Mango Sticky Rice
Mango Sticky Rice is a popular dessert from Thailand consisting of steamed glutinous rice with mango slices and sweet coconut milk sauce. It is a delightful dessert suitable for a hot summer day.
Servings: 8 portions
Calories: 168kcal
Ingredients
- 2 ripe mangoes Prepare 3 mangoes if small.
Glutinous rice
- 250 gr glutinous rice flour
- 300 ml coconut milk
- 1 tbsp sugar
- 1/2 tsp salt
- 1-2 pcs pandan leaves
Coconut Milk Sauce
- 300 ml coconut milk
- 1/2 tsp salt
- 2 pcs pandan leaves
- 3 tbsp sugar
- 1 tbsp cornstarch
Instructions
- Wash and drain the sticky rice until the water is clear, usually three times is enough.
- Soak the rice with clean water for at least one hour. After one hour, drain the water. Put the rice in the steamer and steam for 25 minutes.
- Pour coconut milk, sugar, and salt into a sauce pan. Put in pandan leaves .
- The sticky rice is halfway done. Now it is time to incorporate the coconut milk into the rice. Pour the sticky rice into the coconut milk mixture. Turn on the stove and put the sauce pan in medium heat.
- Stir the sticky rice with a spatula until all is well mixed and you can see the coconut milk is absorbed by the rice. If you want to use butterfly pea flower to color your sticky rice, pour hot water into the flowers.
- Divide the sticky rice into to color them. I use pandan extract and butterfly pea flower tea to have a hint of green and blue color. Stir well with a spatula until the color is evenly spread.
- Let's cook the coconut sauce. Combine all ingredients of coconut sauce: coconut milk, sugar, salt, cornstarch in a sauce pan. Add pandan leaves. Put it on low heat. Cook until it thickens. Do not leave it unattended.
- Shape the sticky rice with any mold you like. Serve on banana leaf if you have any. Slice half mango, put the mango slices next to the sticky rice and drizzle the mango and sticky rice with the coconut sauce. Sprinkle some toasted sesame seeds on top. And it is ready to serve.
Video
Notes
- You can cook the sticky rice in a rice cooker. Just put the soaked sticky rice, coconut milk, sugar, salt, and pandan leaves into the rice cooker. Press the button to cook. This is the fastest and most efficient to cook sticky rice.
- Always wash the glutinous rice first and soak it in clean water first before steaming or cooking. Soaking time is from one hour to two hours. This will make the sticky rice easier and evenly cooked. The rice will be chewy.
- If you want to shape the sticky rice in a cute pudding mold, dab the mold with a little oil first. Press the sticky rice tightly into the mold.
Nutrition
Serving: 1portion | Calories: 168kcal | Carbohydrates: 9g | Protein: 1g | Fat: 15g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 158mg | Fiber: 0.01g | Sugar: 6g | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg