Mango Sticky Rice

Bear Naked Food Mango Sticky Rice

Living in a tropical part of the world means we get access to exotic fruits like Papaya, Pineapple, Dragon fruit, Mango, etc, all year round. The sweet and savory combination of this Thai national dessert is something you can’t really get enough of.

Bear Naked Food Mango Sticky Rice

 

Coconut milk is the key ingredient for making delicious sticky rice. If you could get fresh coconut milk, by all means use it. However, there’s absolutely nothing wrong with using packet coconut milk too. Roy Thai and Aroy-D are two of my go-to brands.

Thai Coconut Milk.

If you consider yourself a mango fiend, then you should definitely make this.

 

 

Ingredients:
1 cup (180g) Thai glutinous rice
2 or 3 large mangoes

Coconut sauce for rice:
½ cup (130 ml) coconut milk
½ tsp salt
1 ½ tbsp sugar

Salted Coconut Syrup:
½ cup (120 ml) coconut milk
¼ tsp salt

serves 4 to 5

Recipe adapted from here

The line up.

Wash and rinse the rice a few times to remove excess starch.

 

Add enough water to cover the rice and soak for 6 hours or overnight.

Drain rice and place rice in a steamer and steam for 20 to 25 mins. I placed the rice in a cheesecloth and bamboo steamer.

 

You could also lay the rice flat on a heatproof tray, cover and steam it as usual.

 

While the rice is steaming, prepare the coconut sauce.

 

Add all the ingredients in a saucepan stir and bring to boil. Turn off heat and set aside.

 

To make the salted coconut syrup, stir coconut milk and salt together in a small saucepan. Bring to boil.

 

Taste and add more salt if necessary. Set aside.

 

When the rice is cooked, place the piping hot rice in a large bowl and add a few spoons of the coconut sauce, mix gently to avoid breaking the rice. Keep adding and the texture should be creamy but not mushy.

 

You could use the rice immediately. If not, cover with cling wrap so it doesn’t dry out.

 

It is best to eat it within a few hours after preparation as the texture and taste will change.
Serve it with cold fresh-cut mangoes and drizzle with the salted coconut syrup.

 

Bear Naked Food Mango Sticky Rice

 

Bear Naked Food Mango Sticky Rice

 

 

Mango Sticky Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: serves 4 to 5
Ingredients
  • 1 cup (180g) Thai glutinous rice
  • 2 or 3 large mangoes
  • Coconut sauce for rice:
  • ½ cup (130 ml) coconut milk
  • ½ tsp salt
  • 1 ½ tbsp sugar
  • Salted Coconut Syrup:
  • ½ cup (120 ml) coconut milk
  • ¼ tsp salt
Instructions
  1. Wash and rinse the rice a few times to remove excess starch.
  2. Add enough water to cover the rice and soak for 6 hours or overnight.
  3. Drain rice and place rice in a steamer and steam for 20 to 25 mins. I placed the rice in a cheesecloth and bamboo steamer. You could also lay the rice flat on a heatproof tray, cover and steam it as usual.
  4. While the rice is steaming, prepare the coconut sauce.
  5. Add all the ingredients in a saucepan stir and bring to boil. Turn off heat and set aside.
  6. To make the salted coconut syrup, stir coconut milk and salt together in a small saucepan. Bring to boil.Taste and add more salt if necessary. Set aside.
  7. When the rice is cooked, place the piping hot rice in a large bowl and add a few spoons of the coconut sauce, mix gently to avoid breaking the rice. Keep adding and the texture should be creamy but not mushy.
  8. You could use the rice immediately. If not, cover with cling wrap so it doesn’t dry out. It is best to eat it within a few hours after preparation as the texture and taste will change.
  9. Serve it with cold fresh-cut mangoes and drizzle with the salted coconut syrup.

 

Rachelle
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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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