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.
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.
- 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
- 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.
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