Thai Mango Sticky Rice Recipe
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 mangoes
- 1 cup glutinous rice
- 1 teaspoon toasted sesame seeds
- Β½ cup coconut milk
- 2 tablespoons granulated sugar
- Β½ teaspoon salt
- Β½ cup coconut milk
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ΒΌ cup water
Method
- In a bowl, mix the coconut milk with the sugar and salt. Set aside.
- Soak the rice in water overnight. Rinse and drain.
- To steam the rice, layer the washed rice on a cheesecloth and fold it. Place on a steamer, and steam for 20 minutes.
- When the rice is steamed, place it in a bowl. And pour the rice soak over it, mix well. Set aside, and let it soak up the sauce for 20-30 minutes.
- In a small saucepan, combine the coconut milk with the sugar and water and let it reach a simmer (do not boil). Make the slurry by combining the cornstarch with water, and whisk it in the coconut milk. Cook for a couple of minutes until the sauce slightly thickens.
- Peel and slice the mango into thick slices. Serve the rice in a plate or a bowl, arrange the mango slices on the side, and drizzle with sauce. Sprinkle with sesame seeds.