By: Ilona Salim
Ladies, if he doesn't appreciate your food puns, you need to let that MAN-GO 🥭😉I will never pass on mango sticky rice. I mean it’s the perfect dessert that marries sweet, savory and the freshness of the mango ugh AGH it’s terrific! You’re immediately transported to the streets of Thailand and who would pass on that!? I wouldn’t!
The first time I visited Bangkok, Thailand, I remember my dad pushing me to try this new dessert. Growing up, he was the pioneer of new foods in our family. He traveled a lot for work - constantly flying from country to country and he would expose me to new cuisines! So there we were in Thailand, hopping along on one of his business trips, and we happen to pass by a Mango Sticky Rice street vendor. The concept was so new to me - eating rice for dessert seemed so foreign. But I knew I liked mangoes so young-mini-me took a leap and gave it a chance. She jumped and she never came back! I loved it. The juiciness and sweetness of the mango pairs so well with the coconut milk infused sweet rice. It was soft and crunchy at the same time! We loved it so much that I remembered buying a few to bring to Jakarta to share it with the family back home. Nowadays, whenever we visit Thailand, we would eat mango sticky rice at least once every other meal!
To celebrate this, we recently made it at home! Here is the recipe we used and and link to shop ingredients !
The Recipe - Mango Sticky Rice
1 cup of sweet rice
2/3 cup coconut milk
1/3 cup sugar
1/2 tsp salt
Salted Coconut Sauce:
1/2 cup coconut milk
1/4 tsp salt
1 tsp cornstarch
1 tbsp water
(THE NIGHT BEFORE) Wash rice for a few rounds with cold water. Swishing the rice around and then draining the water. Repeat for a few rounds until the water is not too cloudy. Soak rice in a container and leave overnight.
The next day, drain water out of the container and placed soaked rice on a clean cloth.
Spread the rice out evenly, about 1/4 inch in height. Fold the cloth to cover rice.
Set up your steamer. Place cloth into the steamer and steam for 25-30 minutes.
While the rice is steaming, mix 2/3 cup coconut milk, 1/3 cup sugar, 1/2 tsp salt into a medium sized bowl. Whisk to mix well.
Once the rice is ready, scoop rice into the bowl with the coconut milk. Stir rice around, breaking any clumps and ensuring the rice is fully covered with the milk mixture. It might look watery to start with but the rice will absorb the liquid.
Cover the bowl and let the rice rest for 20 minutes. After 20 minutes, give it another stir and let rest for another 20 minutes.
While you are waiting for the rice, work on the salted coconut sauce. First mix cornstarch and water together, and then add the rest of the ingredients in a small pot.
Cook over medium heat until it reaches a gentle simmer and thickens up. Once it thickens, take it off the heat and let cook.
Now it's time to assemble! Cut your mangoes, serve it with the sticky rice and a drizzle of the salted coconut sauce.