Mango sticky rice
Mango sticky rice is a Thai dessert made with glutinous rice, coconut milk and ripe mango. Steam the rice first, then let it absorb a sweet coconut mixture until tender while the grains remain intact.
Additional 4 h 30 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Soak the right type of rice
Use glutinous or sticky rice. Rinse it until the water is almost clear, then soak in a large amount of cold water for 4 hours. Regular sushi rice does not give the same texture.
Steam the buns
Drain the water, place the rice in a steamer basket lined with a damp cloth, leaving some space for steam. Steam over steady boiling water for 25-30 minutes. Gently flip the layer halfway through to ensure even softening of all grains.
Warm up the coconut base
Heat 300 ml coconut milk, 55 g sugar and 2 g salt in a small saucepan, stirring until dissolved without boiling vigorously. The mixture needs to be hot when the rice is ready.
Let the rice absorb the milk
Transfer the hot, tender rice to a bowl and gently mix in the sweet coconut mixture. Cover and rest for 30 minutes, gently turning the rice once with a spoon. Most of the liquid will be absorbed.
Make the thick sauce
Mix the remaining 100 ml coconut milk, 10 g sugar and 1 g salt. Stir the starch into 20 ml water, add it and heat, stirring, for 1–2 minutes until slightly thickened. Toast the sesame separately in a dry frying pan.
Prepare the mango and serve
Peel the mango, cut the flesh away from either side of the flat stone and slice. Divide the coconut rice between 4 plates with mango alongside. Spoon the thick sauce over the rice, sprinkle with sesame and serve warm or at room temperature.
Little hint
The coconut mixture soaks better when both the rice and milk are warm. Covering is essential: the rice seems too wet immediately after mixing, but it will gradually acquire the right consistency.
Frequently asked questions
What should I watch out for when cooking?
The coconut mixture soaks better when both the rice and milk are warm. Covering is essential: the rice seems too wet immediately after mixing, but it will gradually acquire the right consistency.
How should I prepare the ingredients?
Use glutinous or sticky rice. Rinse it until the water is almost clear, then soak in a large amount of cold water for 4 hours. Regular sushi rice does not give the same texture.
