Hello people, Austin welcomes you all to Beyond the Bayou Blog serving you dishes of different cuisines across the globe. Today we are gonna try a Thai dish that will blow your mind and soul Mango Sticky Rice.
Okay, how many of you love juicy mangoes during the season? Out of them how many of you have tried this version of the mango while combining them with sweet coconut sticky rice topped with salted coconut sauce? If you have not then you are definitely missing the charm of this endless combination.
Worry not! Even if this is your first time, I am with all of you guys to give you directions and a step-by-step guide so that the food will come best out of your expectations. Make your experience even more interesting by serving it with Lemon Panna Cotta and let me know about your first experience in the comments below.
What Is Mango Sticky Rice?
Mango sticky rice is a delightful Thai dessert featuring fresh mango slices and sweet coconut sticky rice topped with salted coconut sauce. Its mix of textures creates a captivating summer treat that’s surprisingly simple to make at home.
While traditional Thai sticky rice requires soaking and steaming for hours, I’ve discovered a faster method using a steamer. This approach is efficient and yields excellent results, with the rice turning out perfectly sticky and chewy.
How to Make Mango Sticky Rice?
Prepare Sticky Rice:
- Soak the sticky rice in water for at least 4 hours or overnight.
- Drain the water and steam the sticky rice until it’s soft and fully cooked.
Make Coconut Sauce:
- In a saucepan, combine coconut milk, sugar, and a pinch of salt.
- Heat the sauce gently on low-medium heat until the sugar dissolves and the sauce is smooth. Avoid boiling.
Combine Rice and Sauce:
- Transfer the steamed sticky rice to a mixing bowl.
- Gradually add some coconut sauce to the rice, stirring gently to coat evenly.
Serve Mango Sticky Rice:
- Divide the coconut-flavored sticky rice into serving bowls.
- Peel and slice ripe mangoes, placing the mango slices on top of the rice.
- Drizzle additional coconut sauce over the mangoes and rice.
- Optionally, sprinkle sesame seeds for extra texture and flavor.
Enjoy your delicious and aromatic Mango Sticky Rice!
Some Additional Tips for You!
- Sticky Rice Consistency: Ensure the sticky rice is cooked to a chewy, sticky texture but not overly mushy. It should still have some firmness.
- Coconut Sauce Thickness: Adjust the thickness of the coconut sauce based on your preference. For a thicker sauce, simmer it a bit longer to reduce the liquid.
- Mango Ripeness: Use ripe mangoes for the best flavor and texture. They should be soft but not overly mushy.
- Coconut Sauce Flavors: Enhance the coconut sauce with a hint of vanilla extract or a splash of coconut extract for extra depth of flavor.
- Garnish Creativity: Experiment with other garnishes like toasted coconut flakes, chopped nuts, or a drizzle of condensed milk for added sweetness.
- Serving Temperature: Serve the mango sticky rice slightly warm or at room temperature for the best taste and texture.
- Make-Ahead Option: You can prepare the sticky rice and coconut sauce ahead of time and assemble just before serving to save time.
What to Serve with Mango Sticky Rice?
Worried About Managing Leftovers?
- Storage Tip: It’s best to refrigerate any leftovers promptly. However, please consume them within a day or two since coconut cream can spoil quickly.
- Reheating: If the rice hardens after refrigeration, here’s a quick fix. Transfer the rice to a microwave-safe container and sprinkle a bit of water over it. Cover and microwave for 30�45 seconds to restore its freshness. Serve with extra coconut sauce. You can find the complete recipe below!
What Rice Makes the Best Sticky Rice?
The best rice for making sticky rice is typically Thai glutinous rice, also known as sweet rice or sticky rice. It has a high starch content that gives it its sticky texture when cooked. This rice is ideal for dishes like mango sticky rice because it holds together well and absorbs flavors beautifully. You can find Thai glutinous rice in Asian grocery stores or online for an authentic sticky rice experience.
Why Is My Sticky Rice so Mushy?
Your sticky rice may be mushy due to overcooking or using too much water during the soaking and steaming process. It’s essential to follow the recommended soaking time and water ratio to achieve the right texture. Additionally, avoid stirring the rice too vigorously after cooking, as this can break down the grains and make them mushy. Adjusting these factors can help you achieve perfectly cooked sticky rice next time!
Mango Sticky Rice Recipe
Equipment
- Saucepan
- Steamer or steaming basket
- Mixing Bowl
- Serving Bowls
Ingredients
- 1 cup uncooked sticky rice
- 1 can 13.5 oz / 400 g full-fat coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch Optional
- 3 ripe mangoes peeled and sliced
- Toasted sesame seeds for garnish Optional
Instructions
- Soak sticky rice in water for at least 4 hours or overnight.
- Drain water and steam rice until soft and fully cooked.
- In a saucepan, heat coconut milk, sugar, and salt until sugar dissolves to make the sauce.
- Mix some sauce into steamed rice until coated.
- Portion rice into serving bowls.
- Add sliced mangoes on top, drizzle with more sauce, and garnish with sesame seeds.
