Mango Sticky Rice recipe from Thai cuisine
Mango sticky rice one of the traditional desserts of Thai cuisine, which is makes from glutinous rice,coconut milk, ripe mango and other ingredients.
It is bites of sweet, slightly salty glutenous sticky rice drenched in slurry coconut cream sauce and fragrant slices of tender yellow-ripe mango that
bring you to heaven. Its burst of refreshing taste is a Thai heat remedy. It is usually eaten in the peak mango season, the summer months of April and May in Thailand.
The dessert can be found pretty much all year round in Thailand’s tourist districts now because of its popularity.
There are various kinds of mangoes in Thailand, two of which are favorite matches with the rice. ‘Nam Dok Mai’ are more common and now becoming more popular thanks to its big round appeal. The fruit gives more volume and boldly sweet. Old schoolers would prefer ‘Aok Rong.’ Smaller and fatter, the later are a bit sour
when ripe and people think they match well with the sticky rice which is already super sweet.
- Soak the sticky rice in cold water for at least 3 hours or overnight.
- Drain and rinse thoroughly.
- Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway.
- Put in a bowl and set aside.Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil.
- Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
- Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible.
- Discard the stones. Slice each piece of fruit into thin lengthways slices.
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it.
- Pour the coconut cream over and sprinkle with sesame seeds.
So enjoy the popular Thai desserts Mango & Sticky rice.
See Thai fried rice recipe from Thai cuisine