Mango Sticky Rice Recipe: A rich coconut sauce drizzled over the sticky rice that is warm as well as chilled perfectly ripe mangoes is a wonderful way to finish an evening.
Mango sticky rice is a staple of Thailand and is undoubtedly one of its most well-known desserts you can find in numerous Thai restaurants across America. This simple recipe will allow you to cook this at your home!
What kind of rice should you use?
Buy glutinous rice.
Traditionally the mango sticky rice has traditionally been prepared with Thai sticky rice which is similar to the traditional glutinous or sticky rice but with larger grain of rice. For this particular recipe, I made use of short-grain sticky rice I had on hand and it was a great choice as well!
Glutinous rice, which is also referred to as sticky or sweet rice, doesn’t contain any gluten. It differs from non-glutinous like jasmine rice, in that it has a significantly sticky texture after cooking.
If you’re shopping at the supermarket be sure that the rice’s label specifically mentions sweet or glutinous rice however the rice cooked in the end is typically known as sticky rice. The regular short-grain rice won’t be able to work with this recipe.
Cooking sticky rice?
In order to cook sticky rice it’s extremely helpful (and reduces the cooking time) to soak the rice in water for at least for four hours and for up to a night before steaming. Soaking helps hydrate the rice, allowing the rice to be cooked evenly.
After soaking, put your rice inside a steamer to cook for twenty minutes until it becomes plump and sticky. If there are bits that aren’t fully cooked then cook for another five minutes and test your rice again. continue until you are satisfied with the texture you prefer it.
To read a full article that includes more information about this , check out my post regarding the best way to prepare the sticky rice. If you own the rice cooker in your home you can also cook this sticky rice using the rice cooker.
Making coconut sauce
While the rice is cooking prepare this coconut sauce, which will be sweetening the rice. You can also add it to your mangoes. In a pan, mix the coconut milk, sugar and salt in a medium-high temperature. The sauce should cook for approximately 3 minutes. It should start to become thicker.
Now, you can reserve about 1/4 of the sauce and place it into an mixing bowl. When the rice is cooked then mix this thickened sauce along with the rice. The bowl should be covered with towel and let it absorb this sweetened mixture for approximately 10 to 15 minutes.
As for the remaining sauce, simmer on a medium-low flame for 5 to 8 minutes, and allow it to become thicker. Use your spoon to draw a line along the sauce. If the sauce doesn’t immediately pour into the line, then the sauce is cooked.
How do you select the right kind of mango?
Mangoes are a must in this recipe. I’m talking about this is known as sticky mango rice! It is important to select the best and ripe mangoes but what kind of ones to you are you looking for? In general, this recipe requires Nam Dok Mai mangoes which are difficult to locate in the US which is why I choose Ataulfo (or champagne) mangoes, which also have an apricot-like flavor. There is a golden color Ataulfo mangoes in your nearby Asian or Hispanic supermarket.
How do you tell when mangoes are ready
Sometimes , it can be difficult to locate Ataulfo mangoes in American supermarkets, therefore I would suggest looking for the most ripe mangoes available at the local supermarket. The ripe mangoes possess a delicious aroma that comes from their stems. They’re generally softer than those that are not ripe.
The process of selecting ripe mangoes is similar to picking other ripe stone fruits, such as peaches or avocados. If you are looking for mangoes that are ripe or avocados or peaches it is important to select fruit that are soft to the touch and not hard as rock.
It’s often difficult to discern by hue therefore don’t judge the maturity of a mango just by the color it is displayed in the market. For instance, certain mangoes will change from red to green, however that doesn’t necessarily mean they’re mature. Try gently pressing the mango. Ripened mangoes shouldn’t be hard as they are smooth to the feel.
Assembly & Serving
After you’ve got all the ingredients ready and ready to go, you can put together the mango sticky rice and take it out to eat! It’s a breeze to put together in the event that you’re not practicing on Top Chef. Place your sticky rice that has been sweetened on a plate , and put your mango slices in the middle (or on the top).
Serve a coconut sauce that is thickened over the mangoes and rice. If you’d like to add more flavour and texture then bake sesame seeds or break the mung beans into a pan or oven, and sprinkle them over your dessert. I enjoy eating mango sticky rice along with Thai tea or a lovely foamy coffee. Vietnamese coconut coffee.
Which kind of rice can be used to make sticky mango rice?
Mango sticky rice makes use of Thai sticky rice (long grain sticky rice) however, you could make use of short-grain sticky rice in this recipe as well. Certain recipes require black sticky rice. However, shorter-grain sticky rice is easily available in many American supermarkets.
It is different than jasmine rice which is commonly utilized in Thai cuisine to make dishes such as Thai basil-fried rice. But, you must ensure you are using “sticky” or “glutinous” rice to make this recipe.
Does Mango sweet rice eaten cold or hot?
Mango sticky rice can be served alongside cold mangoes, warm rice and warm coconut sauce sweetened with honey. If you delay too long before eating this, the rice will begin to cool and then harden over time. The rice will harden in the refrigerator therefore serving it cold isn’t typical.
How do you heat the mango rice?
The ideal is to consume the mango-sugar rice as fast as you can to avoid the rice from becoming too hard. If you need to heat mango sticky rice then place the rice in a dish (just just the rice) with a damp towel and then place it on the stove for 30 secs.
Mango Sticky Rice Recipe at home
- steamer made of bamboo
- 1 c glutinous rice
- 4 c water plus more for steaming
- 14 oz coconut cream
- ⅔ c white sugar
- ¼ tsp kosher salt
- 2 Ataulfo mango sliced
- split mung beans toasted
- white sesame toasted
- Soak the glutinous rice water for at minimum four hours or for a minimum of overnight. This significantly reduces the time for steaming.
- After soaking, pour enough water that is boiling on steamer. Place the rice into the steamer and cook for 20 mins.
- Fry the rice using an fork and test whether it is cooked. It should appear sticky (almost similar to a glue-like texture) and will be chewy as you bite. It should be cooked evenly without dry grains.
- While the rice is boiling make your coconut cream with sugar as well as salt, in a large saucepan at medium-low temperature. Continue to stir until all salt and sugar crystals melt in the coconut cream. Cook for two to three minutes , or until it becomes slightly thicker.
- Keep about 1/4 of the mixture in an mixing bowl. Once your rice is finished steaming, put the rice into the mixing bowl to make it sweeter. Cover the bowl with a cloth and allow it to rest for 10 to 15 minutes for the rice to absorb.
- Continue cooking the remainder part of the sauce 5 to 8 minutes on low heat until it begins to thicken. The consistency will be like maple syrup. If you employ a spoon to draw lines within your pot the coconut sauce won't be able to move as much. After that, transfer the sauce into the container.
TOASTED TOPPINGS (OPTIONAL)
- Toasted sesame or mung bean In a skillet on a medium heat, cook the sesame for one to four minutes , or the mung beans over about two minutes. Continue to stir or toss them in the pan until they are evenly toasted and based on the temperature of your stove's medium setting, it could take them in a matter of minutes. As soon as they begin to become golden and you get a sweet aroma, take them from the flame and transfer them to a container or even a small dish.
- Cut the mango into pieces or in cubes and place onto your plates.Put your sweetened and soaked sticky rice to the plate. Drizzle the coconut sauce over it.If you'd like to add more texture, sprinkle some toasted sesame seeds and toasted beans over the top of the dish and take a bite!