Mango Sticky Rice

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Mango sticky rice is a Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands.

prep time

15 mins

cook time

25 mins

serves

Ingredients

1 cup sticky rice/gluttonous rice
1 ½ cups of water
200 ml coconut milk
¼ tsp salt
4-5 tbsp brown sugar/Asian palm sugar
2 ripe mangoes

Directions

The below is the list of ingredients.
Soak the rice in 1 cup of water for about 30 minutes or up to 4 hours.
Do not drain the rice. Add ½ cup of water, along with ½ cup of coconut milk, salt and stir well.
Bring this mixture to a gentle boil, add 1tbsp brown sugar then partially cover with a lid, leaving some room for the steam to escape.
Reduce the heat to medium-low and let it simmer for 20 minutes or until the coconut-water has been absorbed by the rice.
Turn off the heat, but leave the pot on the burner with the lid on tight. Allow it to sit for 5-10 minutes.
To make the sauce, warm the remaining coconut milk over medium-low heat for about 5 minutes.
Add the remaining brown sugar, stirring continuously to dissolve.
To serve, ball up the warm rice in your hands, and shape them into rectangular or triangular shapes. Set them onto the serving dish, place diced mango pieces on top, and drizzle with coconut sauce.

Mango sticky rice is a Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands.

To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker. Meanwhile, the coconut milk is mixed with salt and sugar then heated without boiling. After the rice is finished cooking, the coconut milk mixture and the rice are mixed together evenly and allowed to sit to allow the milk to absorb into the rice. The mangoes are peeled and sliced. To serve the dish, the rice is scooped onto a plate, a few mango slices are placed on top or to the side, and the remaining coconut milk is drizzled on top. Sometimes, the sticky rice is topped with crispy yellow mung beans.

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		422 Kcal
Protein	5%	21 Kcal
Fat	25%	107 Kcal
Carbohydrates	70%	294 Kcal

Factoid

Usually desserts involving sticky rice are sweetened with palm sugar or jaggery combined with coconut milk and coconut flakes, wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo. The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes. In Thailand, mango sticky rice is usually eaten during the peak mango season of April and May. Common sweet mango cultivars, such as nam dawk mai or ok long, are combined with glutinous rice sweetened with coconut milk, and served warm.

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