Ever wondered how to make the iconic Thai dessert, Mango Sticky Rice, at home? This delightful treat, combining the sweet creaminess of coconut milk with the lusciousness of ripe mangoes, is easier to prepare than you might think. Here's a step-by-step guide to crafting this classic dish with five simple steps, ensuring a dessert that will not only satisfy your sweet tooth but also impress your guests.
Step 1: Prepare the Sticky Rice
Sticky or glutinous rice, unlike regular rice, becomes sticky and chewy when cooked due to its high amylopectin content. Here’s how to prepare it:
- Rinse the rice: Start by washing 1 cup of sticky rice several times until the water runs clear.
- Soak the rice: Soak the washed rice in water for at least 4 hours or overnight for the best results.
- Cooking the rice: Drain the rice and place it in a steamer basket lined with cheesecloth or banana leaves. Steam for about 25-30 minutes until it’s fully cooked.
Your rice should be ready when each grain is tender but still firm to the bite.
Step 2: Make the Sweet Coconut Sauce
The magic of mango sticky rice lies in its aromatic coconut sauce:
- Ingredients:
- 1 can of unsweetened coconut milk (around 400 ml)
- 1⁄4 cup of sugar
- A pinch of salt
- 1 tablespoon of cornstarch dissolved in 1 tablespoon water
- Preparation: In a saucepan, combine coconut milk, sugar, and salt. Heat gently while stirring until the sugar dissolves. Once it starts to simmer, add the cornstarch mixture to thicken the sauce. Let it cool to room temperature.
Step 3: Mix the Rice and Sauce
Now, bring together the steamed sticky rice and the cooled coconut sauce:
- Mix: Transfer your sticky rice to a mixing bowl and pour most of the coconut sauce over it, reserving some for drizzling later. Mix gently until all rice is well coated.
- Rest: Let the mixture rest for at least 15 minutes to absorb the sauce fully.
Step 4: Prepare the Mangoes
Selecting ripe, sweet mangoes is key to the dessert’s success:
- Choosing Mangoes: Look for mangoes with a fragrant aroma and slight give when pressed, like Nam Dok Mai or Ataulfo.
- Peeling: Peel the mangoes and cut them into long, thin slices, avoiding the pit.
🔔 Note: For presentation, some chefs cut mangoes into flower shapes or use a melon baller to create little spheres.
Step 5: Assembling and Serving
The final step in this culinary journey is the presentation:
- Plate: Scoop the coconut-infused sticky rice onto a plate, creating a small mound.
- Add Mango: Arrange the mango slices artfully around or on top of the rice.
- Drizzle: Use the remaining coconut sauce to drizzle over the dish.
- Garnish: A sprig of mint or some toasted sesame seeds can enhance the visual appeal.
The combination of the textures, flavors, and aromas in this dessert makes it a standout. Each bite offers the sweet, velvety mango, the subtle chewiness of sticky rice, and the creaminess of coconut milk. This tropical delight is a refreshing end to any meal, capturing the essence of Thai cuisine with its simplicity and elegance.
Can I use regular rice instead of sticky rice?
+
No, sticky rice has a unique texture that is essential for this dish. Regular rice won’t give you the same sticky, chewy consistency.
How long can I store Mango Sticky Rice?
+
It’s best consumed fresh, but you can store the sticky rice for up to 2 days in the fridge. The mangoes should be added just before serving to prevent sogginess.
Is there a vegan version of this dish?
+
Yes! Simply replace the sweetened coconut milk with a vegan option like almond or cashew milk thickened with coconut cream and sweetened with agave or maple syrup.
