Sticky Rice with Mango
A sweet and satisfying dish of ripe mango with coconut sticky rice.
Ingredients
Sweet Coconut Sticky Rice
- 1.5 cups uncooked Thai glutinous or sweet rice (make sure you have the right rice, see above)
- 1 cup coconut cream or coconut milk (do not use cream of coconut)
- 3/4 cup sugar
- 1 tsp kosher salt (use 1/2 tsp if using table salt)
Coconut Sauce
- 1 tsp rice flour (can substitute corn starch)
- 1 Tbsp water
- 1/2 cup coconut cream or coconut milk (do not use cream of coconut)
- 1/2 tsp kosher salt (use 1/4 tsp if using table salt)
- 2 tsp sugar
- 1 8" piece of pandan leaf, tied in a knot (optional)
To Serve
- 2 ripe mangoes
- a few teaspoons sesame seeds (white, black or a combination)
Instructions
Sweet Coconut Sticky Rice
- Wash the rice in 3 changes of cool water. Cover rice with 2 or 3 inches of cool water and soak at room temperature anywhere between 4-24 hours
- Fill the bottom of a steamer with a few inches of water and bring to a boil. Place rice onto a steamer tray in an even layer and steam for 15-20 minutes. Taste the rice to see if it is cooked and no longer hard and crunchy in the center. If it needs more time, continue steaming, checking every 5 minutes.
- While the rice is steaming, combine 1 cup coconut cream/milk with 3/4 cup sugar and 1 tsp kosher salt in a small pot.
- Bring to a simmer over medium heat while stirring until sugar is dissolved. Turn off the heat and set aside until rice is ready. Warm it up back up slightly right before mixing it with the rice.
- When rice is finished cooking, immediately place it in a bowl while it is still hot. pour the prepared coconut mixture over the rice and stir to combine. The rice will appear very loose and soupy at this point. That is OK.
- Immediately cover bowl with foil and allow it to rest for 30 minutes.
- Uncover the rice and give it a stir. Cover the bowl up again and let the rice rest another 10 minutes or until ready to serve. You can keep the rice at room temperature, covered, for up to 8 hours.
Coconut Sauce
- In a small pot, off the heat, mix 1 tsp rice flour and 1 Tbsp water until rice flour is completely incorporated. Add the 1/2 cup coconut cream/milk, 2 tsp sugar, 1/2 tsp kosher salt and the piece of knotted pandan leaf to the pot as well.
- Stir everything to combine and then heat the pot over medium heat while stirring until the mixture comes to a simmer. The sauce should start to thicken slightly when the mixture comes to a simmer. Simmer for 1 minute and then turn off the heat. The sauce should have a loose, saucy consistency. It will also thicken slightly as it cools. If the sauce is still very watery, feel free to add a little more rice flour by first dissolving it in a little water. Simmer it until it thickens up more. Do not at dry rice flour to the sauce as it will get clumpy. Let the sauce cool to room temperature.
To Serve
- Peel the mangoes and either slice, or dice the flesh.
- Place the sweetened sticky rice on 4-6 plates along with some fresh mango. Drizzle the plate with some of the sauce and sprinkle on some sesame seeds.
