Unlock the secrets of this globally adored dessert and savour the delightful combination of sweet mangoes and perfectly cooked sticky rice!
A beloved Thai dessert that combines the sweetness of ripe mangoes with the delightful chewiness of glutinous rice. It is a simple yet elegant treat perfect for any occasion. Today, we will delve into the secret of making this delicious dessert, including the not-so-secret weapon that Thai people have used since the olden days to make glutinous rice bright and keep it in good shape.
Mango Sticky Rice Ingredients:
500 g glutinous rice
1 cup coconut milk
2 tsp coarse salt
1 1/4 cup granulated sugar
10 pandan leaves
2 tbsp coconut oil
alum stone (optional)
Steps:
01. Prepare the Rice:
Carefully clean the glutinous rice with water to remove starch, dust, and dirt. Gently rub the rice with alum stone* if used. Rinse it thoroughly several times until the water runs clear. Then, soak the rice in water for 3-4 hours or overnight. Remember, Handle the rice gently while cleaning to avoid breaking it.
02. Cook the Rice:
Wash and cut 3 pandan leaves into 4-inch long pieces. Then, drain the soaked water and rinse the rice with clean water. After rinsing, sieve the rice and set it aside.
Next, boil some water and line the steamer with a muslin cloth. Place half of the rice in the steamer, layer it with pandan leaves, and then top it with the remaining rice.
Steam the rice for 30-35 minutes, making sure to turn the rice halfway through. After cooking, check to ensure the rice is completely cooked.
03. Prepare the Sauce
While the rice is cooking, mix coconut milk, sugar, salt, and coconut oil in a medium saucepan. Tie 4-5 pandan leaves into a knot and add them to the saucepan. During the second half of the rice cooking process, bring the coconut sauce to a boil over low heat, then turn off the heat and set it aside.
Overcooked coconut sauce will harden the sticky rice.
04. Mix the rice:
Transfer the cooked sticky rice into a large bowl, then pour the coconut sauce. Mix gently with a spatula and allow the sticky rice to absorb the coconut sauce for 20-30 minutes. Stir gently every 10 minutes. The rice should be moist, soft, and shiny, and it will be ready to serve.
Keep in the airtight container for 3 days shelf life, 7 days in the fridge and 3 months for feezing.
For best results, combine the hot sauce with the cooked rice while they are both steaming.
Toppings
Mango:
2-3 ripe mangoes
Coconut Sauce:
1 cup coconut milk
2 tbsp granulated sugar
1/2 tsp coarse salt
1 tsp rice flour
2-3 pandan leaves
Mix all the ingredients and gently heat, stirring constantly with a spatula until the sugar and salt fully dissolved.
Leftover coconut sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Roasted Mung Beans:
2 tbsp spelt mung beans
1. Rinse and soak mung beans for an hour and drain well.
2. Heat a dry pan over low heat, add the beans, and toast until crispy and golden brown (about 15-20 minutes).
3. Allow the beans to cool completely, then store them in an airtight container.
Note:
Using natural alum stones will help make the rice brighter and softer.
If you're unsure about using alum stones, it's perfectly fine to skip this step and use clean water to wash the rice until the water runs clear, then soak for 3-4 hours or overnight.
It's important to note that alum stone is not meant for consumption, so ensure thorough rinsing several times to remove any residue.
Use ripe mangoes for the best flavour and sweetness.
Adjust the sugar level in the coconut sauce to your preference, recommend not less than 25% of the original recipe.
Bon Appetit!
I hope this detailed recipe helps you create restaurant-worthy mango sticky rice at home! Don't forget to share your creations and tag me on social media. #mangostickyrice #thaidessert #thaisupperclub
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