Tropical Thai Mango Sticky Rice Bliss

$- 1 cup glutinous rice (sticky rice) - 1 ½ cups coconut milk - ½ cup sugar - 1 teaspoon salt - 2 ripe mangoes, peeled and sliced - 2 tablespoons sesame seeds or toasted mung beans (for garnish) - Fresh mint leaves (for garnish, optional) To make Thai mango sticky rice, start with glutinous rice. This rice gives the dish its chewy texture. You will also need coconut milk. It adds richness and creaminess. Sugar sweetens the dish, while salt balances the flavors. The star of this dessert is ripe mangoes. Their natural sweetness shines in every bite. For garnishes, you can use sesame seeds or mung beans. They add a nice crunch. Fresh mint leaves can brighten the plate with color and flavor. Each ingredient plays a key role in creating this delicious dessert. The mix of flavors and textures makes it truly special. When you gather these ingredients, you set the stage for a delightful treat. {{ingredient_image_1}} 1. First, rinse the glutinous rice in cold water. You want the water to run clear. This step is key as it removes excess starch. 2. After rinsing, soak the rice for at least 4 hours or overnight. Soaking makes the rice soft and fluffy. 3. Once soaked, drain the rice. Wrap it in cheesecloth or place it in a steaming basket lined with parchment paper. 4. Next, prepare a steamer pot. Fill it with water and bring it to a gentle boil. 5. Place the wrapped rice in the steamer and steam for about 30 minutes. The rice should be tender and slightly translucent. 1. While the rice steams, it's time to make the coconut sauce. In a saucepan, combine coconut milk, sugar, and salt. 2. Heat the mixture over low to medium heat. Stir until the sugar fully dissolves. Be careful not to let it boil. 3. Set aside about ⅓ cup of this coconut sauce for drizzling later. 1. Once the rice is done steaming, remove it from the heat. Place it in a large bowl. 2. Pour the remaining coconut milk mixture over the warm rice. Gently fold the rice to combine. 3. Let the rice sit for about 15 minutes. This allows it to absorb all those delicious coconut flavors. To make the best sticky rice, soak it well. Rinse the glutinous rice under cold water. This helps to remove extra starch. Soak the rice for at least 4 hours. For even better results, soak it overnight. After soaking, drain the rice. Wrap it in cheesecloth or use a steaming basket lined with parchment paper. Steam the rice in a pot with boiling water. Make sure the water does not touch the rice. Steam for about 30 minutes. The rice should be soft and slightly sticky when done. To get that perfect balance of taste, adjust the sweetness and saltiness of the coconut sauce. Start with ½ cup of sugar, but feel free to add more if you like it sweeter. Add a teaspoon of salt to enhance the flavors. Choosing the right mango is key. Select ripe, sweet mangoes. I love using Nam Dok Mai mangoes; they are sweet and juicy. Their texture pairs well with the sticky rice. When you slice them, arrange them nicely next to the rice for a beautiful presentation. Pro Tips Soaking Time Matters: The longer you soak the glutinous rice, the softer and stickier it will become. Aim for at least 4 hours, or overnight for best results. Perfect Steaming Technique: Ensure your steaming pot is at a gentle boil, and avoid lifting the lid too often, as this can disrupt the cooking process and steam. Coconut Milk Flavor: For a richer flavor, consider using full-fat coconut milk. It will give your sticky rice a creamier texture and a more intense coconut taste. Garnish for Presentation: Fresh mint leaves not only add a pop of color but also enhance the flavor profile. Consider using them for an elegant touch. {{image_2}} You can play with Thai mango sticky rice by adding other fruits. Try dragon fruit for a pop of color and flavor. Bananas also add sweetness and creaminess. These fruits pair well with the rich coconut sauce and make the dish even more exciting. You can also switch up your sweeteners. Instead of sugar, use honey or maple syrup. Each sweetener brings its own taste. This can change the whole vibe of your dessert. Serving Thai mango sticky rice with ice cream is a fun twist. The cold, creamy ice cream contrasts perfectly with the warm sticky rice. It makes each bite a delightful surprise. You can create a mango sticky rice cake too. Layer sticky rice with mango slices in a cake pan. Chill it to set, then slice and serve. This makes for a beautiful presentation at any party. To keep your mango sticky rice fresh, store it well. Place the sticky rice in an airtight container. This keeps moisture in and prevents it from drying out. You can store the rice for up to three days in the fridge. For the mango, you want to keep it bright and tasty. Store sliced mango in a separate container. Use a tight lid to stop air from getting in. It’s best to eat mango within one day for the best taste. When you want to eat leftover sticky rice, reheating it right is key. Place the rice in a bowl and add a splash of water. Cover the bowl with a damp paper towel or a lid. Microwave it for about 30 seconds to a minute. This method keeps the rice moist and fluffy. If you prefer, you can reheat the rice in a steamer. Just add water and steam for about 10 minutes. This method brings back the original texture and flavor. Enjoy your dessert just like it was fresh! To make Thai Mango Sticky Rice vegan, simply change the ingredients. Use agave syrup or maple syrup instead of sugar. Make sure your coconut milk is free from animal products. This way, you keep the creamy texture without any dairy. The best rice for sticky rice is glutinous rice, also known as sticky rice. This rice has a high starch content, which makes it sticky when cooked. You can find it in Asian grocery stores. Other rice types, like jasmine or basmati, do not give the same texture. Yes, Thai Mango Sticky Rice can be served cold. Some people enjoy it chilled, especially on hot days. If you want to serve it cold, let it cool at room temperature. Then, place it in the fridge for about an hour. Just remember, the flavors shine best when served warm. This blog post covered how to make delicious Thai mango sticky rice. We explored the key ingredients, from glutinous rice to ripe mangoes. You learned step-by-step instructions for preparing the dish, along with handy tips for perfecting your rice. We also discussed variations and storage methods to keep your dessert fresh. Enjoy making this sweet treat. Experiment with flavors and toppings for your perfect version!$

Tropical Thai Mango Sticky Rice Bliss

A delightful dessert featuring glutinous rice, coconut milk, and ripe mangoes.

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Prep Time 15

Cook Time 30

Total Time 1

Course Dessert

Cuisine Thai

Servings 4

Calories 300 kcal

Ingredients

1 cup glutinous rice (sticky rice)
1.5 cups coconut milk
0.5 cup sugar
1 teaspoon salt
2 pieces ripe mangoes, peeled and sliced
2 tablespoons sesame seeds or toasted mung beans (for garnish)
1 bunch fresh mint leaves (for garnish, optional)

Instructions

Rinse the glutinous rice under cold water until the water runs clear. This helps to remove excess starch. After rinsing, soak the rice in water for at least 4 hours, or overnight for the best results.
Once soaked, drain the rice and wrap it in a clean cheesecloth or a steaming basket lined with parchment paper.
Prepare a steamer pot (or a pot with a steaming rack) filled with water. Bring it to a gentle boil and place the wrapped rice in the steamer. Steam for about 30 minutes, or until the rice is tender and translucent.
While the rice is steaming, in a saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over low to medium heat, stirring until the sugar is fully dissolved. Do not allow it to boil. Reserve about ⅓ cup of this coconut sauce for drizzling over the finished dish.
Once the rice is done steaming, remove it from the heat and place it in a large bowl. Pour the remaining coconut milk mixture over the warm rice. Gently fold the rice to combine, letting it absorb the coconut flavors. Let it sit for about 15 minutes.
To serve, scoop a portion of the sticky rice onto a plate and arrange sliced mango beside it. Drizzle the reserved coconut sauce over the top.
Sprinkle with sesame seeds or toasted mung beans for added texture and a sprinkle of fresh mint leaves, if desired.

Notes

For best results, soak the rice overnight.

Keyword coconut milk, dessert, mango, sticky rice