Thai Mango Sticky Rice. This mango sticky rice recipe requires just a few ingredients. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" options), and Thai sweet rice. Also called glutinous rice or sticky rice, it can be found at Asian food stores and well-stocked supermarkets.
You can cook Thai Mango Sticky Rice using 17 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Thai Mango Sticky Rice
- You need of For the sticky rice.
- You need 1 1/2 cup of glutinous rice washed and soak for minimum 5 hours, overnight is better.
- You need 200 ml of coconut milk.
- Prepare 1 of pandan leave.
- You need 1/2 cup of sugar add more for more sweetness.
- It’s 1/2 tsp of salt.
- You need 1-2 drops of pandan extract.
- You need of For the sauce.
- You need 200 ml of coconut cream.
- It’s 1/4 cup of sugar (sauce should be less sweet than sticky rice).
- Prepare 1/2 tsp of salt.
- Prepare 2 of pandan leaves.
- It’s 1-2 drops of pandan extract.
- It’s 1 tsp of corn starch or rice flour mix with 30 ml of water.
- You need of Others.
- It’s 2 of ripe mangoes peeled the skin.
- Prepare 1 tbsp of sesame seed (roasted until golden).
For Thai mango sticky rice, the sticky rice is steamed, mixed with thick coconut cream and sugar, paired with perfectly ripe yellow sweet mango, served with some extra coconut cream on the top to make it even better, and finally often some crispy yellow mung beans are sprinkled on the very top. This healthy Vegan Thai Mango Sticky Rice recipe is packed with flavor, which means you can enjoy a delicious meal guilt-free. Made with Thai sticky rice, coconut milk and ripe Ataúlfo mangoes, your Instant Pot pressure cooker will pull together all the flavors to create a beautiful and healthy Vegan. I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact.
Thai Mango Sticky Rice instructions
After glutinous rice been soaked, prepare a pan fill with water or sauce pan, and a steamer, layer the clean cloth on steamer and pour the glutinous rice and fold the cloth in to square. Steamed in a medium heat for about 1 hour or until cooked..
When the glutinous rice is ready and cooked, in a saucepan heat the coconut milk, pandan leave, sugar, and salt. Stir until sugar and salt dissolved, don’t bring it to boil, just simmering..
Prepare 2 cups or jar, divide the hot coconut mixture, and add 1-2 drops of pandan extract in to 1 coconut mixture. stir until the color equally green..
Divide the sticky rice in to 2 parts, one for pandan mixture and one for original.Pour slowly the hot coconut mixture in to hot sticky rice, make sure coconut mixture and sticky rice are still hot! It will help the sticky rice absorbs the coconut mixture. Make sure coconut mixture not to moussy or soupy. Cover with lid or using foil. Let it set for about 15-20 mins. So we can move into sauce..
Bring the medium saucepan, heat the coconut cream, sugar, salt, and add pandan leaves, and mixture of cornstarch or rice flour, in a medium heat keep stirring until the mixture thickened as desired..
Peeled and cut the mango, slice as desired, and put on top of the plate. Take the sticky rice, mould the sticky rice using measurement cup and slowly flip the sticky rice until comes out beatifully..
Add sauce on top of sticky rice and sprinkles with roasted sesame seed. Ready to serve.
The real thing uses glutinous rice, but since that is not available in most of the U. Thai recipe for Mango on Sticky Rice. How it's really made in Thailand. The main reason I order Thai food is for the mango sticky rice. Traditionally, you're looking for a fluffy, almost dry rice, but here you are going for a sticky, thick rice mixture that's just barely cooked through.
