Mango and Coconut Sticky Rice. Mangoes are finally in season in Canada so today we are super excited to share with you a delicious Thai dessert that's very popular. This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will make an addict Transfer cooked rice to a large heatproof bowl and pour coconut milk mixture on top (it will look like too much liquid). Stir well to combine, cover with.
You can have Mango and Coconut Sticky Rice using 6 ingredients and 20 steps. Here is how you achieve that.
Ingredients of Mango and Coconut Sticky Rice
- It’s 2 of ripe Mangoes.
- Prepare 1 1/2 cup of Sticky rice.
- Prepare 1/2 can(200ml) of readymade Coconut milk.
- You need 1/4 cup of Sugar.
- Prepare 1 pinch of Salt.
- It’s as needed of Roasted sesame seeds to garnish.
This mango sticky rice recipe requires just a few ingredients. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" When everything's ready, you'll scoop rice into a bowl, add some fresh mango slices, and smother it with the sweet coconut sauce to create a Thai dessert that. This mango sticky rice is a delicioud Thai dessert combining coconut rice and mango. The recipe is vegan, gluten-free, and can be made refined Meanwhile, the fresh mango slices cut through the richness of the rice and coconut milk.
Mango and Coconut Sticky Rice step by step
Clean and soak the rice in water for at least 5-6 hours, but overnight is best..
Put a steamer in the stove top and add about four cups of water. Insert the steaming shelf and line with cheesecloth..
Transfer the soaked rice to the cheese cloth..
Steam the rice for about 35 minutes, or until the rice is cooked through and tender..
Remove from heat..
Rice is cooked completely..
Open the unshaken can of coconut milk..
Spoon out the thick coconut milk from the top into a bowl..
Peel and cut ripe mangoes into strips..
Keep 3-4 strips aside for garnishing and make puree out of the remaining mangoes..
Heat 1/2 can of coconut milk along with prepared mango puree, sugar and salt to make a thick sauce..
I am using frozen mango puree as fresh mangoes are not easily available here. I am using fresh one for garnishing only. It's fine to use frozen mango puree if you don't have fresh one..
Cook in low heat until everything dissolve completely to make a saucy consistency. Don't let the mixture come to boil. Cook in low heat..
Transfer prepared sticky rice into a bowl..
Stir in the coconut milk sauce until all of the rice is coated..
Keep aside for 10 minutes so that rice soaks the sauce completely..
Take a serving plate and transfer the soaked rice upside down..
Arrange some fresh mango pieces in the side..
Top with the reserved coconut cream and toasted sesame seeds.Add some greens just to garnish..
Serve at room temperature with some coconut milk at the side..
Overall, this dessert appeals to those wanting something light. Mango sticky rice - The sweet gooey, nutty sticky rice is served with lucious coconut cream and sliced mango. Mango sticky rice a must-order whenever I visit a Thai restaurant, but when I can find ripe mangos I prefer to make this dish at home. Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ]; Malay: pulut mangga) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. My love affair with sticky rice began long ago at my all-time favorite Thai restaurant, Spice and Rice, in La Jolla, California.
