Mango Sticky Rice
Mango Sticky Rice
Ingredients
For the Sticky Rice
- 3/4 cup sticky rice, uncooked
- 1 pandan leaves, to 2, for steaming water
For the Coconut Cream Mixture (for rice)
- 1 cup coconut cream
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
For the Topping Sauce
- 1/2 cup coconut cream, extra, for topping
- 1 teaspoon rice flour, as needed to thicken
- 1 pinch salt
For Assembly and Garnish
- 1 ripe mango, such as 'mamuang nam dokmai'
- 2 tablespoons peeled split mung beans, for topping, optional
- 1 banana leaf, for serving, optional
Instructions
- 1
Soak the sticky rice in water for at least 6 hours or overnight. This is a crucial step for proper texture.
⏱️ 360 min
- 2
Fill the bottom pot of a steamer with water. Add 1 to 2 pandan leaves to the water to infuse the steam with their aroma.
⏱️ 5 min
- 3
Place the soaked sticky rice in the top part of the steamer, preferably lined with a clean cloth. Steam the rice for 10 minutes.
⏱️ 10 min
- 4
After 10 minutes, carefully open the steamer, turn (mix) the rice around with a spatula, and steam for another 10 minutes. The total steaming time for the rice is 20 minutes.
⏱️ 10 min
- 5
While the rice is steaming, prepare the topping sauce. In a small pan, combine the extra coconut cream with rice flour and a pinch of salt. Mix thoroughly until smooth before turning on the heat.
⏱️ 5 min
- 6
Turn on the heat to low and stir the topping sauce mixture continuously until it thickens. Once thickened, turn off the heat. The sauce will become even thicker as it cools.
⏱️ 5 min
- 7
In another pan, add 1 cup of coconut cream, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Turn the heat to low and stir the mixture until the sugar melts completely.
⏱️ 5 min
- 8
Add the cooked sticky rice (from Step 4) to the pan with the coconut cream mixture. Keep the heat on low.
⏱️ 2 min
- 9
Press and stir the rice using a spatula to ensure it separates and fully absorbs the coconut cream mixture. Continue to stir-fry until all the coconut cream liquid is absorbed by the rice and no liquid remains. If any parts of the rice burn and stick to the pan, do not scrape them into the mixture.
⏱️ 10 min
- 10
To assemble, line a serving bowl with a banana leaf if desired. Spoon the prepared coconut sticky rice onto the banana leaf or directly into the bowl.
⏱️ 2 min
- 11
Peel the ripe mango. Using a melon baller, scoop out several round pieces of mango flesh, or slice the mango into desired shapes.
⏱️ 3 min
- 12
Place the scooped or sliced mango pieces next to the sticky rice in the serving bowl.
⏱️ 1 min
- 13
Pour the thickened topping sauce (prepared in Step 6) over the sticky rice and mango.
⏱️ 1 min
- 14
Sprinkle the optional peeled split mung beans over the dish as a garnish. Serve immediately and enjoy your homemade Mango Sticky Rice!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice
For the Sticky Rice
- 3/4 cup sticky rice, uncooked
- 1 pandan leaves, to 2, for steaming water
For the Coconut Cream Mixture (for rice)
- 1 cup coconut cream
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
For the Topping Sauce
- 1/2 cup coconut cream, extra, for topping
- 1 teaspoon rice flour, as needed to thicken
- 1 pinch salt
For Assembly and Garnish
- 1 ripe mango, such as 'mamuang nam dokmai'
- 2 tablespoons peeled split mung beans, for topping, optional
- 1 banana leaf, for serving, optional
Instructions
- 1
Soak the sticky rice in water for at least 6 hours or overnight. This is a crucial step for proper texture.
⏱️ 360 min - 2
Fill the bottom pot of a steamer with water. Add 1 to 2 pandan leaves to the water to infuse the steam with their aroma.
⏱️ 5 min - 3
Place the soaked sticky rice in the top part of the steamer, preferably lined with a clean cloth. Steam the rice for 10 minutes.
⏱️ 10 min - 4
After 10 minutes, carefully open the steamer, turn (mix) the rice around with a spatula, and steam for another 10 minutes. The total steaming time for the rice is 20 minutes.
⏱️ 10 min - 5
While the rice is steaming, prepare the topping sauce. In a small pan, combine the extra coconut cream with rice flour and a pinch of salt. Mix thoroughly until smooth before turning on the heat.
⏱️ 5 min - 6
Turn on the heat to low and stir the topping sauce mixture continuously until it thickens. Once thickened, turn off the heat. The sauce will become even thicker as it cools.
⏱️ 5 min - 7
In another pan, add 1 cup of coconut cream, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Turn the heat to low and stir the mixture until the sugar melts completely.
⏱️ 5 min - 8
Add the cooked sticky rice (from Step 4) to the pan with the coconut cream mixture. Keep the heat on low.
⏱️ 2 min - 9
Press and stir the rice using a spatula to ensure it separates and fully absorbs the coconut cream mixture. Continue to stir-fry until all the coconut cream liquid is absorbed by the rice and no liquid remains. If any parts of the rice burn and stick to the pan, do not scrape them into the mixture.
⏱️ 10 min - 10
To assemble, line a serving bowl with a banana leaf if desired. Spoon the prepared coconut sticky rice onto the banana leaf or directly into the bowl.
⏱️ 2 min - 11
Peel the ripe mango. Using a melon baller, scoop out several round pieces of mango flesh, or slice the mango into desired shapes.
⏱️ 3 min - 12
Place the scooped or sliced mango pieces next to the sticky rice in the serving bowl.
⏱️ 1 min - 13
Pour the thickened topping sauce (prepared in Step 6) over the sticky rice and mango.
⏱️ 1 min - 14
Sprinkle the optional peeled split mung beans over the dish as a garnish. Serve immediately and enjoy your homemade Mango Sticky Rice!
⏱️ 1 min