Best Thai Mango Sticky Sweet Rice Dessert Recipes

SWEET COCONUT STICKY RICE

Steps:

• Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
• To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
• Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
• Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
• Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
• Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
• In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
• Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
• Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
• Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

STICKY RICE WITH MANGO

Steps:

• In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
• Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
• While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
• Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
• While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
• To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

THAI MANGO STICKY SWEET RICE DESSERT

Steps:

• Soak the sweet rice overnight.
• Drain.
• Place rice on cheesecloth and steam for about 30 minutes.
• Bring coconut milk to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
• Transfer the rice to the rice cooker and let it steam for about 30 minutes after it pops.
• In the meantime, make sure rice is sticky enough(fully cooked)but not overcooked like a paste. Stir in 2/3 coconut mixture.
• Rice can be served warm immediately or serve chilled.
• Divide rice into 2 servings, place the chopped mangoes on top or on the side. Drizzle desserts with the remaining sauce.