Mango Sticky Rice
Mango sticky rice is a type of summer dessert made with glutinous rice, fresh mango, coconut milk, sugar and salt served warm or at room temperature. A dish that originated in Thailand but is very popular within the South East Asian countries like Laos, Cambodia, Vietnam and even Philippines.
Traditionally rice in these regions are eaten with hand, this dish is not an exception. Usually rice is formed into balls then served with some mangoes. Modernization replaced this tradition hence it is now commonly consumed with spoon and fork, other version of this one also replaces mangoes with other tropical fruits like banana and pineapple where it is sometimes fried and grilled respectively.
I totally forgot this dish when we migrated here but when we visited Thailand last year we ordered this in one of the restaurants we dined in and since then the craving hits us once in a while. It’s such a nice dessert, very Asian in taste but I can’t find any reason any non-Asian would not like it, it’s a good combination of sweet and salty taste with complementing creamy and tangy elements from the coconut cream and mangoes, it’s a heaven in a plate.
- Soak sticky rice in enough water to cover it entirely, let is sit there overnight.
- Prepare a steamer, cover the steamer part with muslin cloth then spread the sticky rice on top, place enough boiling water on the bottom part of the steamer then steam the rice covered for 20 minutes or until it turns translucent.
- Heat coconut milk in a pot over medium heat while stirring constantly, let it simmer for 10 minutes and add the sugar and salt. Remove from heat then pour ¾th of the coconut milk mixture over sticky rice, let the rice absorb the coconut milk for around 5 minutes.
- Place rice on serving platter then scoop remaining coconut milk on top, place mangoes on the side.