Mango Sticky Rice

A few weeks ago, my work place and I just returned from our trip to Bangkok. It was phenomenal! We tried different types of food; from street food to a fancy restaurant on the 78th floor of Baiyoke Hotel, which gives us a panoramic view of Bangkok. Most of my friends from work tried Thailand’s delicacy, fried bugs. I didn’t! I couldn’t eat them… They still had legs standing up, and wings… in other words, they still looked like live bugs… just not moving! The only thing I regret though, is not taking any pictures!

But there’s this one particular food that everyone has been missing. Thai’s mango sticky rice! The combination of a little saltiness from the coconut sauce, the sticky texture of the rice, and the sweetness of the mango. Mmmmmm mm! So I’ve decided to make it myself and of course share it!

1/2 cup raw sticky rice
1/2 cup coconut milk
1/4 teaspoon salt
1 1/3 tablespoons white sugar
1 sweet, ripe yellow mango

For the sauce
1/4 cup coconut milk
1/8 teaspoon salt
1 1/2 teaspoon white sugar
1/2 tsp tapioca starch
1/4 teaspoon vanilla paste

Serves 2
1. Soak the sticky rice for at least an hour before steaming.

2. Steam for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan.

3. While steaming, prepare the sauce for the rice. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar & 1/4 teaspoon salt, and stir over low heat until dissolved. Set aside.

4. Prepare the topping sauce as well. In another small saucepan, add the 1/4 cup coconut milk, 1 1/2 teaspoons sugar, 1/8 teaspoon salt, 1/4 teaspoon of vanilla paste, and stir over low heat until dissolved. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.

5. When the rice is finished, spread out in a shallow bowl and cover with 1/2 the thin sauce (the sauce you made first). Stir well and keep adding more until you reach saturation point. Depending on the rice used, it should be around 75% of the sauce. You may need to use it all. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. I usually add until just before I see puddles of coconut milk. Stir well and cover with a towel. Let the rice absorb the coconut milk for 10-15 minutes.

6. Slice mango onto a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Serve!

It’s quite simple and easy, isn’t it? So now you don’t have to go to Thailand to try one of their desserts. Bon appétit!

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