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Coconut Mango Sticky Rice with Toasted Sesame Seeds
Created by: Howcan Team
Ingredients
- 1 cup of sticky rice
- 1 cup of coconut milk
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 2 ripe mangoes, peeled and sliced
- 2 tablespoons of toasted sesame seeds
Instructions
- Rinse the sticky rice under cold water until the water runs clear, then soak the rice in water for at least 30 minutes.
- After soaking, drain the rice and place it in a steamer lined with cheesecloth. Steam the rice for 20 minutes, or until tender.
- In a small saucepan, combine 1 cup of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is heated through.
- Transfer the steamed sticky rice to a bowl and pour half of the coconut milk mixture over the rice. Stir to coat the rice evenly and let it sit for 10 minutes to absorb the coconut milk.
- Divide the sticky rice among serving plates and top with the sliced mangoes.
- Drizzle the remaining coconut milk mixture over the mangoes and sticky rice.
- Sprinkle the toasted sesame seeds over the top of each serving.
- Serve the coconut mango sticky rice warm or at room temperature, and enjoy!
The Coconut Mango Sticky Rice is a beloved Thai dessert that combines the rich, creamy texture of coconut-infused sticky rice with the sweet, juicy flavor of ripe mangoes. The addition of toasted sesame seeds adds a delightful nuttiness and crunch to this already delectable treat. This dish has its roots in traditional Thai cuisine, where it is often served as a refreshing conclusion to a spicy meal. Some renowned chefs, such as David Thompson, have popularized this dish in their restaurants, showcasing the perfect balance of flavors and textures. For the best version of this dish, visit authentic Thai restaurants or street food vendors in Thailand. The key to getting this dish right lies in using high-quality, ripe mangoes and properly cooked sticky rice infused with coconut milk. While the traditional method involves steaming the sticky rice, some chefs also experiment with alternative techniques such as using a rice cooker or instant pot to achieve the same luscious texture.
30 min
4 servings
350 calories
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