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Mango Sticky Rice
Created by: Howcan Team
Ingredients
- 1 cup of glutinous rice
- 1 1/2 cups of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon of sesame seeds, toasted (optional)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Place the rice in a bowl and cover with water, let it soak for at least 4 hours or overnight.
- After soaking, drain the rice and place it in a steamer lined with cheesecloth. Steam the rice for 25-30 minutes, or until tender.
- In a saucepan, combine 1 cup of coconut milk, sugar, and salt. Cook over medium heat, stirring constantly until the sugar is dissolved. Remove from heat and pour the coconut sauce over the cooked sticky rice. Stir to combine and let it sit for 10 minutes to allow the rice to absorb the sauce.
- In a separate saucepan, heat the remaining 1/2 cup of coconut milk over low heat until warm.
- To serve, place a mound of the sweet sticky rice on a plate, arrange mango slices on the side, and drizzle with the warm coconut milk. Sprinkle with toasted sesame seeds if desired.
- Enjoy the Mango Sticky Rice warm or at room temperature.
Mango Sticky Rice is a beloved Thai dessert with a history dating back centuries. This delectable dish features sweet sticky rice topped with ripe mango slices and drizzled with rich coconut milk. It originated in the central region of Thailand, where it was traditionally prepared for special occasions and festivals. Renowned chefs like David Thompson have popularized this dish in their restaurants, showcasing the perfect balance of flavors and textures. Today, the best versions of Mango Sticky Rice can be found in Bangkok's bustling street markets and authentic Thai eateries. The key to a stellar Mango Sticky Rice lies in using high-quality, fragrant mangoes and perfectly cooked sticky rice infused with coconut milk. For a unique twist, some chefs incorporate pandan leaves for an aromatic touch.
50 min
4 servings
350 calories
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