Mango Sticky Rice

Wednesday, April 28, 2010

Ok, this is a very popular Southeast Asian dessert that could be found in most Thai restaurant. Why did I mention Southeast and not Thai, because these Asian countries are borderline close and they do adapt each other traditions and foods. Of course, the history stated otherwise, but I am not going to go into that right now. So if you haven’t noticed yet, most dishes are very similar, but with a slight changes due to the country preferences.

This being one of those dishes, but there not much to alter or change with this simple and delicious mango season dessert. Although, I noticed that the Cambodian version does have roasted mung bean on top of it. I have to admit that it is a very good combination with the creaminess of the coconut and the sweet sticky rice topped with the sweet and tangy mango.

As mention above, this is a simple and easy recipe. The only thing that you need to look out for is the sticky rice. Make sure to soak the sticky rice in room temperature water for at least 4 to 5 hours or overnight. That way when you steam the rice, it will be nice and soft yet sticky. If you like your rice hard, you just let it sit in shorter time duration. Also I would like to say that I made this many time steaming it, but yesterday I feel a bit lazy and decided to put it in the rice cooker with just about 1 hour of soaking in water. The result was pretty good, a bit more stickier and softer and takes less coconut milk. Still I have to say that I like my traditional steaming process better. It gives the rice a bit more crunchy taste and texture to it. So try both way and see which one best suit your taste bud.


2 Cup sticky rice
1 Big can of coconut cream
1 ½ Cup of sugar
½ Tsp of salt
5 to 6 Mangos
Bamboo dim sum basket or it original Thai bamboo steamer


1. Drain the rice the rice. If you using the dim sum bamboo basket, place a cheese clothe on top of it and pour the rice over it, cover. If you’re using the original Thai steamer, just pour the rice in it and cover with a ceramic plate. Fill bottom pot with water half way to the rice, do not touch the rice. Cook for 35- 40 minutes. Make sure to flip and turn it half way so that it will fully cook.
2. When the rice is done, stir it to separate it.
3. Now in a medium sauce pan, pour the coconut cream, sugar and salt and bring to boil.
4. Pour the coconut sauce over the rice and mix well, leaving about ½ cut for topping.
5. Lastly, slice the mango and place it on top of the individual portion.
6. If you like the extra creamy taste, with a teaspoon carefully drizzle it on top of the rice and mango.

Serve hot!


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