Mango sticky rice
Steamed sticky rice dressed with salted coconut milk while hot, with a thicker salted sauce on top.
Vegan.
Ingredients
- 400 g glutinous rice
- 400 ml coconut milk
- 100 g caster sugar
- 1 teaspoon salt
- 150 ml coconut cream, for the topping
- 0.5 teaspoon salt, for the topping
- 1 teaspoon rice flour, for the topping
- 3 ripe mangoes
- 2 tablespoons toasted mung beans
Method
- TWO COCONUT MIXTURES, AND THE SECOND IS SALTY. The rice is dressed with a sweet one; the spoonful poured over at the table is thick and SALTED and barely sweet at all. That contrast is the dish. One sweet sauce used for both makes something pleasant and flat.
- SOAK THE RICE, AND STEAM IT -- never boil it. At least 4 hours, overnight is better. Boiled, glutinous rice becomes a solid mass; steamed over cloth it stays as separate chewy grains.
- Steam 25 to 30 minutes in a cloth or basket, until translucent all through with no chalky centre. Taste a grain from the middle, not the top.
- Warm the 400 ml of coconut milk with the sugar and the teaspoon of salt until dissolved. DO NOT BOIL IT.
- HOT MILK ONTO HOT RICE, immediately it comes out of the steamer. Stir once, cover, and leave 20 minutes. Cold milk on cooled rice sits on the surface and the grains stay dry.
- It looks far too wet when you first mix it. It will not be after twenty minutes.
- Topping: coconut cream with the half teaspoon of salt and the rice flour, warmed and stirred 2 minutes until it thickens slightly. Cool it.
- Peel and slice the mangoes just before serving. Sliced early they weep and go stringy.
- Rice shaped on the plate, mango beside it, the salted cream spooned over the rice and the toasted mung beans on top.
- Serve at room temperature. Chilled, the rice goes hard and no reheating fully recovers it.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Thailand · All recipes