Mango Sticky Rice

I posted recently on our family blog about how a sweet friend from Thailand had me over and taught me how to cook some of our favorite local Thai dishes. Among those dishes was Mango Sticky Rice. She didn’t really use a recipe so I’m going to give you one that I came up with after I made it on my own.

For the sauce, you really should use the head milk from freshly grated coconut (Tekka Market for $5/kilo) for the sauce but after my Green Curry Chicken first attempt fiasco I didn’t have any left so I used a coconut cream from the grocery store and it was still really delicious. I’ll post photos of the supplies and ingredients at the end of the post.

So here it is. When you try it out, let me know if it works for you or if something in the recipe should be altered or written more clearly.

Mango Sticky Rice
submitted by Andrea Stunz via Paunnee

Supplies you’ll need:
Glutinous Rice cooking set (About $8 SGD at the Golden Mile Complex)
2-3 cups uncooked Glutinous Rice
2-3 really sweet mango’s
200ml (or 7-8 oz) Coconut milk (the head) or processed coconut cream
Caster/Granulated sugar (start with 1/4 cups and keep adding until it’s as sweet as you like it.)
1 tsp Sea Salt

Cooking the rice:
Soak the rice overnight or for at least 3 hours. Do not skip this part. When you’re ready to cook it, wash the rice 3 times. Bring the water to boil in the lower pan and place the drained rice in the cooking basket above. Put a lid from one your cooking pots over the rice and allow it to steam completely untouched for 30 minutes. While the rice is cooking you can make the sauce.

After 30 minutes place the rice in your serving bowl and begin to pour the sauce over it a little at a time. Cut in the sauce rather than stirring so the rice does not become too damaged. The rice will start to soak in the sauce and become really glossy. Reserve some of the sauce to pour over your rice and mango just before serving.

Cooking the sauce:
Put the coconut milk or cream in a small saucepan, add sugar and salt and bring to a low boil. Stir it occasionally until it thickens up a little, maybe about 7-10 minutes. The sauce should be very sweet. It absorbs into the unsweet rice so it needs to be very sweet. Set it aside until you’re rice is finished cooking. It does need to be hot when pouring in over the rice, though. Cut in the sauce a little at a time so it absorbs into the rice. Save a little bit of the sauce out to pour over when serving.

Keep the finished sticky rice covered until you’re ready to serve it. It will continue to get a little more of a glossy look.

You can sprinkle a few roasted sesame seeds over the top if you like.

Enjoy!! It is super delicious and really very easy. Your family and/or guests will think you slaved for hours. 🙂

This is a pretty good post that I used when I was making mine for the first time. I used more sugar than she did. 🙂

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