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2 cups of sweet or glutinous rice
1 can of coconut milk
½ cup sugar (add more if you want it sweeter)
2 pinches of salt
1 tablespoon cornstarch
2 ripe mangoes, sliced on diagonal
Sesame seeds, for garnish
Let's get Cooking...
Rinse and drain rice, until the water clears. Soak rice for at least 1 hour. It is best to leave overnight if you want it to cook faster. Boil water in a steamer, and pour rice inside of cheesecloth and place in steamer covered. Check after 10 to 15 minutes to see if the grains are tender. If not, cook longer and taste again. It should be chewy but not hard in the middle of the grain. Transfer to a bowl and let cool.
Meanwhile, combine coconut milk, sugar, and salt in a pot and bring to a slight boil. Pour half of coconut creme sauce into rice, stir well, and let it cool and soak for about 10 minutes.
In a small bowl, make a cornstarch slurry by combining the cornstarch and 1 tablespoon cold water. Stir into the rest of the sauce, and heat on low until thickened.
Peel mango, slice around pit, and slice on a diagonal. Serve mango slices along rice, sprinkle sesame seeds, and ladle additional sauce on rice and mangoes.
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- This Thai dessert is kind of like me you know it seems exotic and a little complicated, but when once you put it in your mouth, you're gonna be like oh, that was easy. When you're shopping for the sticky rice, make sure you get one that's packaged as glutinous rice or sweet rice, and you see that it's really not transparent so that means it's super starchy. Now to prepare the rice, you got to rinse it a few times until the water doesn't seem so cloudy anymore, and then you have to soak it for at least an hour or overnight. I highly recommend overnight because then it'll just cook up faster. This rice just has to be drained off and then take some cheesecloth to line this little steamer pot I have here. Have some boiling water going. Place it right in the steamer basket here. Just put all your rice straight in. Get every single grain. Even it out a bit. And then close her up. And this just has to steam for about 10 to 15 minutes. All right, let's check out this rice. Carefully open it, that's a lot of hot steam. And test it out, oh yes, that's beautiful. Ah, hot! Don't be stupid like me. Just want to give it a little quick taste test. You don't want it to be too mushy, but it still should be a little gummy. And mm, perfectly cooked all the way through. So again, carefully transfer this to a bowl. This just needs to cool down for a little bit so I'm going in with a spoon here to just release that steam. Take advantage of this moment, you know? Just lean over, carefully, get your facial. Not that kind of facial. Put this aside to cool while we work on the sauce. It's one of my favorite sauces in the whole world because my daddy taught me how to make it and whenever I do make it, I pretend to be him. So get ready for this. You put one coconut, whole can, thicker better, best. Thai like the sweet. So sugar. You need the salt. Stir, stir, stir. In all seriousness, adding that salt really helps to balance the sauce. It's kind of like when you have salted caramel you know? That kind of thing? Now just turn on the heat. Make sure all that sugar dissolves. After it simmers and starts to bubble up a bit, you can just turn off the heat. Half of this mixture is gonna go straight into the rice. Get it mixed in really well. Yo this smells so dope right now. The rice is basically going to soak in that sauce and get a little bit plump. I'm gonna set this aside to cool again while we thicken up the rest of the sauce. To some corn starch, add a little bit of water to make a slurry. This is what's gonna thicken up that sauce real nice. Heat goes back on. We're just gonna pour this straight in, and keep stirring up the sauce. It's talking to me. After about a minute or so, it'll really thicken up. Look at that. The sauce is ready, the rice is ready. It's time for the mango. It doesn't matter what kind of mango you use as long as it's really ripe and sweet. Champagne mangoes are my favorite. I like to carefully slice the skin off. Be very careful, then carefully cut across. Right against the pit, and just make some diagonal slices and then slide it right off. Then the mango goes right alongside the rice. I like a lot of mango in mine, so I'm adding a little second layer. Fan it out a bit. The sauce goes right over the rice. Oh yes! As a final touche, some roasted sesame seeds. Traditionally you'd use some split mung beans, a little toasted, but sesame seeds are perfect. And there you have it, Thai sticky rice with mango. You gotta get everything in that one, perfect bite. Thank you Thailand and thank you Dad for this incredible dessert. I hope you guys give this a try. I'll see you next time. Remember to just eat life. Mm.