Mango and sticky rice thai review năm 2024

Mango and coconut are a match made in dessert heaven. Pair them with sticky rice and you have the famous Thai street food khao niaow ma muang (mango sticky rice). It’s a beautifully creamy tropical dessert that is a wonderful finish to a meal.https://www.youtube.com/watch?v=a2FGg4B_32w

WATCH THIS RECIPE

Thai Mango Sticky Rice

10 minutes + overnight soaking

40 minutes + 1 hour resting

2 mangoes, peeled and sliced

crispy fried mung beans or sesame seeds to serve (optional)

Sticky rice:

2 cup glutinous rice*

½ cup coconut milk

2½ tbsp white sugar

½ tsp sea salt

Coconut sauce:

½ cup coconut milk

4 tsp white sugar

¼ tsp sea salt

1½ tbsp rice flour

• Place the glutinous rice in a bowl, cover with plenty of water and set aside to soak overnight.
• To cook the sticky rice, fill a wok about one-quarter full with water and bring to a simmer. Line the base of a large bamboo steamer with cheesecloth or a light tea towel. Drain the sticky rice and pile it onto the cheesecloth and cover with edges of cheesecloth. Cover with bamboo steamer lid. Steam for 30 minutes or until tender.
• In a separate large bowl, whisk together the remaining ingredients for the sticky rice…the coconut milk, sugar and salt. Once the sticky rice is cooked, transfer the warm rice immediately into the coconut milk mixture. Stir until well combined. Cover and rest for at least 1 hour.
• For the coconut sauce, combine the coconut milk, sugar, salt and rice flour in a saucepan over medium heat. Cook, stirring, over medium heat for 3-5 minutes until thickened slightly.
• To serve, divide mango slices between 4 serving plates. Serve with sticky rice and coconut sauce. Sprinkle with mung beans or sesame seeds if using.

What is glutinous rice?

Glutinous rice is also known as sticky rice and is widely popular in Asian cuisine. Opaque in colour, it has a low amylose content and becomes glue-like or sticky when cooked. Contrary to its name, it does not contain gluten. It is readily available from supermarkets and Asian grocery stores.

Thai Mango Sticky Rice

Mango and coconut are a match made in dessert heaven. Pair them with sticky rice and you have the famous Thai street food khao niaow ma muang (mango sticky rice). It’s a beautifully creamy tropical dessert that is a wonderful finish to a meal.https://www.youtube.com/watch?v=a2FGg4B_32w

PREP TIME 10 minutes + overnight soaking COOK TIME 40 minutes + 1 hour resting SERVES 4

2 mangoes, peeled and sliced

crispy fried mung beans or sesame seeds to serve (optional)

Sticky rice:

2 cup glutinous rice*

½ cup coconut milk

2½ tbsp white sugar

½ tsp sea salt

Coconut sauce:

½ cup coconut milk

4 tsp white sugar

¼ tsp sea salt

1½ tbsp rice flour

• Place the glutinous rice in a bowl, cover with plenty of water and set aside to soak overnight.
• To cook the sticky rice, fill a wok about one-quarter full with water and bring to a simmer. Line the base of a large bamboo steamer with cheesecloth or a light tea towel. Drain the sticky rice and pile it onto the cheesecloth and cover with edges of cheesecloth. Cover with bamboo steamer lid. Steam for 30 minutes or until tender.
• In a separate large bowl, whisk together the remaining ingredients for the sticky rice…the coconut milk, sugar and salt. Once the sticky rice is cooked, transfer the warm rice immediately into the coconut milk mixture. Stir until well combined. Cover and rest for at least 1 hour.
• For the coconut sauce, combine the coconut milk, sugar, salt and rice flour in a saucepan over medium heat. Cook, stirring, over medium heat for 3-5 minutes until thickened slightly.
• To serve, divide mango slices between 4 serving plates. Serve with sticky rice and coconut sauce. Sprinkle with mung beans or sesame seeds if using.

We use cookies on our website to enhance your browsing experience and to analyze our website traffic. By clicking “Accept”, you consent to the use of ALL cookies.