![]() Let the rice absorb most of the coconut milk before adding more coconut milk. Gradually pour in the warmed coconut milk over the rice, and gently mix with a rice paddle.When the rice is cooked, carefully remove from the steamer and place into a large glass bowl.Bring to a low simmer and remove from heat. Stir the mixture so that the sugar and salt is dissolved. Meanwhile, in a small saucepan, add in coconut milk, sugar, and sea salt.Steam for 15-20 minutes, until the rice is cooked. Cover the steamer with a lid and heat over medium high heat.Prepare the steamer with a cloth/cheesecloth and place the washed rice in a flat layer on top of the cloth. ![]() In the morning, drain the water from the rice.Drain the rice and place into a large container.Place the rice into a sieve and put it under running water to wash away any excess starch. The night before you want to make Thai Mango Sticky Rice, measure and wash the glutinous rice.If you love mangoes, you’ll want to try these other summer mango desserts: More recipes using mango from around the world It’s a great way to use those fresh mangoes that appear for such a short window of time. Thick, sweet, tropical and tangy - Thai Mango Sticky Rice is a summertime staple that should be in your dessert repertoire. The grains of rice will swell and glisten when the coconut milk is fully absorbed, leading to something akin to sweet rice porridge, except that it won’t be as runny.Ī second, thicker, coconut cream is made with coconut milk and tapioca or corn starch, which will be drizzled on top of the Thai Mango Sticky Rice prior to serving. This mixture is warmed up gently over the stove, and when the glutinous rice is finished cooking, the coconut milk is poured over the top of the rice and mixed in. It will give the rice an aromatic fragrance that complements the coconut milk.Ĭoconut milk is mixed with a little sugar and salt to give this dish its characteristic sweet and salty flavour. If you’re able to find them, add them to the rice prior to steaming. Pandan leaves are an optional ingredient. Next, place the washed rice into a large basin and fill with fresh, clean water to cover. Give the rice a good wash (the easiest way to do this is to place the rice into a sieve and place it under running water, gently swishing the rice around with your hands). The glutinous rice requires a wash and soak overnight, so you’ll need to prepare for this the day before you want to make it. This will ensure the rice will cook evenly. When you’re ready to steam the rice, drain the soaked rice and place it in a flat layer onto the clean cloth or cheesecloth in the steamer. Place a cloth or cheesecloth onto the prepared steamer. Place the steamer into a larger pot and fill with enough water, about 2-3″ high, making sure that there’s enough room between the steamer and the top of the waterline. If you don’t have one, an easy way to create a steamer is to use a splatter guard (the one you would use to cover splatters from frying food). You can use a stainless steel steamer or bamboo steamer if you have it. The higher the amylopectin, the stickier the rice. The stickiness in the rice grain comes from a compound called amylopectin. ![]() Today, we’re using the long-grained, Thai version. Glutinous rice is sticky when cooked and can be short-grained ( Japanese sushi rice) or long-grained (Thai sticky rice). The kernel of long-grain rice is slim and when cooked it is fluffy. There are differences between glutinous rice (also known as sticky rice) and other types of rice, such as long-grain rice. Sweet, creamy, salty, and tangy - it’s a decadent dessert that encompasses all your taste buds. In Thailand, it is eaten during the summer months of mango season (April – May) with a spoon or sometimes with your hands. This Thai dessert is comprised of glutinous rice, coconut milk, sugar, salt, and mangoes. Today, I’m exploring this traditional Thai dessert, made with glutinous rice and tropical fresh mangoes. My 90-year old grandpa grew up in Thailand, and his grandma would get this wonderful sweet treat for him. And if there was a dessert that was the epitome of my grandpa’s childhood, it would be this Thai Mango Sticky Rice. The wonderful thing about food is that it transcends generations. ![]() Thank you for supporting Curious Cuisiniere! If you make any purchase after clicking through one of our links, we receive a small commission, at no extra cost to you. These links are provided to help you find some of the more specialty products we mention in the recipe. Thai Mango Sticky Rice is a tropical summertime dessert that is a unique way to enjoy fresh mangoes!ĭISCL OSURE: This article contains affiliate links. ![]()
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