why make this recipe
Mango Sticky Rice is a favorite dessert in many parts of the world, especially in Thailand. It combines sweet mangoes, creamy coconut milk, and sticky rice for a delicious treat. My mom’s recipe is so good that I never think of ordering it in restaurants! Making it at home is simple and allows for fresh ingredients that make the dish stand out.
how to make My Mom’s Mango Sticky Rice
Ingredients :
- 1 cup sticky (glutinous) rice
- 1 1/2 cups coconut milk
- 3/4 cup sugar
- 1/4 tsp salt
- 2 ripe mangoes
- Sesame seeds or mung beans for garnish (optional)
Directions :
- Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
- After soaking, drain the rice and steam it for about 30 minutes until it is soft and sticky.
- While the rice is cooking, heat the coconut milk in a saucepan over low heat. Stir in the sugar and salt until dissolved, and remove from heat.
- Once the rice is done cooking, place it in a bowl and pour about 1 cup of the coconut milk mixture over the rice. Mix well and let it soak for about 30 minutes.
- Peel and slice the ripe mangoes.
- To serve, place a portion of the sticky rice on a plate, add sliced mango on the side, and drizzle with more coconut sauce. Sprinkle with sesame seeds or mung beans if desired.
how to serve My Mom’s Mango Sticky Rice
This dish is best served warm or at room temperature. You can enjoy it as a dessert or even a sweet snack. The best way to present it is by layering the rice and mango beautifully on a plate and topping it off with coconut sauce.
how to store My Mom’s Mango Sticky Rice
Leftover Mango Sticky Rice can be stored in an airtight container in the refrigerator for up to 2 days. The rice may firm up a bit, but you can reheat it in the microwave with a splash of coconut milk to restore its creamy texture. The mangoes are best used fresh, so enjoy them the same day if possible.
tips to make My Mom’s Mango Sticky Rice
- Make sure to use sticky rice or glutinous rice for the best texture.
- Try to pick ripe, sweet mangoes for a more delicious flavor.
- You can adjust the sugar in the coconut milk to your taste – if you like it sweeter, add a bit more sugar.
- Soaking the rice overnight gives a better texture, so plan ahead!
variation
You can add toppings such as crushed peanuts, sliced almonds, or fresh coconut flakes for added texture. Additionally, using different fruits, like durian or jackfruit, can give a unique twist to the dessert.
FAQs
Q: Can I use regular rice instead of sticky rice?
A: No, regular rice will not give you the same sticky texture needed for this dish. It is best to use glutinous or sticky rice.
Q: Can I make this vegan?
A: Yes! This recipe is already vegan since it only uses coconut milk and no dairy.
Q: How do I know when the rice is done?
A: The rice is ready when it becomes tender and sticky. When you taste it, it should be chewy but soft.
Q: Can I make it ahead of time?
A: Yes, you can prepare the sticky rice and coconut sauce ahead of time. Just wait to slice the mangoes until you’re ready to serve.
Mango Sticky Rice
Ingredients
Main Ingredients
- 1 cup sticky (glutinous) rice Make sure to use glutinous rice for the best texture.
- 1.5 cups coconut milk
- 3/4 cup sugar Adjust to taste for sweetness.
- 1/4 tsp salt
- 2 ripe mangoes Choose ripe and sweet mangoes for best flavor.
- Sesame seeds or mung beans for garnish Optional topping.
Instructions
Preparation
- Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- After soaking, drain the rice and steam it for about 30 minutes until it is soft and sticky.
- While the rice is cooking, heat the coconut milk in a saucepan over low heat. Stir in the sugar and salt until dissolved, then remove from heat.
- Once the rice is done cooking, place it in a bowl and pour about 1 cup of the coconut milk mixture over the rice. Mix well and let it soak for about 30 minutes.
- Peel and slice the ripe mangoes.
Serving
- To serve, place a portion of the sticky rice on a plate, add sliced mango on the side, and drizzle with more coconut sauce. Sprinkle with sesame seeds or mung beans if desired.