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Whenever I’m at a Thai restaurant and see mango sticky rice on the menu, I will absolutely order it. I doesn’t matter how full I am from eating Khao Soi or Phat See Ew, I will make room. It’s one of my favorite restaurant desserts. The first time I had the dish homemade, my Thai friend from pastry school showed me how. She recommended this brand of Thai sweet rice. Then she used a Thai sticky rice steamer basket to cook it. I didn’t have one, so for my recipe, I used a bamboo steamer basket. Also, I really like the sweet salty contrast in this dish, so I made the coconut sauce a bit on the saltier side. It just has a more intense flavor that I enjoy.
Mango Sticky Rice
Serves 3
Ingredients:
1 cup uncooked Thai sweet/sticky rice
1 can (13.5 oz) full fat unsweetened coconut milk
5 tablespoons granulated sugar, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon cornstarch
3-4 Alphonso mangoes, peeled, pitted and sliced
Toasted black and white sesame seeds for garnish
Directions:
Rinse rice gently in cold water, 2-3 times to mostly run clear. This will remove excess starch so the rice won’t clump. Soak in cold water for at least 2 hours or overnight, at room temp. Drain the rice. Then, line a bamboo steamer basket with damp cheesecloth with overhang. Add the rice and pat in an even layer. Cover with the cheesecloth and place the bamboo lid on the basket. Set aside.
Fill a large pot with water about 2 inches high. Set a steamer rack inside. Bring the water to a boil. Then turn down the heat to a simmer. Carefully place the steamer basket inside. Cook the rice about 20-25 min, flipping halfway through, until cooked and translucent. While it is cooking, make the sauce.
In a small saucepan over medium heat, add the coconut milk, 4 tablespoons sugar and 1 teaspoon salt. Cook until the mixture comes to a gentle simmer, stirring often, until the sugar has dissolved, about 4-5 minutes. Pour half the sauce (7 oz) into a medium heatproof bowl. Transfer the warm rice to the bowl. Stir and fluff the rice. Cover and let absorb, about 10 minutes.
For the finishing sauce, place the saucepan of remaining sauce back on the stove. Make a slurry with the 1 teaspoon cornstarch and 1 tablespoon water, making sure cornstarch dissolves. Add the cornstarch slurry, 1 tablespoon sugar and 1/2 teaspoon salt. Simmer another 3-4 minutes, stirring often, until well combined and sauce starts to thicken. Set aside until ready to serve. Place in the fridge if you wish to speed up the cooling.
To serve, spoon rice into a bowl, and place slices of mango on top. Drizzle with coconut sauce and top with toasted sesame seeds.
If you make it, I’d love to see! Tag me on Instagram @pastrywithjenn