Dessert - Sticky rice with mango dessert recipes

Author: Erik Watkins  

Sticky rice cooked with coconut milk – topped with coconut milk sauce. Sticky Rice with Mango is a traditional Thai dessert of sweet coconut milk mixed with sticky rice and topped with fresh mango.

Mango Sticky Rice with Regular Rice

Mango Sticky Rice with Regular Rice
In this recipe I will show you how to easily make classic Thai style mango sticky rice with REGULAR RICE and a RICE COOKER. Freshly cooked rice soaked in sweet and creamy coconut milk, paired with sweet and juicy mangoes, this dessert-like main dish could be your most refreshing and appetizing summer dish.
Provided by: Ms Shi and Mr He
Total time: 100 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Thai
Number of ingredients: 14
Ingredients:
  • ¾ cup uncooked short grain rice ((You can for sure use glutinous/sticky rice))
  • 1 cup warm water ((For soaking the rice))
  • ½ cup cold water ((For cooking the rice))
  • ½ cup unsweetened coconut milk
  • 2 tbsp sugar ((Cane sugar or coconut palm sugar))
  • ¼ tsp salt
  • 1 cup unsweetened coconut milk
  • 2 tbsp sugar ((Cane sugar or coconut palm sugar))
  • ¼ tsp salt
  • 1 tbsp rice starch or cornstarch
  • 1 tbsp water
  • 2 mangoes
  • 1 tsp sesame seeds ((optional))
  • mint leaves ((optional))
Nutrition:
  • Calories: 790 kcal
  • Serving Size: 1 serving
How to cook:
  1. Soak ¾ cup of short grain rice/glutinous rice in warm water (about 60°C) for 1 hour.
  2. Drain the water. Do not wash the rice if you're using short grain rice. Wash the rice if you're using glutinous/sticky rice. (See content above for reasons.)
  3. Add ½ cup of cold water, ½ cup of unsweetened coconut milk, 2 tbsps of sugar, and ¼ tsp of salt to soaked rice, stir to mix well.
  4. Cook the mixture in a rice cooker. Once the cooking process is finished, allow the rice to rest in the rice cooker for 10 minutes before removing the lid.
  5. Dissolve 1 tbsp of cornstarch or rice starch with 1 tbsp of cold water, set aside.
  6. Add 1 cup of unsweetened coconut milk, 2 tbsps of sugar, and ¼ tsp of salt to a small saucepot. Cook over medium heat until simmering.
  7. Pour cornstarch slurry to the saucepot, stir quickly to prevent lumps. Keep stirring until the slurry is thickened into liquid glue like texture. Remove from heat.
  8. Pour half of the coconut slurry into the cooked rice, stir until all the liquid has been absorbed into the rice.
  9. Line a small round bowl with food wrap. Transfer half of the rice to the bowl. Press firmly.
  10. Flip the bowl on a serving plate to unmold the rice.
  11. Peel a sweet mango, cut into slices, put them around the rice.
  12. Drizzle the rice with coconut slurry and roasted sesame seeds. Decorate with mint leaves. Serve or enjoy.
Notes: Thai Dessert – Sweet Sticky Rice with Mango, Soak the rice for 30 minutes and add the thin coconut milk to it (do not drain the soaking water). Simmer on a low flame until the rice is cooked and soft. You can add some water if the …

Thai Dessert - Sweet Sticky Rice with Mango

Thai Dessert - Sweet Sticky Rice with Mango
For those who haven't tried this popular Thai dessert, it's this beautiful pairing of fresh ripe Thai honey mango slices with sticky glutinous rice cooked in sweetened coconut milk.
Provided by: Nagalakshmi Viswanathan, adapted from: SJ's Masala Vade
Total time: 75 minutes
Cook time: 15 minutes
Prep time: 60 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • ½ cup of sticky, glutinous rice
  • ½ cup of thin coconut milk (see notes)
  • ½ cup of thick coconut milk
  • 2 tbsp of coconut cream (optional)
  • 3 tbsp of sugar (adjust to taste)
  • ½ tsp of salt
  • 1 sweet, ripe mango (preferably Thai honey mango)
  • 2 tsp of sesame seeds for garnish (optional)
How to cook:
  1. Soak the rice for 30 minutes and add the thin coconut milk to it (do not drain the soaking water).
  2. Simmer on a low flame until the rice is cooked and soft. You can add some water if the rice gets too dry while cooking.It will become quite mushy as it cookes and gets softer.
  3. Meanwhile, simmer the thick coconut milk with the sugar and salt on very low flame...... until it starts to bubble up.
  4. Add this to the cooked rice and mix well.
  5. Keep covered for 15-30 mins until the rice has fully absorbed the coconut milk mixture.
  6. You can check for sweetness at this time and add more sugar if needed.
  7. That's it! Serve the rice warm with chilled mango pieces with some drizzling of coconut cream on top (if using) and some sesame seeds.
Notes: Mango Sticky Rice Recipe: How to Make It, Let stand 10 minutes. Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes. In a large saucepan, …

Thai mango sticky rice

Thai mango sticky rice
Mango sticky rice is a classic Thai street favourite. Sticky rice cooked with coconut milk – topped with coconut milk sauce. Finished with sesame seeds white and black and crunchy moong dal.
Provided by: crittertank
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 7
Ingredients:
  • 1 cup Sticky Rice (soaked for 8 hours)
  • 300 ml Coconut milk
  • 3 Banana leaves
  • 2 tbsp Sugar
  • 1 tsp Cornflour
  • 2 tbsp Sesame seeds (mix of white and black sesame)
  • ¼ cup Fried moong dal (optional)
Nutrition:
  • Calories: 280 kcal
  • Serving Size: 1 serving
How to cook:
  1. Start by cooking the rice. Line the bamboo steamer with banana leaves. Add the soaked rice in the centre, cover and place on top of a boiling pot of water. You can also use a steamer insert if you don’t have a bamboo steamer. Or simply cook the rice in the pot of boiling water, the texture in this case is mushier, so keep stirring. Let it steam for 20 minutes.
  2. Meanwhile, lets start with your coconut sauce. Add the coconut milk to a shallow pan. On medium heat combine the sugar with the coconut milk, make sure to not boil it. Taste and adjust sugar according to your taste.
  3. Remove from heat and divide this coconut sauce into 3 equal parts. We will use 1 to give the rice the last cook, the second would be incorporated into the rice post cooking. And the third would become the sauce we use for topping.
  4. Use one third of the sauce, add cornflour to it and stir on low heat to make a thick slurry. Keep aside.
  5. Carefully remove the bamboo steamer from the pot of water. Add 1/3rd of the coconut sauce and mix well. Steam for another 10 minutes.
  6. Remove and dish out the rice into a bowl. Add the remaining coconut sauce to the rice and mix well until combined.
  7. Peel the mangoes and dice into cubes or slice.
  8. Serve with fresh, sweet mangoes, topped with sweet coconut sauce, white and black sesame seeds and fried moong dal.
Notes: Thai Mango Sticky Rice (Khao Niaow Ma, Ingredients 1 cup Thai sweet rice (aka sticky rice) 1 1/2 cups water, divided 1 (13.5-ounce) can coconut milk, divided 1/4 …

Thai Sweet Sticky Rice with Mango

Sticky Rice with Mango is a traditional Thai dessert of sweet coconut milk mixed with sticky rice and topped with fresh mango.
Provided by: Renee Fuentes
Total time: 265 minutes
Cook time: 25 minutes
Prep time: 240 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 6
Ingredients:
  • 1 Cup Sweet (Glutinous) Rice (See Amazon link above for Rice. Do Not use Jasmine or Long Grain Rice.)
  • 1 can Coconut Cream (or Full Fat Canned Coconut Milk)
  • ¼ Cup White Sugar (more if you like it sweeter.)
  • ½ tsp Salt
  • 2 Whole Mangoes (Yellow or Red) (You want them to be semi soft and ripe.)
  • Optional: Toasted sesame seeds or mung beans for garnish.
How to cook:
  1. Rinse rice well until water runs clear, then soak in a bowl with water overnight or at least 4 hours.
  2. See this post on how to make the sticky rice. https://thaicaliente.com/easy-thai-sticky-rice/
  3. While the rice is cooking simultaneously make the coconut sauce. In a small saucepan over medium low heat, add entire can of coconut cream. Gently stir and bring up to a gentle simmer.
  4. Once the coconut milk is at a gentle simmer, add the sugar and salt. Stir well to dissolve, then adjust heat to the lowest setting. At this point you want to taste the sauce. If you prefer a sweeter sauce you can add more sugar. Now reserve ¼ cup of the coconut milk to save for drizzling on top.
  5. When the rice is done cooking, immediately add it to the warm coconut milk. Doing so while it's still warm will allow the rice to soak up the coconut milk. Add it in batches and stir in between to incorporate. If serving right away, then remove from heat and allow to cool for about 15 minutes. If serving in about an hour, then keep it on the stove on the very lowest heat setting and stir periodically.
  6. To serve, add rice to a plate or bowl, top with cold sliced or cubed mango, and drizzle with reserve coconut sauce. You can also garnish with toasted sesame seeds of mung beans if you like.
Notes: Mango Sticky Rice, soak the rice in a cold water for at least 1 hour. Drain well. Place the rice in a hot steamer lined with a cotton towel. Make sure the basket is sitting …
Write a comment: