Mango & Sticky Rice Recipe
About this recipe
Mango & Sticky Rice is a beloved Thai dessert that combines sweet, sticky rice with ripe mango and a drizzle of coconut sauce. This version, presented by Pailin's Kitchen, emphasizes the importance of texture and flavor balance, making it a must-try for dessert lovers.
In this recipe, you'll learn how to prepare the sticky rice perfectly, ensuring it absorbs the sweet coconut syrup while maintaining its individual grains. Plus, there's a salted coconut sauce that adds a delightful contrast to the sweetness of the dish.
Ingredient notes
- 1 cup white sticky rice is often labeled as glutinous white rice or Thai sweet rice.
- 1/2 cup coconut milk is used for the salted coconut sauce.
Tips from Pailin's Kitchen’s video
- Wash the sticky rice vigorously in cold water until the water runs clear to remove excess starch, which helps maintain the integrity of the rice during cooking.
- Soak the washed rice for at least 4 hours or overnight to ensure it cooks evenly and thoroughly.
- When steaming, ensure there's space around the edges of the steamer for proper steam circulation, and flip the rice halfway through if using a bamboo steamer.
Good to know
- How long does it take to prepare this dish?
- The total time for this recipe is 4 hours and 30 minutes, which includes soaking and steaming the rice.
- What can I use if I don't have a bamboo steamer?
- You can use other types of steamers or even a rice cooker with a steamer rack insert.
No life story here — the video and the recipe are the whole point. All credit to Pailin's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash the sticky rice in cold water vigorously until the water runs clear, about 5 times.
- 2
Soak the washed rice in cold water for at least 4 hours or overnight.
- 3
Drain the soaked rice gently to avoid breaking the grains.
- 4
Prepare a steamer lined with muslin or cheesecloth, ensuring there is space around the edges for steam circulation.
- 5
Steam the rice over rapidly boiling water for 30 minutes, flipping halfway through if using a bamboo steamer.
- 6
While the rice is steaming, prepare the coconut syrup by combining 2/3 cup coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt in a pot. Heat until the sugar dissolves, then keep warm.
- 7
Make the salted coconut sauce by mixing 1/2 cup coconut milk, 1/4 teaspoon salt, 1 teaspoon rice flour, and 1 tablespoon water in a pot. Bring to a boil while stirring until thickened.
- 8
Once the rice is done, transfer it to a bowl and pour the coconut syrup over it. Stir well and let it sit for 40 minutes to absorb the syrup.
- 9
Cover the rice with foil and a weight, allowing it to sit for 20 minutes to become plump and sweet.
Heads up — we had to guess a little:
- The soaking time for the rice is inferred to be overnight based on common practices for sticky rice.
Credit where it’s due: this recipe was transcribed from Pailin's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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