Delicious Coconut Mango Sticky Rice Recipe

Introduction

Coconut mango sticky rice is a beloved dessert that evokes the flavors of Southeast Asia, particularly Thailand. This dish beautifully combines the rich, creamy texture of coconut milk with the sweetness of ripe mangoes, all resting atop a bed of sticky rice. The harmony of flavors and textures makes it an irresistible treat for any occasion.

Making coconut mango sticky rice at home is not only simple but also incredibly satisfying. With just a handful of ingredients, you can create a dessert that impresses your family and friends. Whether it's a warm summer evening or a cozy dinner gathering, this dish brings a touch of tropical paradise to your table.

In this recipe, we'll explore the essential components and preparation techniques that ensure your coconut mango sticky rice turns out perfectly every time. Get ready to indulge in a sweet, fulfilling dessert that highlights the vibrant flavors of mango and the creaminess of coconut.

Ingredients

• 1 cup glutinous (sticky) rice
• 1 1/2 cups coconut milk
• 1/3 cup sugar
• 1/2 tsp salt
• 2 ripe mangoes, peeled and sliced
• 1 tbsp toasted sesame seeds or mung beans (for garnish)

Directions & Preparation

1. Rinse the glutinous rice under cold water until the water runs clear. This helps to remove excess starch and ensures that the rice cooks evenly.
2. Soak the rinsed rice in water for at least 4 hours, or overnight for the best results. Drain the rice when ready to cook.
3. In a steaming apparatus or bamboo steamer lined with cheesecloth, steam the soaked rice over boiling water for about 25-30 minutes, or until the grains become tender and sticky.
4. While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not bring it to a boil.
5. Reserve 1/3 cup of the coconut mixture for drizzling later, and pour the remaining coconut mixture over the hot cooked rice. Stir gently to combine, allowing the rice to absorb the flavors.
6. Let the rice sit for about 10-15 minutes to fully absorb the coconut milk.
7. To serve, scoop a portion of the sticky rice onto a plate, top it with sliced mango, and drizzle with the reserved coconut mixture. Sprinkle toasted sesame seeds or mung beans on top for added texture and flavor.

FAQs

What type of rice is best for sticky rice?

Glutinous (sticky) rice is essential for this dish, as it provides the desired texture.

Can I use canned coconut milk?

Yes, canned coconut milk works perfectly and provides rich flavor.

What if my sticky rice is too dry?

If the rice seems dry after cooking, you can add a bit more coconut milk to moisten it.

Can I use other fruits instead of mango?

Yes, fruits like banana or pineapple can also be delightful alternatives.

What if my coconut mixture is too thick?

You can thin it out by adding a little water or more coconut milk to achieve your desired consistency.

Is there a way to make this recipe vegan?

This recipe is already vegan-friendly, as it contains no animal products.

Can I scale this recipe for a larger gathering?

Absolutely! Just multiply the ingredients by the number of servings you need, and adjust cooking times as necessary.

Conclusion

Coconut mango sticky rice is more than just a dessert; it's a celebration of flavors and textures that transports you to a tropical paradise. By mastering this simple recipe, you can enjoy a taste of Southeast Asia in your own home.

Whether served at a special occasion or as a sweet treat after dinner, this dish is sure to impress. So gather your ingredients, and let the delightful aroma of coconut and mango fill your kitchen as you create this unforgettable dessert.

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Delicious Coconut Mango Sticky Rice Recipe

Make Coconut Mango Sticky Rice with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 cup glutinous sticky rice
• 1 1/2 cups coconut milk
• 1/3 cup sugar
• 1/2 tsp salt
• 2 ripe mangoes peeled and sliced
• 1 tbsp toasted sesame seeds or mung beans for garnish

Method

 

1. Rinse the glutinous rice under cold water until the water runs clear. This helps to remove excess starch and ensures that the rice cooks evenly.
2. Soak the rinsed rice in water for at least 4 hours, or overnight for the best results. Drain the rice when ready to cook.
3. In a steaming apparatus or bamboo steamer lined with cheesecloth, steam the soaked rice over boiling water for about 25-30 minutes, or until the grains become tender and sticky.
4. While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not bring it to a boil.
5. Reserve 1/3 cup of the coconut mixture for drizzling later, and pour the remaining coconut mixture over the hot cooked rice. Stir gently to combine, allowing the rice to absorb the flavors.
6. Let the rice sit for about 10-15 minutes to fully absorb the coconut milk.
7. To serve, scoop a portion of the sticky rice onto a plate, top it with sliced mango, and drizzle with the reserved coconut mixture. Sprinkle toasted sesame seeds or mung beans on top for added texture and flavor.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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