Thai Mango Sticky Rice ข้าวเหนียวมะม่วง

I never really liked this desert until I tried it in Thailand freshly made.  The problem is the texture of the rice, if you leave it in the fridge too long, the rice becomes too dry and too hard.  Best way is to make it in the morning, refrigerate it until serving after dinner.

Obviously you NEED to have sweet mangoes, otherwise, what’s the point?

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Thai Mango Sticky Rice ข้าวเหนียวมะม่วง

Definiely make this during mango season! The prep and the cooking time is mostly waiting time. Not a lot of work, but a lot of deliciousness.

Prep Time4 hours hrs

Cook Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: Thai

Servings: 4 servings

Equipment

• Bamboo Steamer (or any steamer)
• Muslin cloth
• Saucepan

Ingredients

Sweet Coconut Rice

• 1 cup sweet rice (glutinous white rice) Thai sweet rice is preferable, but Korean sweet rice will work as well
• 2/3 cup coconut milk Arroy-D in tetra pack is the best
• 1/2 tsp salt
• 1/2 cup sugar

Coconut Sauce

• 1/2 cup coconut milk Arroy-D in tetra pack is the best
• 1/4 tsp salt
• 1 tsp rice flour red package
• 1 tbsp water

Others

• 1 large mango
• 1 tbsp shelled mung bean (optional)

Instructions

• Wash 1 cup sweet rice until water runs clear. Soak for 4 hours, or overnight.
• Drain the rice really well. Steam in the bamboo steamer on the muslin for 30mins.
• While the rice is steaming (about 10 mintes before the rice is done), in a small saucepan, combine 2/3 cups coconut milk, 1/2 cup sugar, and 2/3 tsp salt.
• Bring the coconut milk to a simmer, once the sugar is all dissolved, turn off heat and cover.
• Once the rice is done, put it in a medium sized bowl, and pour in the coconut milk and mix well.
• Make sure there are no lumps and clumps of rice. Cover and set aside for 20 minutes.
• Meanwhile, wash and boil the shelled mung bean. Once it comes to a boil, turn off heat, cover and set aside. (This is totally optional, the mung bean adds a crunchy factor to the dish)
• Mix the coconut rice again. Cover and set aside for 20 minutes.
• Drain the mung bean, use a paper towel to pat it all dry.
• Toast the mung bean in a dry pan, until it starts popping and become crunchy. Set aside.
• In the small saucepan, combine 1 tsp rice flour and 1 tbsp water to make a slurry. Add 1/2 cup coconut milk, 1/2 tsp salt, and bring to a boil. Once it boils and thickens. Set the pan in cold water to cool.
• Assemble by plating some cut mangos, and the rice to the side. Spoon some coconut sauce on top of the rice and spinkle the mungbean on top of the sauce.