Thai mango sticky rice is very popular among young people due to its uniquely delicious and exotic flavor. The mango season has arrived, so why not get into the kitchen with TasteVN to make these 2 steamed dishes to treat your family and friends!
1. Thai Mango Sticky Rice
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Thai Mango Sticky Rice Serves 2
Sticky rice 250 gr (soaked for 5 hours or overnight) Mango 1 fruit Coconut milk 200 ml Pandan leaves 100 gr Sugar 70 gr
How to Make Thai Mango Sticky Rice
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Cook the sticky rice
Boil a pot of water with a bunch of pandan leaves. Then, add the sticky rice and cook until soft (about 25 minutes). When the sticky rice is done, fluff it up.
Cook 100 ml of coconut milk with 2 tablespoons of sugar and a little pandan leaves (you can adjust to your taste).
When the coconut milk boils, add the sticky rice and cook together. Stir well until the sticky rice absorbs all the coconut milk and becomes dry.
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Make the mango sauce
Cook 100 ml of coconut milk with 40g of sugar (you can adjust to your taste), when the coconut milk boils, dissolve 1/3 cup of water with a little cornstarch to create thickness for the mixture. This coconut milk will be served with the sticky rice.
Blend 1/2 mango using a blender, then cook it on the stove with 1 tablespoon of sugar. Next, dissolve a little water with cornstarch and add it to the mango sauce to thicken it.
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Final product
With the sticky rice being soft and fragrant, sweet coconut milk, and slices of ripe mango with a sweet and sour taste, it creates a dish with an indescribable delicious flavor!
2. Mango Sticky Rice (recipe shared by user)
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Preparation
8 hours
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Processing
40 minutes
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Difficulty
Easy
Ingredients for Mango Sticky Rice (recipe shared by a user) Serves 4
Glutinous rice 500 gr Ripe mango 1 fruit Pandan leaves 4 leaves Coconut milk 205 ml Cornstarch 2.5 gr (or tapioca flour) Condensed milk 20 ml (or 18gr sugar) Salt 1.5 teaspoons
How to make Mango Sticky Rice (recipe shared by a user)
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Prepare the ingredients
First, wash the sticky rice thoroughly and soak it in water overnight for about 8 – 10 hours. After soaking, drain the rice in a basket, then mix it evenly with 1 teaspoon of salt.
Wash the pandan leaves, roll them up, and tie them together. Add a little water to the pot (just enough to steam the sticky rice), along with the 3 tied pandan leaves. Next, place the steaming tray on top, add the sticky rice, and cover it.
Initially, cook the sticky rice over high heat until the water boils. Then, reduce the heat to low and cook for the first time for 20 minutes.
After 20 minutes, remove the steaming tray from the pot. Then, mix the sticky rice with 5ml of coconut milk. When the sticky rice cools a bit, continue to put it back on the stove and cook for another 10 minutes.
Note:
- To ensure the sticky rice cooks evenly, remember to occasionally open the lid and stir the sticky rice while it’s steaming.
- Wipe off excess water on the lid to prevent dripping, which can make the sticky rice soggy.
- Once the sticky rice is cooked, remove the steaming tray from the pot immediately to prevent the bottom from becoming soggy.
- The amount of coconut milk added should be just right; too much can make the sticky rice crumbly and greasy.
- If making sticky rice with shredded coconut, you should sauté it briefly on the stove with 1 teaspoon of sugar. When the sticky rice is just cooked, add it in and mix well.
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Make coconut milk for mango sticky rice
Place a small pot on the stove, add 200ml of coconut milk, 20ml of condensed milk (or 18g of sugar), 1/8 teaspoon of salt, and 1 pandan leaf.
Stir the mixture over low heat until the ingredients completely dissolve. When the mixture starts to simmer, turn off the heat, cover tightly, and let it steep for about 10 minutes. This steeping will enhance the coconut milk’s aroma with the pandan leaf.
Dissolve 2.5g of cornstarch in 5ml of water in a small bowl. Then, pour the cornstarch water into the coconut milk pot, turn on the heat, stir well, and bring the mixture back to a boil to finish.
Tip: The cooled coconut milk mixture can be stored in a sealed container in the refrigerator for up to 3 days.
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Finished Product
Ripe mangoes are washed clean, peeled, and cut into bite-sized cubes. Finally, scoop the sticky rice onto a plate, arrange the mango pieces on top, and drizzle with coconut milk to complete the mango sticky rice dish.
The plate of mango sticky rice has a bright yellow color, looking extremely appetizing. The sticky rice is cooked just right, soft and fragrant, with a perfectly balanced sweetness. Paired with fresh, juicy mango and rich coconut milk, it’s simply delicious and eye-catching!
How to Choose Fresh Ingredients
How to choose good quality mangoes
- Choose fruits with evenly yellow skin, not soft or wrinkled. Prioritize fruits with a firm stem that is slightly indented into the flesh.
- Additionally, good mangoes will have taut skin, few dark spots, not bumpy, and possess a natural fragrance.
- Avoid selecting mangoes that are too soft or have large, widespread dark spots. You should also not choose mangoes that look too appealing, as they may be artificially ripened and therefore not tasty.
How to choose sticky rice that is fragrant and sticky
- Choose sticky rice grains that are large and uniform in size, opaque white, with a shiny exterior and no broken grains.
- Avoid choosing grains that are dusty, have fuzz, or are yellow in color.
- In addition, good sticky rice will have a natural, characteristic fragrance of rice. On the other hand, sticky rice that has been stored for a long time will often lose its scent and will not retain its deliciousness when cooked.
- You can taste the sticky rice; if it has a light sweetness and no strange smell, it is good sticky rice.
Product information
- You can refer to the 5-layer stainless steel pot set with glass lid 24 cm Sunhouse SHG507-24 for cooking the dish. The pot includes 2 products: a steamer and a pot with the same diameter of 24cm.
- The pot is made of beautiful, durable 201 stainless steel with a thickness of 0.571mm, rust-resistant, safe for health, and easy to clean.
- The base has 5 layers, is thick and flat, distributes heat evenly, helping to absorb heat quickly and save cooking time.
- The silicone-coated handle is sturdy, heat-insulating, making it easy to hold and move.
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With just a few simple steps, you can make 2 delicious, creamy, and perfectly Thai-style mango sticky rice! TasteVN wishes you success!
