Who loves Thai’s style sticky rice and mango? You would see me waving my hands frantically, as others who love sweet stuff. For many, sticky rice is a little bit too sweet, but for the sweet tooth, it is something delicious, worth traveling hundreds of miles. When my parents went to Bangkok for a short holiday, she brought home a box of sticky rice and mango. Seriously, she did. I was very surprised that she actually put the box in her hand carry and flew for 4 hours to bring that home to me because I so love them.
I made sticky rice and mango this morning, and it was creamy and sweet, slightly nutty with the addition of sesame seeds. Not really the same as the ones in Bangkok or any other Thai cities, but for a Thursday morning snack, it was such a treat and I had so much fun making it. They plated up really well too with Royal Selangor’s pewter moulds.
That morning, mother and I sat on our dining table enjoying the two cones of sticky rice and we talked about our neighbours. Yeah, we did. It is the best snack for our mother and daughter gossip sessions.
Ingredients for the sauce are coconut milk, sugar and salt.
Combine all three ingredients in a small saucepan and bring them to a boil over medium heat. Turn off heat and let cool.
This is sticky rice that has been soaked overnight and drained.
Steam the rice over boiling water in a steamer for about 45 minutes, turning the rice a couple of times during cooking time with a wooden spatula. Make sure the water doesn’t dry out. If it dries out, add more hot water.
When the sticky rice is cooked, transfer to a big bowl and pour coconut milk syrup on the rice, reserving a bit of syrup for serving.
Quickly mix the coconut milk with the rice, turning and mixing. Cover the bowl tightly with a big plate and leave on room temperature for an hour. At the end of the hour, the sticky rice will absorb all the extra liquid nicely and it will give the rice that nice shine to it.
Serve with mango slices and sprinkle toasted sesame seeds on sticky rice. Easy, pretty and delicious. So bring a little bit of Thailand to your home.
Thai Sticky Rice and Mango
1 mango, peeled and sliced
300 g sticky rice, soaked overnight
250 ml coconut milk
100 g sugar
1/4 tsp salt
2 tbsp sesame seeds, toasted
To prepare the sauce, combine coconut milk, salt and sugar in a small saucepan and bring them to a full boil.
Keep the coconut milk syrup boiling for a couple of seconds and turn off the heat. Set aside to cool down.
Prepare a steamer and fill up the bottom part with water. The water should not touch the bottom of steamer. The rice has to be above water at all times.
Steam sticky rice over high heat for about 45 minutes, turning the rice twice to get even cooking.
Once cooked, transfer sticky rice immediately to a big mixing bowl.
Pour 2/3 coconut milk syrup onto the rice and mix them evenly with a wooden spatula.
Cover the bowl and let stand on room temperature for an hour.
Serve with sliced mango and the rest of coconut milk syrup.