Search This Blog

Wednesday, October 10, 2012

Thai Coconut Sticky Rice with Mango

I don't eat Thai food very often but whenever I do, I almost always get Coconut Sticky Rice with Mango for dessert. Sticky rice or sweet glutenous rice is very common in Asian cooking. It is a very versatile ingredient, great for sweet or savory dishes. I found a fairly easy recipe from The Kitchn.com and just customized it to my liking. Instead of steaming I used a rice cooker to cook the sticky rice.

Thai Coconut Sticky Rice with Mango
2-4 servings

Sticky rice 
  • 1 cup sticky rice (a.k.a. glutinous, sweet rice)
  • 1/2 cup water
  • 2 1/2 tbs raw or white sugar, divided
  • 1 14 oz. can coconut milk (unshaken), separate the cream from liquid
  • 1 tsp salt
  • 1/4 tsp corn starch
  • 2 ripe mangos, diced or sliced
Open the unshaken can of coconut milk, you will notice that the cream will be on the top. Spoon the cream part into a small bowl for later use. Depending on the brand you use, you might get more cream than milk (due to fat content varies with each brand).

Soak the 1 cup of sticky rice with enough water to cover for about 1-2 hours. Rinse the soaked rice several times and drain well. Place the sticky rice in the rice cooker and add 1/2 cup of water and 1/2 cup of coconut milk liquid. Press the start button and when the cooker switched from cook to warm, let the rice sit in the cooker for about 5 minutes. 

You will have to make two sauces, one to mix into the rice and one thick sauce to spoon onto the mango and rice. 

Thin sauce for rice: heat up 1 cup of the liquid coconut milk with two tbs of sugar, 3/4 tsp salt until the sugar dissolves. Mix the cooked sticky rice into the thin sauce and let the rice sit in the pot for about 15-20 minutes or until the rice absorbs all the liquid.

Thick topping sauce: in a small sauce pan, heat up 1/8 tsp salt, 1/2 tbs sugar and 1/2 cup coconut cream.  In a separate bowl, whisk together a few teaspoons of water and the cornstarch. Whisk this cornstarch slurry into the coconut cream mixture and cook over low heat for about 3 minutes. 

To serve, spoon 1/3 cup of coconut sticky rice onto a plate and arrange mango on top of the rice. Spoon couple tsps of the thick topping sauce on top of the mango and rice. 



Separating cream from milk

1/2 water, 1/2 coconut milk

Ready to cook! 

Cooked sticky rice with thin sauce.

Let it sit for 15 minutes. 

It's nice and thick! 

Put as much or as little mango on top of the rice. 

No comments:

Post a Comment