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Wednesday, May 29, 2013

Mango Sticky Rice Dessert

In my last post, I've mentioned that my family and I soooo love mangoes. I guess now you'll  believe that what I said is true...'coz I'm posting another mango recipe again! But truth be told, this classic Thai dessert that I am sharing with you today is one mango treat that  only yours truly enjoy eating. The first time we tried this at a Thai restaurant, I fell in love with it. Unexpectedly, the hubs and my daughters didn't. They just took a small bite and ate banana roll with ice cream instead.

This is the third time I made Mango Sticky Rice at home. The first two times, they ate the mango toppings but left the sticky rice so I ended up throwing most of it. The day after last Mother's Day, I was craving for it badly...and even though all I had that time were three small ripe mangoes, I decided to make it just so I could satisfy my cravings. I didn't want this lovely dessert to go to waste so after enjoying a serving, I decided to give the rest to a friend who loves Mango Sticky Rice as much as I do. As expected, Ryan and the girls didn't mind. :) 
For the mango lovers out there, try this! It's really good and very simple to prepare. Ryan and the girls said they agree with me that it's yummy...they just don't like eating mango and sticky rice together. :) As for me, I must say I soooo love this combo. :) 

Serves 6-8
  • 2 cups glutinous/sweet rice
  • 2 cups water
  • 3 cups coconut milk
  • ½ cup granulated sugar or more depending on how sweet you want it
  • ¼ tsp salt
  • 3 large ripe Ataulfo mangoes (chilled whole in refrigerator) or more, depending on your love for mangoes 
  • 1 Tbsp lightly toasted sesame seeds, I used black and brown
  • mint leaves for garnish (optional)
1. Wash glutinous rice three times then soak in water for at least 1 hour. Drain. Transfer to a pot or rice cooker. Add water and cook the same way you cook regular rice. Once cooked, transfer to a bowl and allow to cool down.
2. Mix coconut milk, sugar and salt in a saucepan over medium heat. Bring to a slow simmer while stirring constantly. When sugar and salt are dissolved, adjust heat to low and continue cooking with constant stirring for about 15 minutes. Remove from heat. Reserve about 1 cup and refrigerate until cool and slightly thickened. Add the cooked rice into the remaining coconut milk in the saucepan. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut milk is absorbed.
3. Just before serving, peel mangoes and then slice into desired thickness. To serve, you can either do single servings by using ice cream scoop to put rice on individual dessert plates, or you can put all the rice in a baking dish or serving plate. Either way, just drizzle reserved coconut milk sauce over the rice and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with mint if desired.
NOTE: This can be kept, covered at room temperature for 6 to 8 hours. Do not refrigerate or the rice will harden.
If you want a thicker sauce, you can dissolve about 1 tsp rice flour or cornstarch into the reserved coconut milk sauce and then cook it over low heat for a few minutes until it thickens.