Thai mango sticky rice is a very fashionable dessert from Thailand. With simply few elements like rice, coconut milk and mango put collectively, it is a should strive when Mangoes are in season. Let’s have a look at easy methods to make this pleasant dessert with step-by-step footage and full video.
Greatest when Thai honey mangoes are in season throughout summer time once you get juicy sweetest mangoes.
Try my different standard Thai recipes Inexperienced mango salad and Vegan pink curry on this web site.
Soar to:
I had Thai mango sticky rice after we went to Bangkok,as soon as in a restaurant and as soon as at airport. Each have been good,although I had completely different concept concerning the dish pondering nothing particular about it. However I used to be improper,it was distinctive and attractive in it is personal method. I wished to strive myself for a very long time however the course of simply appeared too lengthy to me which dreaded me to try.
Lastly after 2 weeks of creating up my thoughts,I made this and considered sharing the recipe too right here in my weblog to interrupt my silence. Summer season is at it is peak right here in Singapore and so do are the Thai honey mangoes. Tremendous juicy and sweetest accessible at Fairprice and I assumed earlier than they disappear,I ought to atleast submit this yr.
I tailored the recipe from here,you could find extra data and exquisite variations in her submit.
Components
Not many elements wanted for making Thai Mango Sticky Rice,however simply make sure that to get the suitable ones.
- Sticky rice(Glutinous rice) –That is the only option and should for making this candy snack. It has a singular chewy texture and sticky nature,which works nicely on this recipe. I used Golden Pineapple model we get right here in Singapore.
- Thailand honey mango–Ripe,juice,recent seasonal Thai mangoes most well-liked. That is the primary element other than rice,so make sure that to get the suitable one.
- Coconut milk–I take advantage of natural coconut milk in carton. Utilizing thick,wealthy coconut milk is ideal for this recipe.
- Sugar–The dessert seems to be white,so I favor to make use of white sugar.
- Salt–Although it is a dessert,salt is a crucial ingredient to keep away from flat style.
- Moong dal–Cut up,inexperienced mung bean with out pores and skin –provides a crispy texture to the dish,used for garnish.
See recipe card under for precise portions.
Directions
Let’s have a look at easy methods to make this excellent dish. Some pre-soaking wanted to arrange,so make word of it and plan accordingly. You’ll be able to ideate the recipe into completely different elements –Soaking,steaming rice,making two sorts of coconut sauce,roasting the mung bean and at last placing all the pieces collectively!
Soaking
- Step 1:Firstly,wash the rice nicely 3-4 occasions till water drained runs clear. Then soak it minimal 4 hours or in a single day.
- Step 2:In one other small bowl,wash and soak mung bean too.
Steaming rice
- Step 1:As soon as soaking time is over,drain water fully utilizing a steel strainer.
- Step 2:Take a clear cotton material and unfold the rice over it. Deliver collectively the 4 ends in order that the rice is roofed.
Get a steamer prepared with plenty of water sufficient to steam for 20 minutes and let the water involves a rolling boil.
- Step 3:Place the rice lined in material over a steamer plate.
- Step 4:Steam for 20 minutes. As soon as carried out,switch to a mixing bowl.
The rice needs to be chewy in texture and never mushy. It might look a bit dry when. you are taking out,however when you combine with the coconut milk candy syrup,you may see it swells up nicely and involves the suitable texture,style.
Put together coconut milk sauce
Do that if you find yourself steaming the rice.
- Step 1:To start with,take ⅔ cup of coconut milk,sugar,salt in a saucepan.
- Step 2:Warmth moreover till it begins to boil nicely. Due to sugar,it would look extra like a syrup. Preserve apart.
- Step 3:Then for the creamy salt sauce,warmth coconut milk,salt in a saucepan.
- Step 4:Then dissolve a teaspoon of rice flour in little water and add to the coconut milk.
- Step 5:After that,begin heating and blend nicely. As soon as it begins to boil,it would subsequently flip thick and creamy. Preserve apart till use.
Make crispy Mung bean
- Step 1:Boil water and add the soaked mung bean (moong dal) to it.
- Step 2:Simply boil for two minutes and drain from water.
- Step 3:Warmth a pan and dry roast this nicely in medium warmth (could take 3-4 minutes).
- Step 4:As soon as golden and crisp,take away from pan and preserve apart.
Mixing
- Step 1:As soon as the rice is cooked,warmth the candy coconut sauce (syrup) once more till it begins to boil. Don’t skip this step because it is not going to get absorbed correctly if each are scorching.
- Step 2:Then add the cooked rice to it and blend nicely. It is going to look watery or too unfastened,however ultimately it would take in all,so no want to fret.
- Step 3:Preserve apart for 20 minutes. In between combine once more for even absorption.
- Step 4:As soon as carried out,combine nicely to keep away from any lumps. However the rice by itself can be sticky (not mushy). Now our rice is able to serve.
Slice mango
- Step 1:Firstly peel the pores and skin of the mango gently utilizing a big,sharp peeler (with ridges higher). You may also slice the pores and skin off with pores and skin if you’re good at it.
- Step 2:Then,slice on each side of the seed (stone). The range I take advantage of have skinny seed,so I received slice of mango.
- Step 3:After that,slice diagonally as proven within the picture. Put aside till serving.
Serving
- Step 1:Take a plate and first place rice in a single facet. Place the sliced mango on the facet subsequent to the rice.
- Step 2:Pour the creamy salted coconut sauce over the rice in addition to mango.
- Step 3:Lastly,sprinkle some crispy roasted mung bean over it and luxuriate in!
You’ll be able to serve two or three parts of this rice,here is how mine appeared like! Mine was from Fairprice,it was the sweetest and juiciest!
Substitutions &Variations
- Sticky rice–You’ll be able to strive sushi rice or common rice,although I might extremely suggest sticky rice. Jasmine rice can be method too completely different in style,so it is a no.
- Moong dal/ bean–use toasted black sesame seeds.
- Sugar–White sugar may be change together with your favourite sweetener,although accordingly,the style,color will change. If you happen to really feel ½ cup sugar is simply too candy for you,strive from ¼ cup sugar. We’re candy toothed,so this was good for us.
You’ll be able to add few butterfly pea flowers when making coconut syrup (candy coconut milk) and make a gorgeous coloured rice.
Storage
Since we’re coping with coconut milk,at room temperature,devour inside 2-3 hours. If refrigerated instantly,devour inside a day.
The crispy moong dal may be saved for per week.
High tip
- Soaking the rice is a should for the glutinous look,chewy texture,but a non-mushy rice.
- I attempted in strain cooker technique too (examine under) however I’ll solely observe the steaming technique for one of the best texture and style!
- Don’t use coconut cream for this recipe,use coconut milk. Select good high quality natural ones with none preservatives.
- If you don’t soak and boil the mung bean,it will likely be onerous to chunk. Provided that you observe the step,it will likely be crisp and straightforward to eat.
FAQ
Sticky rice or glutinous rice is greatest for absorbing the coconut milk,sweetness nicely,it’s best to make use of glutinous rice or sticky rice with out altering the genuine channel.
If Thai honey mango will not be accessible,what number of mango can we use?
You should use any mango that’s candy but agency.
Can I prepare dinner in different strategies with out soaking?
I attempted and didn’t carry the identical texture of steamed rice for this dessert that’s required. Used Instantaneous pot to prepare dinner the sticky rice,nevertheless it misplaced the chewiness and the gorgeous translucent look.
So I extremely suggest to steaming technique. You probably have efficiently tried in different methods,please let me know in feedback how you probably did.
Recipe card
Recipe card
Thai Mango Sticky Rice Recipe
Thai mango sticky rice is a very fashionable dessert from Thailand. With simply few elements like rice,coconut milk and mango put collectively,it is a should strive when Mangoes are in season.
Equipments (Amazon Affiliate hyperlinks)
Cup measurements
Components
- 1cupSticky riceGlutinous rice
- 2Thai Honey MangoRipe candy mango
- 1tablespoonMung beanMoong dal
Candy coconut syrup
- ⅔cupCoconut milknatural carton
- ½cupSugar
- ½teaspoonSalt
Coconut sauce
- ½cupCoconut milk
- ½teaspoonSalt
- 1teaspoonRice flour
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Directions
Soaking
Step 1:Firstly,wash the rice nicely 3-4 occasions till water drained runs clear. Then soak it minimal 4 hours or in a single day.
Step 2:In one other small bowl,wash and soak mung bean too.
Steaming rice
Step 1:As soon as soaking time is over,drain water fully utilizing a steel strainer.
Step 2:Take a clear cotton material and unfold the rice over it. Deliver collectively the 4 ends in order that the rice is roofed.
Get a steamer prepared with plenty of water sufficient to steam for 20 minutes and let the water involves a rolling boil.
Step 3:Place the rice lined in material over a steamer plate.
Step 4:Steam for 20 minutes.
Put together coconut milk sauce
Step 1:To start with,take ⅔ cup of coconut milk,sugar,salt in a saucepan.
Step 2:Warmth moreover till it begins to boil nicely. Due to sugar,it would look extra like a syrup. Preserve apart.
Step 3:Then for the creamy salt sauce,warmth coconut milk,salt in a saucepan.
Step 4:Then dissolve a teaspoon of rice flour in little water and add to the coconut milk.
Step 5:After that,begin heating and blend nicely. As soon as it begins to boil,it would subsequently flip thick and creamy.
Step 6:Preserve apart till use.
Mixing
Step 1:As soon as the rice is cooked,warmth the candy coconut sauce (syrup) once more till it begins to boil. Don't skip this step because it is not going to get absorbed correctly if each are scorching.
-
Step 2: Then add the cooked rice to it and blend nicely. It is going to look watery or too unfastened, however ultimately it would take in all, so no want to fret.
-
Step 3: Preserve apart for 20 minutes. In between combine once more for even absorption.
-
Step 4: As soon as carried out, combine nicely to keep away from any lumps. However the rice by itself can be sticky (not mushy). Now our rice is able to serve.
Make crispy Mung bean
-
Step 1: Boil water and add the soaked mung bean (moong dal) to it.
-
Step 2: Simply boil for two minutes and drain from water.
-
Step 3: Warmth a pan and dry roast this nicely in medium warmth (could take 3-4 minutes).
-
Step 4: As soon as golden and crisp, take away from pan and preserve apart.
Slice mango
-
Step 1: Firstly peel the pores and skin of the mango gently utilizing a big, sharp peeler (with ridges higher). You may also slice the pores and skin off with pores and skin if you're good at it.
Step 2:Then,slice on each side of the seed (stone). The range I take advantage of have skinny seed,so I received slice of mango.
Step 3:After that,slice diagonally as proven within the picture.
Step 4:Put aside till serving.
Serving
Step 1:Take a plate and first place rice in a single facet.
Step 2:Place the sliced mango on the facet subsequent to the rice.
Step 3:Pour the creamy salted coconut sauce over the rice in addition to mango.
Step 4:Lastly,sprinkle some crispy roasted mung bean over it and luxuriate in!
Video
Notes
- Soaking the rice is a should for the glutinous look,chewy texture,but a non-mushy rice.
