Homemade mango sticky rice
Glutinous rice with coconut cream and ripe mango
The classic Thai dessert: glutinous rice soaked overnight, steamed, soaked in sweetened coconut cream, served warm with mango and toasted sesame.
Ingredients
- Thai glutinous rice: 250 g
- Coconut cream: 400 ml
- Sugar: 90 g
- Salt: 1/2 tsp
- Rice starch: 1 tbsp
- Cold water: 2 tbsp
- Ripe mangoes: 2
- Toasted sesame seeds
Method
- Soaking Soak the rice for several hours, ideally overnight. Everyone skips this step and it is the one that matters most.
- Steaming Steam it 25 to 30 min in a clean cloth, never boil it.
- Coconut cream Warm the coconut cream with sugar and salt without boiling, or it splits.
- Pour half (200 ml) over the hot rice, stir, cover 15 to 20 min until absorbed.
- Sauce Whisk the starch and cold water into the other half, cook 2 min until thickened.
- Plating Slice the mango, plate, spoon over the cream, finish with sesame.
Chef's tips
- Always dissolve the starch in cold water first, otherwise lumps are guaranteed.
- Use a ripe mango, it should give under your thumb.
- Sticky rice cannot be swapped for regular or basmati rice.
- Serve warm, never straight from the fridge.