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Explore the unique and captivating way of preparing Thai Mango Sticky Rice with PasGo's exclusive guide. It's an easy process, and everyone at home is sure to be delighted. Check it out now!
While sticky rice has been a familiar dish in Vietnam, most traditional versions here are enjoyed with meat, sausage, eggs, or peanuts. However, Thai Mango Sticky Rice stands out by incorporating fruits into the mix. If you're curious, give it a try – you might just fall in love with it.
Ingredients for Thai Mango Sticky Rice:
- Premium glutinous rice: 250 grams
- Creamy coconut milk: 400 milliliters
- Ripe fragrant mangoes: 2-3 fruits
- White sugar: 120 grams
- Cornstarch: 1 teaspoon
- Toasted sesame seeds: 1 teaspoon
- Salt: 1 teaspoon
Instructions for Thai Mango Sticky Rice:
Step 1: Soak Rice and Prepare the Cooking Pot
- Begin by soaking the glutinous rice in clean water overnight to ensure it becomes soft, enhancing the overall flavor when cooking. Then, rinse the rice thoroughly and let it drain.
- Place the cooking pot on high heat, allowing the water to boil before adding the soaked rice.
- It's advisable to line the pot with a large cloth made of curtain fabric before adding the rice. This prevents the rice from seeping through the bottom of the pot, making it easier to remove once cooked.
- In the first step, steam the glutinous rice for about 10 minutes until the grains are slightly firm. Then, transfer it to a bowl and mix thoroughly with 150 ml of coconut milk and 80 grams of sugar. The rice, after blending with coconut milk and sugar, will be quite moist.
- Next, place the rice in a steaming pot, cover it, and continue steaming until it's fully cooked (approximately 20 minutes). However, occasionally open the pot lid and use chopsticks to stir the rice evenly for uniform cooking and to let it dry a bit.
Step 2: Prepare Coconut Milk Sauce
- For the remaining 250 ml of coconut milk, pour it into a small saucepan along with 50 grams of sugar and 1 teaspoon of salt. Place it on low heat, stirring well until the sugar completely dissolves.
- Mix cornstarch with a little water and pour it slowly into the coconut milk pot to create thickness. Stir gently until the coconut milk simmers lightly, the sugar dissolves, and the cornstarch is cooked.
Step 3: Presentation and Enjoyment
- Peel and slice the ripe mango, cutting it into small, bite-sized pieces while maintaining the half-mango shape on both sides.
- Present the Thai-style Mango Sticky Rice: Spread the rice thinly on a plate, then drizzle coconut milk over it, sprinkle some toasted sesame seeds, and serve with the ripe mango on the side.
Indulge in the full and delightful flavors of Thai-style Mango Sticky Rice while it's still warm. The soft texture of glutinous rice, the sweet aroma of ripe mango blending with the richness of coconut milk, creates an irresistibly delicious experience for everyone.
If you've been to Thailand, you've surely come across the enticing aroma of Mango Sticky Rice sold everywhere. If you haven't had the chance to try it, worry not! In Hanoi, you can savor the authentic Thai-style Mango Sticky Rice at ThaiExpress Times City – part of the world's largest modern Thai restaurant chain. Rest assured, here you'll explore hundreds of authentic, exquisite, and tempting Thai dishes.
Tom Yum Soup – tangy, spicy, and uniquely Thai.
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Vuong Hoai curated – PasGo.vn
