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Mango Sticky Rice Recipe
How To Make The Thai Mango With Sticky Rice Dish
Thai Dessert, Mango With Sticky Rice
Few visitors to Thailand would have not tasted this mouth watering mango dessert.
One of the reasons for the popularity of the mango sticky rice dish is that,
few of us can resist the delicious flavour and taste of ripe mangoes. If you have
ever eaten the mango with sticky rice dessert, the dish looks quite easy and simple
to make. But the fact is that not many people know what exactly sticky rice is,
and vey few would know how to cook sticky rice. Sticky rice is an important
ingredient in the mango sticky rice recipe. We will therefore explain the process
for cooking sticky rice within this recipe. Another ingredient that adds to the
flavour of the mango sticky rice dish, is coconut milk. This recipe uses coconut
milk and coconut cream so read the details carefully.
Ingredients
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Uncooked Sticky (Glutinous) White Rice.
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120 grams / 4 ounces / 2/3 cup
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Coconut Milk
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125 ml / 4 ounces / half cup
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Coconut Cream (Thicker than coconut milk)
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45 ml / 2 ounces / quarter cup
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Palm Sugar or White Sugar (granulated)
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3 Tablespoons
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Salt To Taste
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Just 1 pinch
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Ripe Mangoes
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2
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Procedure
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Cooking the sticky rice:
The sticky rice for your mango rice dish needs to be soaked for an entire
night, so take this into consideration when you plan to make your mango
sticky rice dish. Also, remember that sticky rice is NOT ordinary rice
cooked with a lot of water. Check with the grocery or department store and
make sure that, the rice you buy is clearly labelled sticky or glutinous rice.
Step I Rinse the sticky rice in plenty of clean running water. If you
cannot arrange for running water, rinse it in several water changes. You will
know that the rinsing process is complete when, the water starts running
clean. Now, pour fresh water into a bowl and put the washed sticky rice
into it. The rice will need to soak for a whole night (around 12 hours),
before you can use it in the second step. Step II Drain the water
from the rice that was soaked overnight. You will now need a metal or basket
type steamer. The metal steamer would have one container where water would be
allowed to boil, and another container on top where the rice is to be placed.
The container where the rice is to be placed will normally have holes in it.
This container could also take the shape of a woven basket. Line the top
container (metal or basket) with a thin muslin cloth (cheesecloth would also
be fine). Spread the drained sticky rice on this cloth, let the layer of rice
be as evenly spread as possible. You will now need to cover the container
where the rice was just spread. Place this container over the lower container
which would have water that will be boiled. Start heating the water,
the steam generated as the water boils rises up and passes through the muslin
cloth into the above container. This is what cooks the sticky rice in the
above container. The cooking time would be around 20 to 25 minutes.
You can check whether the rice is soft and cooked, turn off the heat
when it is cooked.
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Working With The Coconut Milk:
Remember that our mango sticky rice recipe had, coconut milk and coconut cream
in the ingredients list. We are now going to work with the coconut milk, the
coconut cream is used in the final stage of making the mango sticky rice dessert.
Take a pan and pour the coconut milk into it, add the sugar and pinch of salt
to the pan. Turn on the heat under the pan and keep stirring the contents,
this will ensure that the sugar is completely dissolved in the coconut milk.
Once dissolved, stop stirring and allow the coconut milk to start boiling.
You will need to take the pan off the heat the moment the coconut milk starts
boiling. Now, leave the boiled coconut milk to cool down.
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Adding The Coconut Milk To The Rice: You now have the cooked
rice and the coconut milk that was just boiled. Your mango sticky rice
dish is now almost complete. Take a bowl and move the cooked sticky rice
into it. Make sure that the coconut milk that we just boiled has cooled down.
Slowly pour this coconut milk over the rice (in the bowl), keep stirring
the rice as the coconut milk is poured. The amount of coconut milk used should
just about wet the rice completely. We are not looking for a watery porridge
type of consistency. Once this is done, leave the rice and coconut milk mixture
to stand for 15-20 minutes. The rice will now appear to have a shiny gloss,
but will not be wet to the fingers when touched. Ideally the bowl should not
have any coconut milk visible separately from the rice. Some practice is required
in getting the right consistency. A slight mistake will however not ruin your
mango sticky rice. You will improve your skills on this step after making the
mango rice dessert a couple of times.
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Preparing The Mangoes: Having completed the preparation of the
rice for your Thai mango sticky rice recipe, we will now start to work on
the ripe mangoes. Take the skin off the mangoes, you will also need to
take off the large seed from the center of the mango. Cut the mango into
long slices, this is the conventional way to cut the mangoes to be
eaten with sticky rice. Many Thais eat their mango sticky rice dessert
using their fingers, not with spoons and forks. However, we have seen
many first time visitors to the country, preferring to use spoons and forks
when eating this dish. If you would like to use a spoon and fork to eat this
Thai dessert, you might want to cut the ripe mangoes into smaller pieces.
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Arranging The Rice And Mangoes: The proportions of ingredients used in
our Thai mango sticky rice recipe, are meant to serve 4 to 5 people. Lay out
the plates on a table, use a large spoon and separate the sticky rice on to
these plates. Arrange the rice on half the plate, on the other half place a
few pieces of the sliced mango pieces. Remember that we have still not used
the coconut cream in the sticky rice mango recipe. Use a spoon and spread
a little coconut cream on each of the plate contents. Your delicious
mango sticky rice recipe is now complete, the taste and flavour will surely
impress everyone around you.
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A close up image of the mango with sticky rice dish, you will notice the shine
on the sticy rice. This is before the coconut cream is spread over the rice.
The rice would have this shine, but would be quite dry when touched.
The Thais normally eat their mango sticky rice dish with, an additional
serving of sweetened coconut milk, to this is added a very small pinch of salt.
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The mango sticky rice recipe uses both, coconut milk and coconut cream. If you
would like to know what is the difference between coconut milk and coconut cream or,
how to make coconut milk or cream,
click here
for complete details.
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The mango with sticky rice dish is just one of the many delicious Thai desserts.
We have started compiling a section with the finest Thai desserts and invite you
to look at this selection. You can
click here
to check out all the recipes.
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Additional Tips
More than a dessert: Eating sticky rice with mango is considered to be
eating a dessert in Thailand. However, looking at the wholesome ingredients in
the sticky rice with mango recipe, you will agree that this is more than just
a dessert. If you plan to have this popular Thai dessert with a meal, make sure that
you have a light meal before going for the mango sticky rice dish.
An interesting suggestion would be, to have a plate of
Thai papaya salad
and then feast on this tempting mango dessert.
Another similar recipe: There is another recipe which is very similar to the Thai
mango sticky rice dish. The only difference is that, the mango is replaced with
ripe durian. So if you rare looking for the durian sticky rice recipe, follow the
steps mentioned above and replace the ripe mangoes with ripe durian. You should know
that durian has a very strong and heavy smell. Many hotels and other places in Thailand
do not allow durian to be carried into the room. If you are making a Thai dessert for
guests or friends, you will be safer with the mango sticky rice recipe. Many people do
not like the smell and flavour of durian, it does ofcourse have millions of fans too.
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