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Possibly one of the best known and best loved Thai desserts – mango served with sweet sticky rice is super tasty and surprisingly simple to make. Very few ingredients are required, and you should be able to whip this recipe up no matter where you are in the world. The most important thing is to use a sweet, soft ripened mango. We simply purchased our mangoes in an ordinary supermarket and left them wrapped up in paper for a few days to allow them to ripen until they were just right. You will be able to find glutinous rice an coconut milk easily, and the panda leaf is totally optional, but is a great way to add a little extra aroma and flavour.
The sticky rice is mixed with a sweet coconut cream and sugar mixture, and topped with sliced ripened mango. We also topped off the dessert with some dried peeled mung beans for extra crunchiness, and drizzled a little coconut cream over the mango and rice for extra taste and presentation. Give the recipe a try, and if you do, save some for me!
Ingredients
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- 200g glutinous rice
- 90g coconut cream (scoop from the top of a can of coconut milk
)
- 1 pandan leaf
(optional)
) (optional) Special Cooking Equipment Used
Cooking instructions
Step 1: Pour some water into a cup of 200g glutinous rice, and wash the rice. Drain the water, and place the rice into a dish.
Step 2: Pour some hot water into the dish so that the dish is filled enough to cover all of the rice. Leave the rice to soak for 10 minutes.
Step 3: While the rice is soaking, peel a ripe mango, and then slice each side into 4 strips. You will need to remove the core of the mango as this is not edible.
Step 4: Once the rice has been soaking for 10 minutes, place the dish in a steamer and steam for 20 minutes, until all of the rice grains are cooked and look clear. (i.e no crunchy hard grains)
Step 5: Add 110g of sugar, 90g of coconut cream and 1/8 teaspoon of salt to a saucepan, and heat and stir on a medium heat until the sugar has dissolved in the coconut cream.
Step 6: Now cut up the pandan leaf and add to the sauce. Stir and heat for a couple of minutes to release the aroma and flavour of the pandan, and then add the steamed glutinous rice ( sticky rice) that we prepared earlier. Lower the heat and mix the rice in with the sauce thoroughly. Continue heating and stirring for about 2 to 3 minutes, then let the sticky rice cool until it is only slightly warm.
Step 7: Once the sticky rice has cooled, remove the pandan leaf and serve with the mango we prepared earlier. For extra flavour drizzle some coconut cream over the mango and sticky rice.
We hoped you enjoyed this classic Thai dessert recipe, give it a try and let us know what you think! What is your favourite Thai dessert? Let us know in the comments below!
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