Mango Sticky Rice is a popular Thai dessert that combines the sweetness of ripe mangoes with sticky rice cooked in coconut milk. It's a delightful and refreshing treat enjoyed by locals and tourists alike. Here's a brief overview of how it's made:
Ingredients:
- 2 cups sticky rice (also known as glutinous rice or sweet rice)
- 2 ripe mangoes
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- Sesame seeds (optional, for garnish)
Instructions:
- Wash the sticky rice thoroughly under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight.
- After soaking, drain the rice and transfer it to a steamer lined with cheesecloth or a bamboo steamer basket. Steam the rice over high heat for about 25-30 minutes or until it becomes soft and sticky.
- While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring constantly until the sugar dissolves. Remove from heat and set it aside.
- Once the rice is cooked, transfer it to a large bowl. Pour half of the prepared coconut sauce over the rice and mix gently until the rice is well coated. Allow the rice to absorb the coconut sauce for about 15 minutes.
- While the rice is resting, peel the mangoes and slice them into thin strips or bite-sized pieces.
- To serve, place a portion of the sticky rice on a plate or a bowl. Arrange the sliced mangoes alongside or on top of the rice. Drizzle some of the remaining coconut sauce over the mangoes and rice. Optionally, sprinkle some sesame seeds on top for added flavor and presentation.
Enjoy the Mango Sticky Rice while it's still warm or at room temperature. The combination of the sweet mangoes, sticky rice, and creamy coconut sauce creates a delightful blend of flavors and textures.
Mango Sticky Rice is often served as a dessert but can also be enjoyed as a snack or even breakfast in Thailand. It's especially popular during the mango season, typically from April to June, when ripe and juicy mangoes are abundant.