During a trip to Thailand years ago, I sampled different desserts from hawker stalls on the streets of Bangkok, and one of the desserts that I enjoyed was the sticky rice and mangoes dessert that was served to us on banana leaf wrappers! Oh it was so delicious! I like re-living that experience by going to Thai restaurants and I make sure I order the same sticky rice and mangoes dessert! The thing is - the servings aren't always enough for me (haha!), and they are kind of expensive per serving. So I decided to try and make the dessert at home. I made "Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)" yesterday, and it turned out really good! I was hoping I could use fresh coconut milk, but I ended up using a really good quality canned coconut milk. This dessert may be served at room temperature, but I prefer the rice to be on the warm side, which sort of matches the cold mangoes and cream sauce.
Enjoy!
- Chichay
"Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)"
What You Need: (serves 4-5 people)
2 cups of glutinous rice (or sweet sticky rice)
1 cup of white sugar
A pinch of salt
1 cup coconut milk
2 ripe mangoes
Coconut Cream Sauce*
Toasted sesame seeds (optional)
How To:
- Rinse the rice. Soak it in water for 30 minutes.
- Mix sugar, salt and 1 cup coconut milk and stir until sugar dissolves. Reserve this sauce.
- After 30 minutes, drain some of the water from the rice and leave about 1/4 inch of water remaining on top of rice. Cover the container and microwave this on high for 10 minutes.
- After 10 minutes, pour the reserved sauce over the cooked rice and coat completely. Cover, and microwave for another 2 minutes. Check the rice and make sure it is soft enough.
- Slice mangoes into bite size pieces and serve with the sweet rice and top with the coconut cream sauce* plus sesame seeds (optional). Enjoy!
*The Coconut CREAM SAUCE (topping):
1 cup coconut milk
1 tablespoon sugar
½ teaspoon salt
½ teaspoon cornstarch
- In a bowl, mix sugar and 1 cup coconut milk and stir until sugar dissolves.
- Add salt and cornstarch and stir well.
- Transfer the mixture in a saucepan and cook over low heat and stir constantly until it boils, then immediately turn off heat. Continue to stir for a minute, and let this cool completely before serving.
