Mango Sticky Rice

Sweet, sticky rice is a tasty delicacy that is popular in many Southeast Asian countries. In Thailand, Mango Sticky Rice is among one of the most popular desserts that fuses the sweetness of fresh mango, the saltiness of the glutinous rise, and the creamy richness of coconut cream.

With mangos being in season during the months of summer, this dessert was a seasonal delicacy enjoyed mainly in tropical climates, such as Southeast Asia. However, thanks to modern advancements in farming and food supply chains, this tropical fruit can be found pretty much all year round to eat with your sticky rice! If you don’t have any mangos, then man, go get some (just kidding, you can eat the sticky rice alone, or pair with other fruits such as lychee, longan, strawberries, and/or kiwis). This recipe is really easy to make, and adding vibrant fruits make it “Instagrammably” pleasing to look at!

So what are you waiting for? Go grab some rice, fruits, and impress your boyfriend, lady-friend, or even just yourself with this super easy but rewarding dessert! This recipe was adapted from Hot Thai Kitchen. Thanks a bunch!

Ingredients (to make about 4 servings)
-2 cups glutinous rice
-3/4ths can of 14 fl oz coconut cream (I use Savoy brand)
-2 tsp of table salt
-1 cup of sugar
-2 mangos, sliced thinly (1/2 a mango per serving)
Optional: 1-2 drops food coloring of your choice (I chose 1 drop of red and 1 drop of blue to make a slightly purple color [woah, science!])

Useful Equipment
-Steamer
-Cheese cloth

Procedure
1) Rinse the glutinous rice several times and gently clean to remove the excess starch from the water. Rinse about 4-5x, or until the water appears clearer
2) Soak the rice under water for at least 4 hours or overnight
3) Drain the rice from the water through a strainer, removing as much of the water as possible
4) Place the rice into a cheese cloth
5) Heat water in the steamer until the water begins boiling and steam is coming off
6) Add rice wrapped in cheese cloth into the steamer and steam for 20 minutes
–!Important: complete steps 7-8 before the rice completes steaming, you will need to add the coconut cream mixture to the rice as soon as it’s done steaming!–
7) While rice is steaming, add the coconut cream, table salt, and sugar into a sauce pan.
8) Heat the pan on medium-high and stir until all the sugar and salt has dissolved into the coconut cream.
a) If using food coloring, add the food coloring to this coconut cream and mix
9) When rice is done steaming, quickly transfer from cheese cloth to a mixing bowl and add the coconut cream mixture into the rice. Gently mix the rice and coconut cream until evenly mixed

Adding colored coconut cream to rice immediately after steaming

10) Allow rice to rest for 20 minutes. After 20 minutes, mix the rice around once more
11) Slice up mangos thinly and decorate as desired. Add salted coconut

Observations/Tips
-When loading your cheesecloth and rice into the steamer, be sure not to cover all the holes. You need to have some holes exposed in order to effectively steam your rice
-Don’t over-steam your rice, or you’ll come out with a non-sticky, liquid goop
-It is critical to add your coconut cream to your rice right after the steaming process is complete
-Be diligent and wash the extra starch off your rice. While you want your rice to be sticky, you don’t want excess starch to completely bind your rice and make a mushy, gooey texture.

References
Hot Thai Kitchen’s Mango Rice

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