Post originally published on June 6, 2013.
Updated with new photos.
I just came back from Vietnam a few days ago, on a fish sauce immersion trip with Red Boat Fish Sauce, which produces the best fish sauce in the market now.
I had so much great foods in Vietnam and the journey was truly amazing…stay tuned for my complete report soon, here on Rasa Malaysia.
Anyway, the fertile land in Vietnam produces some of the best, juiciest, and sweetest tropical fruits.
I had a variety of fruits there, including ripe, succulent, beautiful mangoes.
Sticky rice is also widely available in the markets there, or sold by many street food vendors.
The toppings could be lentils, beans, or fruits such as mangoes.
Mango sticky rice is a popular dish in the Indochina region (or in French “Indochine“) of Southeast Asia, in countries such as Thailand, Laos, Cambodia, and Vietnam.
It’s precisely a dessert dish where sticky rice is cooked by steaming, and sweetened with coconut milk and sugar.
The sticky rice is then served with freshly cut mango cubes. It’s such a great delight!
In Malaysia, we eat a similar dish but our fruit of choice is none other than the king of fruit durian.
The key to a very good mango sticky rice is the sticky rice.
Make sure that the sticky rice is perfectly cooked so it’s soft yet retain a good bite, and not mushy (you don’t want to eat sticky rice porridge).
The coconut milk and sugar should be in the perfect ratio so it’s not overly sweet and overwhelm the sweetness of the fruit, in this case, the mangoes.
There are lots of mangoes in the market now, so try out this mango sticky rice recipe and enjoy!
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Mango Sticky Rice Recipe
Mango sticky rice – a popular sweet sticky rice with coconut milk and fresh mangoes. Make your favorite Southeast Asian dessert at home.
- 1 cup glutinous rice (200 g/ 7 oz.)
- 2-3 Pandan leaves screwpine leaves, cut into 2-inch length
- 2-3 Asian mangoes cut into small cubes
- 1 cup coconut milk (250ml)
- 1/2 teaspoon salt
- 1/4 cup sugar (55g/2oz)
- 1 tablespoon toasted sesame seeds optional
- Banana leaf for steaming
Soak the glutinous rice for at least 8 hours or overnight.
Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.
While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.
When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.
Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.
You can use a muslin/cheese cloth to steam the glutinous if you do not have a banana leaf. Pandan leaves are usually found in the frozen section of Asian grocery stores. You can omit the Pandan leaves if you don't have them readily available. This is used to give the sticky rice an extra fragrant.
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