Mango Sticky Rice
Mango Sticky Rice is sweetened sticky rice with fresh mangoes. This dessert is very popular in Thailand and Southeast Asia. It's so easy to make at home!
Servings: 4 people
Ingredients
- 1 cup glutinous rice sticky rice
- 2-3 pandan leaves screwpine leaves, cut into 2-inch (5cm) length
- 2-3 fresh ripe mangoes peeled and cut into small cubes
- 1 cup coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds optional
- banana leaf for steaming, optional
Instructions
- 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 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.
Video
Notes
- 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.
Nutrition
Serving: 4people | Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 11g | Sodium: 299mg | Fiber: 2g | Sugar: 27g