Ingredients with Measurements:
- 1 cup glutinous rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1/4 cup coconut flakes
Special equipment needed:
- Steamer basket
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
2. Drain the rice and transfer it to a steamer basket. Steam the rice for 20-25 minutes, or until fully cooked.
3. While the rice is steaming, prepare the coconut sauce. In a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture has thickened slightly.
4. When the rice is done, transfer it to a mixing bowl. Pour the coconut sauce over the rice and stir until well combined.
5. Cover the bowl with a clean towel and let the rice sit for 10-15 minutes to absorb the coconut sauce.
6. Toast the coconut flakes in a dry skillet over medium heat until lightly browned and fragrant.
7. To serve, divide the sticky rice among serving bowls. Top with sliced mangoes and toasted coconut flakes.
- Time:
Preparation time: 40 minutes
- Cooking time: 25 minutes
Temperature:
- Steaming temperature: 100°C (212°F)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 443
- Fat: 20g
- Carbohydrates: 65g
- Protein: 4g
- Fiber: 2g
- Sugar: 41g
- Sodium: 157mg
Substitutions for ingredients:
- Glutinous rice can be substituted with jasmine rice, but the texture will be different.
- Granulated sugar can be substituted with brown sugar or palm sugar.
- Coconut flakes can be substituted with toasted sesame seeds or chopped nuts.
Variations:
- Add pandan leaves to the coconut sauce for a fragrant flavor.
- Use other fruits such as papaya or pineapple instead of mangoes.
- Add a pinch of ground cardamom or cinnamon to the coconut sauce for a spiced flavor.
Tips and tricks:
- Soaking the rice before steaming helps to soften the grains and make them more sticky.
- Stir the rice and coconut sauce gently to avoid breaking the rice grains.
- Use ripe mangoes for the best flavor and texture.
Storage instructions:
- Leftover mango sticky rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the sticky rice for 1-2 minutes or steam it for a few minutes until heated through.
Presentation ideas:
- Serve the mango sticky rice in individual bowls or on a platter.
- Garnish with additional sliced mangoes and toasted coconut flakes.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Thai iced tea or coffee
- Fresh fruit salad
Troubleshooting advice:
- If the rice is too dry, add a little more coconut milk to the mixture.
- If the rice is too wet, steam it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice and coconut sauce thoroughly to avoid any foodborne illnesses.
Food history:
- Mango sticky rice is a popular Thai dessert that originated in the northern region of Thailand.
Flavor profiles:
- Sweet, creamy, and tropical.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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Region: Thai