Thai Dessert > Mango Desserts

Mango Sticky Rice with Pandan Leaves Recipe

Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes, peeled and sliced
- 4 pandan leaves, tied into a knot

Special equipment needed:
- Steamer basket
- Rice cooker or pot with lid

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 place it in a steamer basket lined with pandan leaves. Steam the rice for 20-25 minutes, or until cooked through.
3. In a separate pot, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat until the sugar has dissolved.
4. Pour the coconut milk mixture over the cooked rice and stir to combine. Let the rice sit for 10-15 minutes to absorb the coconut milk.
5. Serve the mango sticky rice warm or at room temperature, topped with sliced mangoes.


Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
Temperature:
Steam the rice over medium heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 470
Fat: 20g
Carbohydrates: 71g
Protein: 5g
Sodium: 300mg
Sugar: 37g

Substitutions for ingredients:
- You can use regular rice instead of glutinous rice, but the texture will be different.
- If you can't find pandan leaves, you can omit them or use a few drops of pandan extract instead.

Variations:
- Add a few drops of food coloring to the coconut milk mixture to give the rice a colorful hue.
- Use other fruits like strawberries or blueberries instead of mangoes.

Tips and tricks:
- Be sure to soak the rice before cooking to ensure it cooks evenly.
- Don't stir the rice too much after adding the coconut milk mixture, as this can make the rice too sticky.
- If the rice is too dry, add a little more coconut milk.

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 the mango sticky rice, microwave it 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. Top with sliced mangoes and garnish with pandan leaves.

Garnishes:
Garnish with additional sliced mangoes and pandan leaves.

Pairings:
This dessert pairs well with a cup of hot tea or coffee.

Suggested side dishes:
This dessert can be served on its own or with a side of fresh fruit.

Troubleshooting advice:
- If the rice is too sticky, reduce the amount of water used when cooking it.
- If the rice is too dry, add a little more coconut milk.

Food safety advice:
Be sure to store leftovers in the refrigerator and consume within 3 days.

Food history:
Mango sticky rice is a popular dessert in Thailand and other Southeast Asian countries.

Flavor profiles:
This dessert is sweet, creamy, and fragrant.

Serving suggestions:
Serve the mango sticky rice as a dessert or as a sweet snack.

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Region: Thai

Taste: Sweet, Savory, Creamy, Nutty, Fragrant