Hi guys!
Finally a dessert recipe from Asian at Home!!
Thank you so much for being patient and waiting for my dessert recipe!
I don’t eat much sweets so it’s natural that I don’t cook much sweets either. That’s why I don’t share sweet dessert recipe often with you. But recently I’ve been eating more sweets, I don’t know why? lol! So I have a feeling that I will be sharing more sweet recipes in the future, more often! 😉
So today, I’m going to show you how to make Thai Mango Sticky Rice.
In Asia, rice dessert menu is very common, like wester cuisine, bread’s eaten as savoy and sweet both.
Personally I love fruity desert, because it doesn’t heavy or too sweet. Most of the times, it’s very well balanced of flavors.
If the dessert has only sweet on sweet on sweet, I seems to get easily tired of the dessert by one or two bites.
Salty, tangy, nutty and bitter flavors combined well with sweet in dessert seems more perfect for my taste.
This Mango Sticky Rice has sweet, coconutty creamy, fruity and salty flavors.
You will need freshly cooked sticky rice for this recipe, so be sure to check out my sticky rice recipe!
Hope you guys give delicious Mango Sticky Rice recipe a try one day!
Mango Sticky Rice
- Cook Time: 40 mins
- Total Time: 40 mins
- Yield: 4 1x
Description
Ingredients
For the Salted Coconut Cream Sauce
- 1/2 cupcoconut cream (If you are using coconut milk, add 1 tsp cornstarch)
- 1/4 tsp salt
For the Sweet Coconut Cream Mixture
- 1 cup coconut cream or 3/4cup coconut milk
- 1/2 cup white sugar
- 1/4 tsp salt
- 2 cups hot and freshly cooked sticky rice
- 2 ripe mangoes, peeled and cut into bite sizes
- Toasted mungbean or sesame seeds for garnish
Instructions
- I recommend you to start cook sticky rice because you will need hot and fresh sticky rice for this recipe. (Cold or leftover sticky rice wouldn’t turn out as soft as it should be.) Sticky rice will take about 15 to 20 minutes, so make coconut cream sauces meanwhile rice is cooking.
- In a sauce pan, combine all ingredients for salted coconut cream sauce. Stir until salt has dissolved. Bring it to light simmer over medium heat (You will see small bubbles around edges of sauce pan, and that’s all you want!) then remove from heat. Set aside.
- In another sauce pan, combine all ingredients for sweet coconut cream mixture. Whisk until sugar as dissolved. Bring it to light simmer over medium heat and keep it warm.
- By now, sticky rice should be done cooking, so combine sticky rice and sweet coconut cream mixture while both are hot. Give it a good mix and cover with a plastic wrap, aluminum foil, a plate or steamer lid. Let it sit for 20 minutes or until rice absorbed sweet coconut cream mixture completely. It shouldn’t look like a porridge but sticky and creamy. Give another mix with a spatula.
- To serve Mango Sticky Rice, place sweet coconut rice on a plate first, then peeled and sliced half of mango. Pour about 2 tablespoons of salted coconut cream sauce and sprinkle with toasted mungbean or sesame seeds. Serve immediately and enjoy!
5 comments
Hi Seonkyoung!! I absolutely love all your recipes!! You are amazing! I can’t wait to try this mango sticky rice recipe as it’s one of my husband’s favorite desserts. Quick question though, why does the prep time say 8 hours??
Hi Ellen! hahaha the prep time is 8 hours because that’s how long you need to prep the sticky rice. If you see my sticky rice recipe, you will understand. (http://seonkyounglongest.com/thai-sticky-rice/) The rice needs to soak in water for over night, that’s why. I removed prep time since a lot of you guys get confused, even though it’s “prep time” not “cooking time”. Sorry for the confusion!
I made this Mango Sticky Rice yesterday. My first time ever making dessert. It’s super easy to make, and it tastes so yummy. The Sticky Rice a bit sweet, I will put a little less sugar next time for me, but if you love sweet. That’s perfect for you. I recomend for everyone to try making it. Thank you.
What type of mung bean did you use? I tried it with some split mung bean from the market but it was just hard and inedible. Not fluffy like rice crispy like I remember in Thailand
They need to soak in the water, dry completely and then deep fry, if want the fluffy texture