Take a break from your usual cheesecakes, chocolate chip cookies and brownies, and indulge in one of the most popular Thai desserts instead - mango sticky rice! Typically sold as a street food in Thailand and Thai restaurants all over the world, the combination of sweet mango and rice pudding is nothing short of amazing. Only requiring a short list of ingredients, this dessert is super easy to make at home. With this halal mango sticky rice recipe, you’re already one step closer to a tropical treat that
Ingredients (serves 6)
- 1 ½ cup glutinous rice
- 1 ⅓ cup canned unsweetened coconut milk, well-stirred
- ⅓ cup + 3 tbsp sugar
- ¼ tsp salt
- 1 tbsp sesame seeds
- 1 large mango, cut into 24 slices
Directions
- In a bowl, wash the rice with cold water until the water becomes clear.
- Using a sieve, drain the rice and set it over a saucepan with simmering water. Make sure the bottom of the sieve does not touch the water. Cover the sieve with a kitchen towel and a lid, and steam the rice for about 30 to 40 minutes or until it becomes tender.
- While the rice is cooking, combine 1 cup of coconut milk, ⅓ cup of sugar and salt in a saucepan and bring everything to a boil. Once the sugar has completely dissolved, remove the pan from heat and set it aside.
- Transfer the cooked rice to a bowl and add the coconut milk mixture. Allow the mixture to absorb into the rice for about 30 minutes.
- In a separate pan, boil the remaining coconut milk with the remaining sugar and stir occasionally for 1 minute. Pour the sauce into a small serving bowl and leave it to cool and thicken.
- When you’re ready to serve, scoop a portion of the sticky rice onto a plate. Then drizzle it with some sauce and top it off with sesame seeds. Divide the mango slices accordingly and enjoy!
Need an idea of how you can plate the dish? Check out RinS CookBook’s video below ?
So if you ever feel like switching things up when it comes to desserts, this mango sticky rice recipe is perfect for you ?