A traditional Thai dessert made out of steamed glutinous rice infused in a sweet coconut cream and served with sweet mangoes.
A couple of weeks ago, the family was invited to Bella's 3rd grade musical performance after school and we were really excited for her. Unfortunately, Kian was traveling for work and could not make it, so she was pretty disappointed. To cheer her up, I decided to take her and Jamie to an early dinner at our neighborhood Thai restaurant before the performance. They both love the dumplings and noodle dishes there.
After dinner, Bella asked to have her favorite dessert, Mango and Sweet Sticky Rice. I ordered it for them and the two of them just devoured that plate. They've always loved this dessert. Then I realized that I actually have all the ingredients at home to make this dessert! I even have the mangoes already.
So, that weekend, I decided to make it for them again at home. It really is a very simple recipe if you plan ahead of time. The glutinous rice needs to be soaked in water for a few hours or overnight in order for it to cook well. I soaked it for 5 hours that afternoon and was able to have it ready for dessert after dinner. Bella and Jamie, who are 2 of my biggest critics when it comes to food, said that it tasted so much better than the restaurant! I guess that statement says it all and I am just thrilled to be sharing this recipe with you!
Thai Mango and Sweet Sticky Rice
by Miss Crumbs A Lot
1 cup Glutinous Rice (soaked in water for 5 hours or overnight)
1 cup Coconut Milk (divided)
3 tbsp Sugar (divided)
1/2 tsp Salt
Sesame Seeds for garnishing
1 large Mango (peeled and cut into thin slices)
1. Wash and rinse glutinous rice well. Soak in cold water for 5 hours or overnight.
2. Drain the rice well in a sieve and transfer to a steel deep dish. Steam cook for 45 minutes or until the rice is cooked and tender. Check the water level in your steaming pot or wok occasionally and add more water when necessary.
3. While the rice is cooking, add 2/3 cups of coconut milk, 2 tbsp sugar and 1/2 tsp salt into a small saucepan. Bring it to a boil and stir constantly until the sugar is dissolved. Keep the mixture warm until the rice it ready.
4. Remove the glutinous rice from the steaming pot or wok when it is ready and stir in the coconut milk mixture into the rice. Cover the dish with a plastic wrap and let it stand for 30 min or until the mixture is fully absorbed by the rice.
5. Bring the remaining 1/3 cup of coconut milk and 1 tbsp of sugar to a boil in a small saucepan, stirring constantly until the sugar is dissolved. Set aside to allow it to cool and thicken.
6. Mold about 1/4 cup of the sweet sticky rice onto a plate, drizzle the rice with the sauce and garnish with sesame seeds. Serve with the sliced mangoes.
Makes 4 servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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