On this recipe, I am going to present you find out how to simply make traditional Thai-style mango sticky rice utilizing common rice and a rice cooker.
freshly cooked rice drenched in candy, creamy coconut milk, mixed with candy, juicy mangoes, this dessert-like entrée could possibly be your most refreshing and appetizing summer season dish.
what’s mango sticky rice?
mango sticky rice is a traditional primary course just like a Thai dessert. candy and creamy coconut milk porridge is drizzled over sticky glutinous rice, after which sprinkled with crispy yellow mung dal, together with candy smooth and juicy items of mango, it is going to explode your style buds!
This dish is vegan, gluten-free (sure, rice is mostly gluten-free), and dairy-free (coconut milk is dairy) free). plus it is so scrumptious and really easy to make at dwelling, mango sticky rice has grow to be some of the popular Thai dishes on the earth.
components for sticky mango rice
authentically, we’ll want glutinous/sticky rice, Thai mangoes (nam dok mai mangoes), pandan leaves, coconut palm sugar, salt, canned coconut milk, rice flour, yellow mung dal, and typically even dried butterfly pea flowers to make Thai restaurant-style mango sticky rice.
nevertheless, it’s extremely unlikely that you should have all these components prepared at dwelling. To make this dish simpler and cheaper, we will optionally substitute any of those components.
– glutinous rice
sticky rice tastes a lot stickier and sweeter than common rice, which is why additionally it is referred to as “sticky rice” or “candy rice”.
Due to its sticky texture and candy style, glutinous rice is usually utilized in dessert recipes. we have now used glutinous rice to make candy strawberry rice wine and glutinous rice flour to make mochi and dango earlier than.
Nevertheless, glutinous rice is dearer and more durable to seek out than common rice.
Due to this fact, when glutinous rice shouldn’t be accessible, we will do our greatest to make our common rice sticky and candy, in order that we will substitute common rice for glutinous rice. (see detailed directions beneath).
– Thai mangoes
Well-known for its smooth, fiber-free flesh and wealthy, candy taste, the nam dok mai mango is probably the most popular mango selection in Thailand.
If you cannot discover Thai mangoes in your space, Ataulfo mangoes from Mexico is likely to be a terrific substitute. Mr. he received these 6ct. ataulfo mangoes from costco. they’re golden, juicy, smooth and candy with a skinny seed, which is ideal for me to make mango sticky rice.
Tommy Atkins mangoes and inexperienced mangoes are wholesome to eat, however they is likely to be too laborious and bitter for this dessert.
Typically, do not make mango sticky rice except you will have a superbly ripe candy mango.
– pandanus leaves
Pandan is a tropical plant, whose fragrant leaves are extensively used for flavoring in Asian cuisines.
its taste is described as grassy vanilla with a touch of coconut.
In Thai eating places, cooks steam glutinous rice with contemporary pandan leaves, boil coconut sauce with pandan leaves, or high the serving dish with a bit of pandan leaf.
When pandan leaves should not accessible in your space, you should utilize banana leaves, which have an analogous perfume and texture to pandan leaves, as a wonderful substitute.
or simply skip it, like I did????.
Pandan leaves can improve the perfume of this dish, however they’re undoubtedly not a should.
– sugar and salt
Though the principle taste of this dish is good, including a pinch of salt to the sauce can carry out the sweetness and enrich the general taste >. robust>. the Japanese add salt to watermelon for the same motive.
For probably the most genuine taste, you need to use palm sugar or coconut palm sugar as a sweetener on this dish.
Palm sugar, made by decreasing the sap of coconut palms, is more healthy and much less candy than cane sugar. it additionally has a distinctive caramel taste, which is ideal for making desserts like sticky rice with mango.
Nevertheless, since palm sugar has a pure brown coloration, it would tint the coconut sauce a darker coloration. for those who choose a pure white coconut sauce, you should utilize cane sugar as a substitute of palm sugar.
– canned coconut milk
canned coconut milk has extra fats and much less water than carton coconut milk. due to this fact, it has a stronger coconut taste and a thicker consistency, which is ideal for making desserts.
You shouldn’t substitute canned coconut milk for carton coconut milk drink on this recipe.
Anyway, for those who insist on utilizing carton coconut milk, you should definitely thicken it with *cornstarch (I am going to point out that quickly) for an extended time till it reaches a liquid glue-like texture.
However I nonetheless do not advocate utilizing carton coconut milk or some other sort of milk to exchange canned coconut milk on this recipe.
– rice flour or cornstarch
classically, Thai eating places blended rice flour and water in a 1:1 ratio to thicken the coconut sauce.
You may substitute the rice flour with the identical quantity of cornstarch.
Each would work completely for thickening coconut milk right into a creamy sauce. you will not be capable to style any distinction.
– yellow mung dal
The crispy yellow mung dal sprinkled over mango sticky rice is made with complete mung beans which were husked, break up, and roasted. provides a crunchy texture and bean aroma to our sticky rice with mango.
Yellow mung dal, nevertheless, shouldn’t be usually utilized in Western delicacies. I, as a meals content material creator, do not even have it at dwelling. I additionally do not wish to purchase it only for this dish.
Fortunately, we will use toasted sesame seeds as a terrific substitute. though they don’t seem to be as crunchy as roasted yellow mung dal, they will do a terrific job of garnishing your mango sticky rice.
– dried butterfly pea flowers
Conventional Thai-style mango sticky rice is blue in coloration with dried butterfly pea flowers.
however personally I believe white rice mixed with golden mangoes truly appears prettier than blue rice.
therefore, I’ve by no means bothered to paint my mango sticky rice with any meals coloring.
be happy so as to add some pure meals coloring to your rice earlier than you prepare dinner it within the rice cooker for those who choose your mango sticky rice to be colourful.
find out how to make mango sticky rice with common rice?
though the very best rice selection for this dish is glutinous candy sticky rice. it’s dearer and more durable to seek out than common rice. That is how I used common rice to imitate sticky rice:
1. select the suitable rice
The very best rice to exchange glutinous rice is short-grain rice, equivalent to sushi rice, which has a greater starch content material robust> with a extra chewy and sticky consistency.
Longer grain rice, equivalent to basmati or jasmine rice, will likely be too dry and chewy to function a dessert.
2. find out how to make common rice stickier
– soak the rice
soak plain rice in heat water (about 60 °c/140 °f) for half-hour to 1 hour can soften rice and make it stickier after cooking.
– don’t wash the rice
If you prepare dinner regular rice, it’s typically instructed to scrub the rice a number of instances till the water turns into clear.
Nevertheless, on this recipe, we’ll want to depart some starch on the floor of the rice to make it stickier after cooking. due to this fact, you’ll be able to simply drain the water after soaking the rice and skip the rice washing step.
– prepare dinner the rice with coconut milk and different seasonings
Historically, Thai cooks steam sticky rice first, then combine it with a bit coconut milk to taste the rice.
Nevertheless, I discovered it a lot simpler to prepare dinner the rice pudding instantly utilizing a rice cooker.
merely add some coconut milk with sugar and salt to the soaked rice, then run your rice cooker’s “rice prepare dinner perform” to prepare dinner the rice.
Particular cooking time could range with completely different manufacturers of rice cookers. nevertheless it does not actually matter. simply let it run its regular rice cooking course of.
As soon as the rice is cooked, let it relaxation within the rice cooker for about 10 minutes earlier than opening the lid. this step will permit the rice to “lock in” extra of the flavour of the coconut milk.
– mix right into a creamy porridge
our brief grain rice ought to already style sticky candy after soaking in heat water and cooking in coconut milk.
For a extra genuine style, you’ll be able to combine a bit creamy coconut milk into the cooked rice. maintain stirring till the rice grains have absorbed the entire coconut suspension.
To make the coconut porridge, merely add canned coconut milk, sugar and salt to a small saucepan. prepare dinner over medium warmth till simmers. then pour the rice flour/cornstarch slurry (dissolve 1 tablespoon cornstarch with 1 tablespoon water) into the saucepan to thicken the sauce to a liquid glue-like texture.
3. form the rice
Meals all the time tastes higher when it appears prettier. we will merely form the rice with a small spherical bowl.
Line the bowl with plastic wrap, fill it with cooked coconut-flavored rice, press firmly so it does not disintegrate.
Prime the bowl with a serving plate, flip the bowl and serving plate collectively so the bowl is on high of the plate.
Gently elevate the bowl, the rice ought to have been within the form of a hemisphere. drizzle some coconut milk over the rice and let it movement down a bit naturally. it is going to look nice!
find out how to minimize a mango for mango sticky rice
Peel the mango with a peeler. use a fruit knife if the mango is simply too smooth to peel with a peeler.
make 5-6 parallel horizontal cuts on both sides of the mango.
then minimize the mango flesh lengthwise alongside the pit. watch out with the knife once you seize the deal with.
this manner you’ll be able to simply minimize a mango into strips which is ideal for mango sticky rice.
checklist of components
coconut flavored rice
- ¾ cup raw short-grain rice (positive you should utilize glutinous/sticky rice)
- 1 cup heat water (for soaking the rice)
- ½ cup chilly water (for cooking the rice)
- ½ cup unsweetened coconut milk
- 2 tablespoons sugar (cane sugar or coconut palm sugar)
- ¼ teaspoon salt
- 1 cup unsweetened coconut milk
- 2 tablespoons sugar (cane sugar or coconut palm sugar)
- ¼ teaspoon salt
- 1 tablespoon rice starch or cornstarch
- 1 tablespoon water
- 2 mangoes
- 1 teaspoon sesame seeds (non-compulsory)
- mint leaves (non-compulsory)
- soak ¾ cup short-grain rice/glutinous rice in heat water( round 60 °c) for 1 hour.
- drain the water. don’t wash the rice if you’re utilizing short-grain rice. wash the riceif you’re utilizing glutinous/sticky rice. (see earlier content material for causes).
- add ½ cup chilly water, ½ cup unsweetened coconut milk, 2 tablespoons sugar, and ¼ teaspoon saltsoaked rice, stir to combine properly.
- prepare dinner the combination in a rice cooker. after the cooking course of is full, let the rice relaxation within the rice cooker for 10 minutes earlier than eradicating the lid.
- dissolve 1 tablespoon of cornstarch or rice starch with 1 tablespoon of chilly water, put aside.
- Add 1 cup unsweetened coconut milk, 2 tablespoons sugar, and ¼ teaspoon salt to a small saucepan. prepare dinner over medium warmth till simmers.
- Pourcornstarch combination into saucepan, stirring shortly to keep away from lumps. maintain stirring till the grout thickens to a texture just like liquid glue. take away from warmth.
- Pour half of the coconut slurry into the cooked rice, stirring till the rice has absorbed all of the liquid.
- Line a small spherical bowl with meals wrap. switch half of the rice to bowl. press firmly.
- Invert bowl onto serving plate to unmold rice.
- peel a candy mango, minimize into slices, place across the rice.
- sprinkle rice with coconut milk and toasted sesame seeds. garnish with mint leaves. serve or get pleasure from.
