When I Grew Up In Hawaii, We Ate Sticky Rice Pretty Much Every Day For Lunch Or Breakfast.
Every once in a while, though, my mom knew how to turn that boring starch into a Thai dessert magic – by adding mangos, of course.
Seriously, mango sticky rice is to die for. But in truth, it is not really made with regular sticky rice – to make this dish, you need sweet rice.
Sweet rice is sometimes called glutinous rice, and you can find it in most Asian groceries and on some Asian food shelves at your local market.
Because this dessert was such a delight during my childhood, I decided to share the recipe with you, especially since it is so simple. As long as you have a couple of products bought from your local Asian food market, your sticky rice will undoubtedly turn out great – and I am honestly warning you that you will fall in love with it.
Making sticky rice is as simple as saying ABC, as you will only need one main ingredient: sticky rice. However, don’t start looking for sticky rice in your local stores and markets, because you won’t find it – at least, not with this name. Instead, look for sweet rice, or glutinous rice, which should be available in most markets that have Asian food shelves.
To make the mango sticky rice recipe I mentioned above, you will need:
- 1 1/2 sweet rice
- 1/2 teaspoon salt
- 2 cups water
- 1 cup white sugar
- 1 1/2 cups coconut milk
- 1 tablespoon tapioca starch
- 1 tablespoon white sugar
- 3 mango fruits (peeled and sliced)
- 1/4 teaspoon salt
- 1 tablespoon sesame seeds.
If you don’t usually eat white refined sugar, replace it with brown sugar – the taste will be pretty much the same, although your sticky rice is going to look a little brown.
Now that you have all the ingredients, you are ready to start making one of the most delicious Asian desserts you will ever eat.
- Start by combining the sweet water and rice in a saucepan, then bringing them to a boil.
- Reduce the heat from medium to low and cover the saucepan.
- Simmer the mixture for about 15 to 20 minutes, until the water is completely absorbed. At this point, you shouldn’t be able to see any water, just the rice that has absorbed it all.
- In the mean while, mix together 1 cup sugar, 1 1/2 coconut milk and 1/2 salt in a second saucepan over medium-high heat, bringing them to a boil.
- Now remove them from heat, and put the saucepan aside.
- Once the rice has absorbed all of the water, stir it into the coconut milk-based mixture you have just made, then cover it. Allow it to cool for about 60 minutes.
- Now it comes my favorite part: making the sauce that will give the sticky rice such an amazing taste. Mix together 1/4 teaspoon salt, 1 tablespoon sugar, tapioca starch, and 1/2 cup coconut milk in a separate saucepan, and bring the entire mixture to a boil.
- Serve the rice on a plate with mango arranged on top, pour the sauce you have just made over the mango slices, and sprinkle with toasted sesame seeds. If sesame seeds aren’t your favorite, forget about them – your sticky rice will taste fabulous anyway!