Mango Sticky Rice is on my list of favorite desserts for sometime now.
Enjoying rice and mango together is not new to me. My Mom used to eat rice and mango together. She liked it especially when there’s a fried fish, too. At first, I thought it was a weird combination. Eventually, I started loving it.
I cannot remember when was the first time I tried Mango Sticky Rice, but it was love at first bite. Who wouldn’t love the combination of sweet sticky rice, coconut milk and cream, and mango? Although I love it, I haven’t tried making one at home until recently. One of the reasons – I was afraid not to get the right texture of the rice.
HOW DID I MAKE THE MANGO STICKY RICE?
There are different methods how to cook the sticky rice, but the one I tried is the “soak and steam” method. I washed the rice until the water is clear and then soaked the rice overnight. The next day, I drained the rice and placed it on a wet kitchen towel and put it in a steamer (water already boiling). I used a regular steamer and used a kitchen towel to hold the rice while in the steamer. I think muslin cloth is better, but I didn’t have it. The fire was on low-medium and set the timer for 25-35 minutes.
While the rice is steaming, I prepared the coconut milk mixture to mix with the cooked rice, and then the coconut cream mixture to serve as a drizzle.
And oh, I also toasted yellow lentils/mung dal for the crunchy topping. You can use toasted sesame seeds. Or skip the topping.
THE RESULT?
At first, I thought the texture of the rice is bad, but it became perfect after I mixed it with the coconut milk mixture – not too mushy or too firm. It has the balance of sweetness and saltiness. The coconut cream drizzle brings everything to the next level of deliciousness. Of course, the sweet mangoes were perfect with the sticky rice. I love that crunchy topping, too. Will definitely make this again!
NOTES:
- If you have muslin cloth to hold the rice while steaming, it is better.
- I didn’t use all the coconut milk mixture with the cooked sticky rice. I saved some to mix with the leftover cooked sticky rice.
- You can use toasted sesame seeds instead of yellow lentils/mung dal, or you can skip the topping.
- Once the sticky rice is cooked, immediately transfer to a mixing bowl and mix while the coconut milk mixture is hot. Add the coconut milk mixture portion by portion; you may not need to add everything.
- For leftover sticky rice, it can be reheated in a microwave, with a lid but not completely closed. Any leftover sweet coconut milk or coconut cream can be reheated using the stove.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
I am bringing this with me to share with my friends at Fiesta Friday #389 where I will be co-hosting with Angie. I hope you can come and join us.
Also sharing at Full Plate Thursday, 545 | WEEKEND POTLUCK #488 | Happiness Is Homemade Party | Lou Lou Girls Fabulous Party 382 | What’s for Dinner? Sunday Link up #326 |
Mango Sticky Rice
Ingredients
- 1 cup (205 g) glutinous rice
- Water (to wash and soak the rice)
- 2 pandan leaves
- 1 cup (250 ml) coconut milk (I used the one from the can)
- ¼ cup (52 g) white sugar
- ½ tsp salt
- 2 mangoes sliced
For the coconut cream drizzle:
- ½ cup (125 ml) coconut cream (I used the one from the can)
- 2 tbsp (26 g) white sugar
- ¼ tsp salt
For the topping: (optional)
- 1 tbsp yellow lentil/mung dal
Instructions
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Wash the glutinous rice several times until the water is almost clear. Drain and place the rice in a bowl. Add water, cover, and then soak the rice overnight.
The next day:
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If using yellow lentils/mung dal for the topping, toast using a pan over low heat until lightly brown and crunchy. Remove from the heat and set aside.
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Prepare the steamer: place water in the bottom layer of the steamer, making sure that it doesn’t touch the top layer. Let it boil.
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Wet the kitchen towel (or muslin cloth) and squeeze out the water. Place on the top layer of the steamer. Add the soaked rice, make a hole in the middle, and add the pandan leaves. Cover the rice with the cloth. (Pease watch the video for visuals.) Put back on the steamer and cover. Steam for 25-35 minutes over low-medium heat.
Meanwhile, let’s prepare the coconut milk mixture.
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In a saucepan over low heat, add coconut milk, sugar and salt. Let it warm up until sugar is dissolved. Set this aside until ready to use. This can be warmed up over low heat just before serving.
For the coconut cream drizzle:
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In another saucepan, add coconut cream, sugar and salt. Let it warm up until sugar is dissolved. Set this aside until ready to use. This can be warmed up over low heat just before serving.
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When the rice is cooked and ready, remove the rice from the steamer, and place it in a mixing bowl. Portion by portion, add the sweet coconut milk until you get the desired texture. Place on your plate, add sliced mangoes on the side, top the rice with toasted yellow lentils/mung dal, and drizzle with the sweet coconut cream.
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Enjoy immediately.
Recipe Notes
- If you have muslin cloth to hold the rice while steaming, it is better.
- I didn’t use all the coconut milk mixture with the cooked sticky rice. I saved some to mix with the leftover cooked sticky rice.
- You can use toasted sesame seeds instead of yellow lentils/mung dal, or you can skip the topping.
- Once the sticky rice is cooked, immediately transfer to a mixing bowl and mix while the coconut milk mixture is hot. Add the coconut milk mixture portion by portion; you may not need to add everything.
- For leftover sticky rice, it can be reheated in a microwave, with a lid but not completely closed. Any leftover sweet coconut milk or coconut cream can be reheated using the stove.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
