Thai Sticky Rice with Mango *COOKED*
I never used to really dig mangoes, don’t ask me why, but now I love them and cannot get enough of them.
And when I saw the Kensington Pride mangoes for sale at our local supermarket this week, I bought up a couple to remind me of the summer I am missing back home right now.
Eating them on their own, in smoothies, raw custards, and in one of my favourite desserts Thai Sticky Rice with Mango are just a few of the ways to enjoy the delicious fruit.
And whilst my sister reminded me last night, that mangos are hardly eating locally whilst I reside here in Saudi, I asked her what can I eat that is local? Well that’s a little unfair as the months get cooler there is plenty more available locally here, however we still do rely on a portion or our foods to be imported. Sad but true and not ideal but we deal with it.
Anyway I digress. Regular readers of the blog will know of my affinity for all things Thai and now I am not flying away for work regularly, I do miss my frequent trips to the land of smiles for cheap foot massages, endless summer fruit and this dessert. If you like anything coconut, salty sweet and Thai, then this is the dish for you.
Thai people traditionally enjoy this dessert a little saltier but I think you will agree this is very delicious. The saltiness certainly brings out the sweetness of the coconut palm sugar and the coconut milk.
Thai Sticky Rice with Mango
Adapted from here
1 cup of Thai black sticky rice soaked for 1 hour then rinsed – available from most Asian supermarkets or the Asian section in your usual supermarket, you can also substitute with white glutinous rice
1 cup of coconut milk
1/2 teaspoon Himalayan sea salt
2 1/2 tablespoons of coconut palm sugar – you can sub with agave, sucanat or real sugar
2 sweet juicy ripe mangoes
Garnish: black or white sesame seeds
Steam black rice for 1 hour. I used the top steamer of my rice cooker and filled my nutmilk bag with the rice so they didn’t fall through the holes.
You could also use a proper Thai bamboo steamer or a Chinese bamboo steamer and line it with cheesecloth. Be aware that the colour from the rice stains so be prepared to have a purplish/black nutmilk bag afterwards.
Whilst rice is steaming, place all other ingredients on stovetop on low and mix until well combined.
When the rice has finished, place in a large pan so the rice is spread out as much as possible
and slowly pour 1/2 the coconut mixture over all the rice, ensuring you do not saturate the rice. The rice should still be firm softer than before steaming but the idea is that the coconut liquid will be absorbed into the rice. You want to basically cover the rice but have no puddles of liquid. You may end up using a little more of the liquid but unlikely you will use it all.
Cover and set aside for 10 minutes to absorb the liquid.
1/2 cup of coconut milk
1/4 teaspoon of Himalayan sea salt
2 1/2 teaspoons of coconut palm sugar
1 teaspoon of corn flour mixed with a small amount of water
Place all ingredients save for the corn flour in a saucepan and gently heat until well combined. Add the cornflour mix and stir until sauce is thickened.
Slice bottom off mangos then place on cutting board and peel skin from the top to the butt of the mango with a chef’s knife. Then cut off both cheeks as close to the seed as possible. 1 cheek per person. Slice each cheek into bitesize pieces and plate.
Then fight over eating around the mango seed.
Serve sticky rice beside the mango and top with sauce and garnish with sesame seeds.
And because it’s so delicious expect to receive a bunch of flowers the following day from your husband to say thanks
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