The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and saucepan If you want to substitute sugar and make it healthier, you can use mild sweeteners.ĮQUIPMENTS USED TO MAKE MANGO STICKY RICE.For maximum flavour use best quality mango to make this mango sticky rice.If you want to reheat the rice use a microwave or a steamer instead to in the saucepan.It tastes best when serve cold but depend on your choice completely. Shake the can well before using it as the milk separates when sitting for too long. Use high quality coconut milk to make this recipe.Add water to the bowl until the water level is at least 3 inches above the rice. Rinse the rice for 1 minute, using your fingers to swirl it around in the strainer to clean it thoroughly. Just soak the rice and cook it in normal pot. Place the sticky rice in a large fine mesh strainer. You don’t need a pressure cooker to make the rice.They can be found in supermarkets or online also. As the sticky rice is the main component of this recipe, do not substitute it with any other local or jasmine rice.THINGS TO KEEP IN MIND BEFORE MAKING MANGO STICKY RICE It also prevents lumps in the coconut cream sauce. To make the sauce thick and nice, we add corn flour. You can use normal home sugar to prepare it. It is also responsible for flavouring the mango sticky rice.
Traditionally this is made with fresh coconut milk but I have used dabur coconut milk for this recipe. It is the parent ingredient of our mango sticky rice pudding. COCONUT MILKĬoconut milk gives flavour to both rice and sauce. I have used the rice from urban platter but you can use local rice also from your nearest supermarket. These are glutenous and develops a chewy texture when cooked. Sticky rice is the base ingredient of mango sticky rice. INGREDIENTS USED TO MAKE THIS MANGO STICKY RICE STICKY RICE I recommend you all to give a try to this Thai dessert that will take you to Southeast Asia by just spooning rice into a bowl, adding some fresh mango slices, and smothering it with the delicious coconut sauce. The next day, drain the rice and reserve the coconut milk if used. You can reuse the coconut milk when you cook the rice. So, mango season has arrived in India and I want to treat myself by making this mango sticky rice. 1 Mango large, ripe, peeled and sliced Instructions Rinse your rice and leave it to soak overnight (or at least a couple of hours) in coconut milk (or water). The base ingredient of this dish is glutenous rice which develops a soft and chewy texture. Whenever I see coconut and mango, my mind goes to the classic mango sticky rice which is also called khao niaow ma muang. Add a bit more salt than you think you need, it enhances the flavour and also brings out the sweetness of the rice / coconut milk combination.The classic combination of coconut milk, mango and sticky rice is so popular from the street food of Thailand which is one of my favourites too. 190 Likes, TikTok video from Karen (daigasikfaan): 'mango sticky rice mango mangostickyrice asiandessert recipe letthatmango'. Salt and sugar – are both important to get the flavour of the rice right. You can see them in my pictures to get an idea.
#Mango sticky rice recipe skin
They are long and their skin turns a deep golden yellow when fully ripe. Mangoes – Use fresh, ripe, Thai honey mangoes if you can. I would recommend Roi Thai if you can find it where you live. If you can find a Thai brand of coconut milk, even better.
I normally buy regular coconut milk (not coconut cream and not the light version) and dilute it with equal parts water to get the thin coconut milk required to cook the rice in. Using the correct rice is important to make Thai mango sticky rice.Ĭoconut milk – Use packaged coconut milk for ease and convenience. I picked mine up from the Chinese dry food section. This mango sticky rice is creamy, sweet, and fresh- a delicious Thai dessert combining warm coconut sticky rice and fresh slices of mango. It cooks into a chewy texture which is delightful in this dessert.
White glutinous rice or sweet rice – The rice used for mango sticky rice is called ‘glutinous rice’ on the packets in Singapore supermarkets and is white and opaque, crumbling easily as you bite into a grain. Place the sticky rice in a large fine mesh strainer. If you use white sugar, the rice will look lovely and bright so try it that way if you can. The colour of the cooked rice in my pictures looks a bit brownish because I used raw sugar to sweeten the sticky rice.
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