Mango sticky rice is a traditional Thai dessert made with sticky rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Even though the Paksong area, where Ecologicthailand and the FoodForestKitchen restaurant are located, does not have mango, we can get the mango when in season on the market. We can then make the most famous Thai dessert: Mango Sticky Rice!
MANGO STICKY RICE
Prep Time: 10 minutes - Cook Time: 20 minutes - Additional time for make the sticky rice 12 hours - Time for cooling down the rice: 1 hour - Total time 1 hour - 30 minutes - Makes: 4 portions
INGREDIENTS
1 1/2 cups of sticky rice
1 ½ cups coconut milk
1 cup sugar
½ teaspoon salt
for the sauce:
½ cup coconut milk
1 tablespoon sugar
¼ teaspoon salt
1 tablespoon corn starch
3 medium, ripe mango's
1 tablespoon toasted sesame seeds (optional)
EQUIPMENT
Measuring cups
A steamer for the rice
One of those lovely bamboo rice steamers, or a sieve
A pot for steaming the rice
2 bowls
2 Saucepans
PREPARATION
Make your sticky rice
Make your coconut milk
Peel and slice the mango
Toast the sesame seeds
Make the sauce
METHOD
Add the sticky rice to a bowl
In the saucepan, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat.
Bring to a boil; remove from heat.
Stir the coconut milk mix into the steamed rice.
Cover and allow to cool for 1 hour.
Serving sauce:
Mix 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the cornstarch in a saucepan
Bring to a boil.
Turn of heat, set aside
SERVING
Place the sweet sticky rice on a serving dish.
Arrange the mango's on top of or next to the rice.
Pour the sauce over the mango's and rice.
Sprinkle with sesame seeds.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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