Sticky Rice and Mango

Sticky Rice and Mango Recipe from Cambodia

Region / culture: Cambodia | Servings: 4

Introduction

Sticky Rice and Mango is a popular Thai dessert that combines the sweetness of ripe mangoes with the sticky texture of glutinous rice. This dish is a perfect balance of flavors and textures, making it a favorite among many dessert lovers.

History

Sticky Rice and Mango is a traditional Thai dessert that has been enjoyed for centuries. It is believed to have originated in the northern regions of Thailand, where sticky rice is a staple food. The combination of sticky rice and mango is said to have been created as a way to showcase the natural sweetness of ripe mangoes.

Ingredients

1.25 cups of raw sticky rice (sweet or glutinous rice).
0.75 cups of very thick coconut milk for mixing with rice
0.25 cups of sugar
0.75 cups of very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
0.13 tsp of salt for the topping
0.5 tbsp of salt for mixing with rice
0.25 tsp of rice flour
6 medium mangoes—peeled and sliced

How to prepare

Wash and rinse the sticky rice thoroughly. Cook the rice in a steamer.
Do not open the rice until it is fully cooked (about 20-25 minutes).
In a small saucepan, heat 0.75 cup of coconut milk over low heat.
Add sugar and 0.5 tbsp of salt to the coconut milk and cook until dissolved.
Remove from heat and pour the mixture into the cooked rice. Stir well to combine and set aside for about 15 minutes.
Heat the remaining coconut milk and add salt. Stir until the salt is dissolved. This will be the topping sauce.
To serve, place sliced mangoes on one side of a serving dish. Spoon some seasoned sticky rice on the other side.
Top the rice with 1 or 2 tsp of coconut sauce and serve.

Variations

Add a sprinkle of toasted coconut flakes on top for extra crunch.
Drizzle with a honey or palm sugar syrup for added sweetness.

Cooking Tips & Tricks

Make sure to rinse the sticky rice thoroughly before cooking to remove excess starch.

- Cook the sticky rice in a steamer to ensure that it cooks evenly and retains its sticky texture.

- Be patient when cooking the coconut milk mixture, as it needs to be heated slowly to prevent curdling.

- Allow the sticky rice to sit for a few minutes after mixing with the coconut milk mixture to allow the flavors to meld together.

Serving Suggestions

Serve Sticky Rice and Mango as a refreshing dessert on a hot summer day.

- Garnish with toasted sesame seeds or crushed peanuts for added texture and flavor.

Cooking Techniques

Steaming the sticky rice ensures that it cooks evenly and retains its sticky texture.

- Slowly heating the coconut milk mixture prevents curdling and ensures a smooth sauce.

Ingredient Substitutions

Use regular white rice if sticky rice is not available.

- Substitute palm sugar for white sugar for a more traditional flavor.

Make Ahead Tips

The sticky rice can be cooked ahead of time and reheated before serving.

- The coconut milk mixture can be made in advance and stored in the refrigerator.

Presentation Ideas

Serve Sticky Rice and Mango in individual bowls for a more elegant presentation. - Garnish with a sprig of fresh mint or a slice of lime for a pop of color.

Pairing Recommendations

Serve Sticky Rice and Mango with a cup of hot green tea for a perfect balance of flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until warmed through before serving.

Nutrition Information

Calories per serving

- One serving of Sticky Rice and Mango contains approximately 300 calories.

Carbohydrates

- Sticky Rice: 1.25 cups of raw sticky glutinous rice contains approximately 150g of carbohydrates.

- Sugar: 0.25 cups of sugar contains approximately 50g of carbohydrates.

- Mango: 6 medium mangoes contain approximately 120g of carbohydrates.

Fats

- Coconut Milk: 0.75 cups of very thick coconut milk contains approximately 45g of fats.

Proteins

- Sticky Rice: 1.25 cups of raw sticky glutinous rice contains approximately 5g of proteins.

Vitamins and minerals

Mango: 6 medium mangoes are a good source of Vitamin C, Vitamin A, and fiber.

Alergens

This recipe contains coconut milk, which may be an allergen for some individuals.

Summary

Sticky Rice and Mango is a high-carb dessert with moderate amounts of fats and proteins. It is also a good source of vitamins and minerals, especially from the mangoes.

Summary

Sticky Rice and Mango is a delicious and refreshing dessert that combines the sweetness of ripe mangoes with the sticky texture of glutinous rice. This traditional Thai dish is easy to make and perfect for any occasion. Enjoy this dessert on its own or with a cup of hot tea for a delightful treat.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Sticky Rice and Mango. It was many years ago, during a trip to Thailand with my dear friend Mary. We had heard so much about the delicious and unique cuisine of the country, and we were eager to try as many dishes as possible.

One evening, as we wandered through the bustling streets of Bangkok, we came across a small food stall selling all sorts of traditional Thai desserts. The aroma of coconut and mango wafted through the air, enticing us to stop and take a closer look.

As we approached the stall, the kind older lady behind the counter greeted us with a warm smile. She was busy preparing a batch of Sticky Rice and Mango, a popular dessert in Thailand. Intrigued by the dish, Mary and I decided to order a serving to share.

The first bite was truly a revelation. The sticky rice was perfectly cooked and coated in a sweet coconut sauce, while the ripe mango slices added a refreshing contrast. It was love at first taste, and we knew we had to learn how to make this delicious dessert ourselves.

The kind lady at the food stall noticed our enthusiasm and offered to teach us her recipe for Sticky Rice and Mango. She explained that the key to a perfect dish lies in using the right ingredients and following a few simple steps.

She showed us how to soak the sticky rice in water for several hours, allowing it to absorb moisture and become tender. Then, she demonstrated how to steam the rice until it was cooked through, but still slightly chewy. In a separate pot, she simmered coconut milk with sugar and a pinch of salt, creating a rich and creamy sauce to drizzle over the rice.

Once the rice was ready, she assembled the dessert by layering the sticky rice with slices of ripe mango. The final touch was a generous drizzle of the sweet coconut sauce, which added a luxurious finish to the dish.

Mary and I watched closely as the kind lady prepared each component with care and precision. She shared stories of her family's love for Sticky Rice and Mango, and how she had perfected her recipe over the years through trial and error.

After our lesson was complete, she handed us a handwritten copy of the recipe, urging us to practice and experiment with different variations. Mary and I thanked her profusely for her generosity and promised to honor her teachings by sharing the recipe with our loved ones back home.

Back in the comfort of our own kitchen, Mary and I embarked on our Sticky Rice and Mango adventure. We sourced the finest ingredients, including fragrant jasmine rice, ripe mangoes, and creamy coconut milk. We followed the steps we had learned in Bangkok, taking care to soak the rice, steam it to perfection, and prepare the coconut sauce with precision.

The first attempt was a success, and we marveled at the delicious results. The sticky rice was velvety and sweet, while the mango slices added a burst of freshness. Each bite took us back to the bustling streets of Bangkok, where we had first fallen in love with this delightful dessert.

Over the years, Sticky Rice and Mango became a staple in my repertoire of recipes. I shared it with friends and family, who were equally enchanted by its exotic flavors and comforting texture. It became a symbol of my culinary adventures and a reminder of the kindness of strangers who had shared their knowledge with me.

To this day, whenever I make Sticky Rice and Mango, I think of that kind lady in Bangkok who opened her heart and her kitchen to us. Her recipe has become a cherished treasure, passed down through generations as a testament to the power of food to connect us across cultures and borders.

As I sit down to enjoy a bowl of Sticky Rice and Mango, I am filled with gratitude for the experiences that have shaped my love for cooking and sharing delicious meals with others. And I can't help but smile, knowing that the humble dessert on my plate carries with it a wealth of memories and stories that will be cherished for years to come.