Sticky Rice and Mango I

Sticky Rice and Mango I Recipe - Authentic Thai Cuisine

Region / culture: Thailand | Servings: 4

Introduction

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

History

Sticky Rice and Mango has been a traditional Thai dessert for centuries. It is believed to have originated in the northern regions of Thailand, where glutinous rice is a staple ingredient. The dish has since spread to other parts of the world and is now enjoyed by people of all cultures.

Ingredients

0.5 cup of glutinous (sweet) rice
1.33 cups of well-stirred canned unsweetened coconut milk
0.33 cup plus 3 tbsp of sugar
0.25 tsp of salt
1 tbsp of sesame seeds, toasted lightly
1 large mango, peeled, pitted and cut into thin slices

How to prepare

In a bowl, wash the rice well in several changes of cold water until the water is clear.
Soak the rice in cold water to cover overnight.
Drain the rice well in a sieve.
Set the sieve over a large deep saucepan of simmering water (the sieve should not touch the water) and steam the rice, covered with a kitchen towel and a lid, for 30 to 40 minutes, or until tender (check the water level in the pan occasionally, adding more water if necessary).
While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with 0.33 cup of sugar and salt, stirring until the sugar is dissolved, and remove from heat. Keep the mixture warm.
Transfer the cooked rice to a bowl and stir in the coconut-milk mixture.
Let the rice stand, covered, for 30 minutes, or until the coconut-milk mixture is absorbed. The rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
While the rice is standing, in a cleaned small pan, slowly boil the remaining 0.33 cup of coconut milk with the remaining 3 tbsp of sugar, stirring occasionally, for 1 minute.
Transfer the sauce to a small bowl and chill until cool and slightly thickened.
To serve, mold 0.25 cup servings of sticky rice on dessert plates.
Drizzle the desserts with the sauce and sprinkle with sesame seeds.
Divide mango slices among plates.

Variations

Add a sprinkle of toasted coconut flakes on top for extra flavor.
Drizzle the dessert with a honey or palm sugar syrup for a different twist.
Top the mango slices with a dollop of coconut whipped cream for added richness.

Cooking Tips & Tricks

Be sure to soak the rice overnight to ensure it cooks properly and has the right texture.

- Steaming the rice is essential for achieving the sticky consistency needed for this dish.

- Toasting the sesame seeds adds a nutty flavor to the dessert.

- Make sure to chill the coconut milk sauce before serving for the best taste and texture.

Serving Suggestions

Serve Sticky Rice and Mango as a refreshing dessert on a hot summer day. Pair it with a cup of green tea or Thai iced tea for a complete meal.

Cooking Techniques

Steaming the rice is the key technique for achieving the sticky texture needed for this dessert. Be sure to follow the instructions carefully to ensure the rice cooks properly.

Ingredient Substitutions

If you don't have glutinous rice, you can use jasmine rice as a substitute, although the texture will be slightly different. You can also use honey or agave nectar instead of sugar for a healthier option.

Make Ahead Tips

You can prepare the sticky rice and coconut milk sauce ahead of time and assemble the dessert just before serving. This makes it a great option for entertaining or special occasions.

Presentation Ideas

Serve Sticky Rice and Mango in individual dessert bowls or on small plates for an elegant presentation. Garnish with a sprig of mint or a slice of lime for a pop of color.

Pairing Recommendations

This dessert pairs well with a variety of beverages, including green tea, Thai iced tea, or a glass of sweet dessert wine. It also goes well with fresh fruit or a light salad.

Storage and Reheating Instructions

Sticky Rice and Mango is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Sticky Rice and Mango contains approximately 300 calories, making it a relatively low-calorie dessert option.

Carbohydrates

Sticky Rice and Mango is a carbohydrate-rich dessert, with the main source of carbs coming from the glutinous rice and sugar used in the recipe.

Fats

The coconut milk used in this recipe provides a healthy source of fats, which are essential for energy and nutrient absorption.

Proteins

While this dessert is not high in protein, the sesame seeds used as a garnish provide a small amount of this essential nutrient.

Vitamins and minerals

Mangoes are rich in vitamins A and C, while coconut milk provides minerals such as potassium and magnesium.

Alergens

This recipe contains coconut milk, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Sticky Rice and Mango is a delicious dessert that provides a good balance of carbohydrates, fats, and essential nutrients. It is a sweet treat that can be enjoyed in moderation as part of a balanced diet.

Summary

Sticky Rice and Mango is a delicious and refreshing dessert that combines the sweetness of ripe mango with the sticky texture of glutinous rice. This traditional Thai dish is easy to make and perfect for special occasions or everyday indulgence. Enjoy this sweet treat with friends and family for a taste of Thailand at home.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Sticky Rice and Mango. It was a warm summer day, the air thick with the scent of jasmine and coconut. I was wandering through a bustling market in Thailand, surrounded by vibrant colors and the sound of vendors calling out their wares.

As I browsed through the stalls, my eyes were drawn to a small booth at the corner of the market. There, an elderly woman was deftly preparing a dish that caught my attention. The aroma of sweet coconut and ripe mango wafted through the air, mingling with the scent of steamed rice. I watched in fascination as she mixed together the ingredients, creating a tantalizing dessert that promised to be both refreshing and delicious.

Curiosity piqued, I approached the woman and asked her about the dish she was making. With a warm smile, she explained that it was Sticky Rice and Mango, a traditional Thai dessert that was enjoyed during the hot summer months. Intrigued, I asked if she would be willing to share her recipe with me. To my delight, she agreed, and I eagerly took notes as she walked me through the steps.

The key, she explained, was in the preparation of the sticky rice. It needed to be soaked in water for several hours, then steamed until perfectly tender and sticky. The coconut milk, sugar, and salt were then mixed in, creating a creamy and slightly sweet base for the dish. As for the mango, it had to be ripe and juicy, sliced into thin strips that would complement the rice perfectly.

After jotting down the recipe, I thanked the kind woman profusely and made my way back to my small kitchen. Excitement bubbled within me as I gathered the ingredients and set to work. The scent of coconut and jasmine filled the room as I cooked, transporting me back to that bustling market in Thailand.

Hours later, the dish was finally ready. The sticky rice glistened with coconut milk, the mango slices arranged elegantly on top. I took a hesitant bite, unsure of what to expect. But as the flavors exploded on my tongue, I knew that I had discovered something truly special.

From that moment on, Sticky Rice and Mango became a staple in my cooking repertoire. I shared the recipe with friends and family, delighting in their expressions of wonder and joy as they tasted the dish for the first time. It became a tradition to make it every summer, a reminder of that fateful day in the market when I first learned how to create something so simple yet so divine.

As the years passed, I continued to make Sticky Rice and Mango, each time adding my own twist to the recipe. Sometimes I would infuse the coconut milk with pandan leaves for an extra layer of flavor, or sprinkle toasted sesame seeds on top for a crunchy texture. But no matter how I tweaked it, the dish always brought back memories of that warm summer day in Thailand.

Now, as I sit in my kitchen, surrounded by the comforting scents of coconut and mango, I can't help but feel grateful for the journey that led me to this recipe. It is a reminder of the power of food to connect us to different cultures and traditions, and the joy that comes from sharing something delicious with the ones we love.

And so, as I take another bite of Sticky Rice and Mango, I can't help but smile and give thanks to that kind woman in the market who first introduced me to this wonderful dish. It may have been a simple recipe, but it has brought me so much joy and fulfillment over the years. And for that, I will always be grateful.