Sticky Rice and Mangotyle Banana

Sticky Rice and Mangotyle Banana Recipe from Laos | Ingredients: sticky rice, coconut milk, sugar, and rice flour

Region / culture: Laos | Servings: 6

Introduction

Sticky Rice and Mango is a popular and delicious dessert that combines the sweetness of ripe mangoes with the sticky texture of glutinous rice. This Thai-inspired dish is perfect for satisfying your sweet tooth and is sure to be a hit with family and friends.

History

Sticky Rice and Mango is a traditional Thai dessert that has been enjoyed for generations. It is often served during special occasions and celebrations, as well as a refreshing treat on hot summer days. The combination of sticky rice and sweet mangoes creates a harmonious balance of flavors and textures that is simply irresistible.

Ingredients

1.25 cups of raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.
0.75 cups of very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top).
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. Add enough water to the rice until the water level is about 0.25 inches above the rice surface. Cook the rice in an automatic rice cooker or in a bowl placed in a steamer. Do not open the rice until it is fully cooked, which takes approximately 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 used as 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.
This recipe yields about 6 servings.

Variations

For a twist on the classic recipe, try adding a splash of pandan extract to the coconut milk for a fragrant and colorful twist.
You can also experiment with different fruits, such as pineapple or papaya, in place of mangoes for a unique flavor combination.
To make this dish vegan-friendly, use a plant-based milk alternative in place of coconut milk.

Cooking Tips & Tricks

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

- Cooking the rice in a steamer or rice cooker will ensure that it is perfectly cooked and not too mushy.

- Use ripe mangoes for the best flavor and sweetness.

- The coconut milk adds richness and creaminess to the dish, so be sure to use a good quality coconut milk.

- Serve the dish immediately after assembling to enjoy it at its best.

Serving Suggestions

Sticky Rice and Mango is best served fresh and at room temperature. You can garnish the dish with a sprinkle of toasted sesame seeds or a drizzle of coconut sauce for added flavor. Enjoy this dessert on its own or with a cup of hot tea or coffee.

Cooking Techniques

The key to making Sticky Rice and Mango is to cook the sticky rice until it is tender and sticky, but not mushy. Steaming the rice ensures that it cooks evenly and retains its chewy texture. Be sure to follow the recipe instructions carefully to achieve the perfect consistency.

Ingredient Substitutions

If you don't have access to sticky rice, you can use regular white rice or jasmine rice as a substitute. However, keep in mind that the texture and flavor of the dish may vary slightly. You can also use canned mangoes in syrup if fresh mangoes are not available.

Make Ahead Tips

Sticky Rice and Mango is best served fresh, but you can prepare the components ahead of time and assemble the dish just before serving. Cook the sticky rice and prepare the coconut sauce in advance, then store them separately in the refrigerator until ready to serve.

Presentation Ideas

To make Sticky Rice and Mango visually appealing, arrange the sliced mangoes in a fan shape on a serving plate and spoon the sticky rice alongside. Drizzle the coconut sauce over the rice and garnish with a sprinkle of toasted sesame seeds or shredded coconut for an elegant finishing touch.

Pairing Recommendations

Sticky Rice and Mango pairs well with a variety of beverages, such as Thai iced tea, coconut water, or a refreshing fruit smoothie. For a more indulgent treat, serve this dessert with a scoop of coconut or mango sorbet on the side.

Storage and Reheating Instructions

Leftover Sticky Rice and Mango can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently steam the rice until warmed through or microwave it for a few seconds. Be sure to stir the rice to distribute the heat evenly before serving.

Nutrition Information

Calories per serving

Each serving of Sticky Rice and Mango contains approximately 300-350 calories, depending on portion size and ingredients used. This dessert is relatively low in calories compared to other sweet treats, making it a healthier option for those watching their calorie intake.

Carbohydrates

Sticky Rice and Mango is a carbohydrate-rich dessert, with the sticky rice providing a good source of complex carbohydrates. The mangoes also contribute natural sugars, making this a sweet and satisfying treat.

Fats

The coconut milk used in this recipe adds a rich and creamy texture to the dish, as well as healthy fats. Coconut milk is a good source of medium-chain triglycerides, which are easily digested and provide a quick source of energy.

Proteins

Sticky Rice and Mango is not a significant source of protein, as the main ingredients are rice, mangoes, and coconut milk. To increase the protein content, you can serve this dessert with a side of nuts or seeds.

Vitamins and minerals

Mangoes are a good source of vitamins A and C, as well as potassium and fiber. Coconut milk also contains vitamins and minerals, including iron, magnesium, and zinc. Together, these ingredients provide a nutritious and delicious dessert option.

Alergens

This recipe contains coconut milk, which may be a common allergen for some individuals. Be sure to check for any allergies or dietary restrictions before serving this dish to guests.

Summary

Sticky Rice and Mango is a delicious and nutritious dessert option that provides a good source of carbohydrates, healthy fats, and vitamins and minerals. It is a satisfying treat that can be enjoyed in moderation as part of a balanced diet.

Summary

Sticky Rice and Mango is a delightful dessert that combines the sweetness of ripe mangoes with the sticky texture of glutinous rice. This Thai-inspired dish is easy to make and perfect for special occasions or as a refreshing treat on a hot day. Enjoy the rich flavors and textures of this classic dessert with family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a hot summer day, and I was visiting a small village in Thailand where I had the pleasure of meeting a kind elderly woman named Nuan. She was known throughout the village for her delicious sticky rice and mango with banana dessert, and I was lucky enough to be invited into her home to learn her secret recipe.

Nuan welcomed me into her humble kitchen with a warm smile and a twinkle in her eye. She began by showing me how to prepare the sticky rice, explaining that the key to achieving the perfect texture was to rinse the rice several times to remove any excess starch. She then soaked the rice in water for several hours, allowing it to absorb the liquid and become plump and tender.

While the rice was soaking, Nuan began to prepare the mango and banana. She peeled and sliced the ripe mango into thin strips, arranging them beautifully on a serving plate. She then sliced the bananas into rounds, placing them alongside the mango. The vibrant colors of the fruit contrasted beautifully against the white sticky rice, creating a visually stunning dessert.

As Nuan continued to cook, she shared stories of her childhood and the traditions that had been passed down through generations in her family. She spoke of the importance of using fresh, local ingredients and taking the time to prepare food with love and care. Her words resonated with me, and I felt a deep connection to the culinary heritage that she so passionately embraced.

Once the rice had finished soaking, Nuan steamed it in a bamboo basket until it was soft and sticky. She then gently folded in coconut milk and sugar, infusing the rice with a rich, creamy sweetness that would complement the tartness of the mango and the subtle flavor of the banana. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dessert.

Finally, Nuan assembled the dish, spooning the sticky rice onto a serving plate and arranging the mango and banana on top. She drizzled a generous amount of sweetened coconut milk over the fruit, creating a luscious sauce that would coat each bite in creamy goodness. The colors and textures of the dish were truly a feast for the senses, and I couldn't help but marvel at the simple yet exquisite beauty of Nuan's creation.

As I took my first bite, I was transported to a place of pure bliss. The sticky rice was perfectly cooked, with a chewy texture that melted in my mouth. The sweet mango and creamy banana added a burst of freshness and flavor, while the coconut milk tied everything together with its rich, decadent sweetness. It was a dessert unlike any I had ever tasted, and I knew in that moment that I had stumbled upon a culinary treasure.

After finishing my meal, I thanked Nuan profusely for sharing her recipe with me and for welcoming me into her home with such warmth and generosity. She smiled and patted my hand, telling me that the true beauty of cooking lies in sharing it with others and passing on the traditions that have shaped us. Her words stayed with me long after I left the village, and I knew that I would always cherish the memory of that fateful day when I discovered the joy of sticky rice and mango with banana.