Thai Sweet Sticky Rice with Mango

Sweet shiny and translucent sticky rice with ripe mangoes

My son, daughter and I just love this Thai dessert. It is a must have when we dine at any Thai restaurants. My husband likes it too but he he tries to avoid it since this is a carb rich recipe. For me I just care about the taste and texture. I simply love it.

Ingredients

1 cup Thai glutinous or sticky rice, soaked for at least 2 hours or overnight

1 cup coconut milk (I used Aroy-D coconut milk)

1/2 cup sugar

1/2 teaspoon salt

2-3 pandan or screwpine leaves (optional)

freshly peeled and sliced ripe mangoes

for the coconut cream topping

1/2 cup coconut milk

1/8 teaspoon salt

1/2 teaspoon sugar

1 teaspoon corn starch mixed with 1 tablespoon of water

toasted sesame seeds or toasted mung beans (instructions below)

Directions

1.  Prepare a steamer and let the water come to a rolling boil. Line the steamer with a cheese 

     cloth.

2. Drain the glutinous rice and place the rice on the cheese cloth and steam the rice for 

     about 2o minutes.

3.  In the mean time prepare the coconut sauce for the sticky rice. Take a pot and add 

      coconut milk, sugar, salt and pandan leaves and heat on low heat until the sugar has 

     dissolved.  Remove the pot from the stove and remove the pandan leaves. Keep it aside.   

     Don't let the coconut milk come to a boil.

4.  Next prepare the coconut cream topping. In another pot add all ingredients and mix     

      well.  Place the pot on the stove on low heat and stir the coconut cream until the cream 

      thickens. Remove from the stove and keep it aside.

5.  When the rice is cooked, remove the rice and place it in a shallow bowl.  Pour half of the 

      coconut sauce on the rice and stir well. Keep adding more coconut sauce, one spoon at a 

      time until the coconut milk just covers the surface of the rice. Stir well and leave it for 

      about 15-30 minutes for the rice to absorb the coconut sauce.

6.  When the sweet sticky rice has absorbed all the coconut sauce, serve the sweet sticky rice 

      with freshly sliced ripe mangoes.  Drizzle some coconut cream on top of the rice and 

      sprinkle with some toasted sesame seeds or toasted mung beans before serving. 

To make toasted sesame seeds or toasted mung beans

To make toasted sesame seeds, take some sesame seeds and roast it in a pan on low heat until the seeds turn light brown.

To make toasted mung beans, take about 1/2 cup of hulled mung beans, wash and soak in some water for about an hour or until it has plumped a little and the color of the beans turn pale. Drain the beans and place the beans on some kitchen towel and air dry the beans for about 15-30 minutes. Next pan roast the beans on low heat until the beans turn slightly brown.

If the sticky rice is too wet

If you have added too much coconut sauce and find the sticky rice is too wet, all is not lost. Just put the wet sticky rice back on steamer and steam the rice for about 15-20 minutes. The rice will get a bit softer but it is still delicious.