Cody Casey
Mango sticky rice is a delicious dessert that is easier to make at home than you might think. It features sweet, creamy coconut sticky rice, ripe mango, and a slightly salty coconut sauce. The traditional way to make sticky rice is to steam it in a bamboo basket over a metal pot of boiling water, but you can also cook it in a pot on the stove. This text will guide you through the steps to make this mouth-watering dessert.
| Characteristics | Values |
|---|---|
| Preparation time | Varies, but typically 20-25 minutes |
| Cooking method | Steam over a pot of boiling water, or cook in a rice cooker |
| Rice type | Sweet rice/glutinous rice/sticky rice |
| Rice preparation | Rinse rice until water runs clear, then soak for 1-8 hours or overnight |
| Rice cooking | Cook until rice is translucent and chewy, not mushy |
| Sauce preparation | Combine coconut milk, sugar, and salt in a saucepan, heat until sugar is melted |
| Sauce consistency | Should coat the back of a spoon |
| Serving suggestion | Serve with sliced mango, and sprinkle with toasted sesame seeds |
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What You'll Learn
Rinse and soak the rice
Rinsing and soaking the rice is an important step in making mango sticky rice. It helps to remove excess starch and ensure the rice has a good texture. Here is a detailed guide on how to do it:
Place the rice in a large bowl and cover it with a couple of inches of cold water. Use your hand to gently stir the rice, washing it under the water. You will need to rinse it several times, repeating the process until the water runs almost clear and is no longer cloudy. This may take around 3-5 rinses, but it can take up to 6 or 7 times. Make sure you drain off the starchy water after each rinse.
Once the water is running clear, add fresh water to cover the rice by about an inch. Then let the rice soak. The minimum soaking time is around 1 hour, but for best results, it should be soaked for 8-10 hours or even overnight. If you are in a hurry, there is a faster method: cover the rice with 1 ½ inches of boiling water, leave it to soak for 20 minutes, and it will be ready to cook.
Remember, sticky rice is different from regular rice and requires less water. It is also important not to skip the soaking step, as it helps the rice achieve the right texture. After soaking, the rice is ready to be drained and steamed.
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Steam the rice
To steam the rice, start by rinsing the sticky rice under cold water 3-5 times, or until the water turns clear. Drain the starchy water and repeat the process until the water runs clear. Then, fill the bowl with fresh water, covering the rice by about an inch, and leave it to soak for 8-10 hours or overnight. If you're short on time, you can use boiling water to soak the rice for 20 minutes.
Next, drain the soaked rice and place it in a strainer. You can use a bamboo steamer, a makeshift steamer with a sieve, or a fine mesh stainless steel strainer. Place the strainer over a pot with about an inch or two of boiling water. Cover the pot and steam the rice for 20-25 minutes, flipping the rice halfway through. The rice is ready when it's translucent and chewy, with no hard raw bits in the middle.
If you're using a heatproof bowl, add about two inches of water to your steamer, not the rice. Place the bowl on the steaming rack, cover the steamer, and turn the heat to medium-high. When steam starts to escape from the pot, turn the heat down to medium.
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Prepare the sauce
While the rice is cooking, make the sauce. Combine the coconut milk, sugar, and salt in a small pot. If you have a pandan leaf handy, knot it and throw it into the mixture for extra aroma. You can also add cornstarch to thicken the sauce. Cook the sauce over medium heat until it starts to bubble, then turn off the heat and cover the pot.
If you prefer a thinner sauce, do not let the mixture come to a boil. Instead, simmer the sauce for about 3 minutes. If you prefer a thicker sauce, bring the mixture to a boil, then reduce the heat and simmer for 3 minutes.
Reheat the sauce once the rice is ready. For the rice to absorb the sauce properly, it is important that both the rice and the sauce are very hot. Once the rice is cooked, immediately pour the hot sauce over the rice and stir to break up any lumps.
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Combine rice and sauce
To combine the rice and sauce, you should first make the sauce. In a saucepan, combine the coconut milk, sugar, and salt. You can adjust the salt and sugar to taste. If you want a thicker sauce, add some cornstarch or rice flour. Bring the mixture to a boil, then reduce the heat and simmer for about 3 minutes. You should make the sauce before the rice, as you will need to add the hot sauce to the hot rice.
Once the rice is cooked, pour about a quarter of the sauce into the rice and leave it for about 5 minutes to absorb the sauce. You can add more sauce if you prefer a moister texture. The rice should absorb all the liquid and look plump and shiny, but not mushy.
After the rice has absorbed the sauce, it's time to serve. Place the rice on a plate and pour the remaining sauce over it. You can also serve the sauce on the side. The dish is best eaten within a few hours of making it, and it can be reheated in the microwave.
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Serve with mango
Mango sticky rice is a healthy, satisfying, and delicious dessert. It is best eaten within hours of making it. The key to creating the best classic mango sticky rice is using ripe mangoes. If your mangoes are still tough, store them at room temperature to let them ripen further before cutting them. Once the mangoes get soft, transfer them to the fridge so they will stay fresh without over-ripening.
To serve, slice up the mango and place the sticky rice on a plate with the sliced mango. Pour the coconut sauce over the rice or serve it on the side. You can also sprinkle the rice with crispy mung beans. The amount of sauce you use is up to your preference, as is the amount of sugar in the sauce, depending on the sweetness of the mango.
If you prefer a larger dessert or want to serve this as a standalone snack, you can use 1/2 cup of rice per serving. 1/3 cup of rice with half a mango creates a great dessert size.
You can make this dessert in advance and store the sticky rice and coconut milk sauce separately in the fridge for up to two days. Reheat the sticky rice and sauce in the microwave until they turn to room temperature.
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Frequently asked questions
First, rinse the rice 3-7 times under cold water until the water starts to run clear. Drain the water and repeat until the water is no longer cloudy. Then, soak the rice for 1-10 hours or overnight. Next, steam the rice for 20-25 minutes. Finally, combine the cooked rice with the coconut sauce and mango.
Combine coconut milk, sugar, and salt in a pot. Cook over medium heat until the sugar is melted. Do not bring the mixture to a boil.
For a dessert serving, use 1/3 cup of rice with 1/2 mango. For a larger serving or a standalone snack, use 1/2 cup of rice. For every cup of uncooked rice, you will need 1/2 cup of coconut milk.
After the rice has been soaked, it takes at least 20 minutes to cook. You will know it is ready when the grains are chewy and translucent.
