October 3, 2021, 11:27 am | Read time: 2 minutes
You can’t avoid this dessert in Thailand. The delicious Mango Sticky Rice is a classic of Thai cuisine. With this recipe, you can cook the specialty yourself.
Thailand’s national dessert packs a punch. Mango Sticky Rice may look like rice pudding, but it tastes sweeter and fruitier. Unlike the German version, sticky rice is used here, which can be found in Asian markets. The dish is rounded off with coconut milk. When and how Mango Sticky Rice originated is unclear.
The fruity dessert is a must-have on any vacation in Thailand, and you can find Mango Sticky Rice on almost every corner. However, in Germany, it’s a bit more challenging to get this treat. And since a flight to Thailand isn’t always possible, we simply make the dessert ourselves. For this recipe, you only need a few ingredients, but you should have a steamer at home.
Also interesting: Thai glass noodle salad–easy to make yourself!
The preparation is not complicated and goes quickly. With one exception: The rice should soak in water for three to twelve hours before consumption. The preparation is definitely worth it, as enjoying it makes you feel like you’re at a street food market in Thailand.
Recipe for Mango Sticky Rice from Thailand
Ingredients (for 2 people)
- 100 g sticky rice
- 120 g coconut milk
- 100 g sugar
- 1 ripe mango
- 1/2 teaspoon cornstarch
- Salt
- Steamer
Preparation
- Thoroughly wash the sticky rice with warm water. Change the water until it is clear. Soak the rice in water for three to ten hours.
- Then drain the rice, place it in the steamer, and cover with a damp kitchen towel. Fill a pan or pot one-third full with boiling water and place the bamboo basket on top. Steam for 20 minutes at full heat.
- Warm half of the coconut milk and stir in 40 g of sugar. Add a pinch of salt.
- Warm the cornstarch with a little water in a new pot. Then add the remaining sugar and coconut milk, stir well, and bring to a boil. Peel the mango and cut it into 1.5 cm thick slices.
- Turn the rice over using the kitchen towel and cook for another ten minutes. Then mix in a bowl with the coconut milk-sugar mixture. Let it rest covered for 15 minutes.
- Serve with coconut sauce and mango slices.