Anyone who has been to Thailand or a Thai restaurant and who has tasted this dessert knows that “mango sticky rice” is totally addictive! If you like rice pudding,…]]>
Anyone who has been to Thailand or a Thai restaurant and who has tasted this dessert knows that “mango sticky rice” is totally addictive! If you like rice pudding, this recipe is for you. We are here with an extremely tasty sticky rice with coconut milk, slightly sweetened with palm sugar, accompanied by pieces of fresh mango. It’s simply irresistible. And for those who are careful, gluten-free and vegan!
- 250g sticky rice
- a teaspoon of yellow mung beans (optional)
- 250ml coconut milk
- 40g of palm sugar (or failing that brown sugar) I think it’s enough
- 1/2 teaspoon of salt
- 1/2 teaspoon pandanus flavoring
- 1 very ripe mango
For this recipe, soak the sticky rice in water for at least 3 hours.
Weigh out the amount needed.
You can also leave it overnight, no risk of the rice swelling too much!
Also soak a teaspoon of yellow mung beans in a small bowl of cold water.
Here is palm sugar. You can replace it with brown sugar.
When the rice has been sufficiently soaked:
Pour the coconut milk into a small saucepan with the sugar, salt and pandanus leaf flavoring. Heat over low heat until the sugar has dissolved. Book.
I took artificial flavor, but if you search the net, you can find natural ones. You can also do it yourself with fresh leaves. The pandanus leaf has a very particular aroma that tends towards hazelnut, it’s very surprising. I will soon give you an explanation on how to make your homemade leaf water.
You will have to steam the sticky rice. Drain it well, then rinse it without rubbing it between your hands, because the rice is at this stage (after soaking) fragile, it may fall apart. Once drained, place it in a bamboo basket preferably, as this will give an inimitable taste.
Place the basket over a quantity of boiling water. The bottom of the basket should not touch the water. You can also cook it in a more traditional steamer. But especially not in the pan. Only steam will produce true sticky rice.
Place a lid and cook the rice for a good half hour.
Meanwhile, wipe the mung beans with a paper towel.
Then fry them in a small amount of oil in a pan.
Once the rice is cooked, pour it into a bowl.
Add the hot coconut milk (heated if necessary) while mixing.
The sticky rice will slowly drink the coconut milk. So add it as you go.
Peel and cut the mango into pieces.
Serve immediately a portion of sticky rice with some refried mung beans and fresh mango. The mix between the freshness of the mango and the hotness of the rice gives this incredibly tasty dessert!
