I genuinely cherish every country, city, and the people I’ve encountered in my life. Each place is unique, with its own charm.
Before coming to the United States, I lived in Thailand for nearly four years. I loved Thailand—the land of contrasts. Skyscrapers, run-down alleys, filthy canals traversing the entire city, elderly ladies selling fresh coconut soft cakes wrapped in banana leaves, fragrant white plumeria blossoms, performing elephants, the splendid Grand Palace, ubiquitous shrines, monks seeking alms, and the vibrant nightlife. Despite these contradictions, everything coexists peacefully in this country. No matter how eccentric your personality, it’s accepted here.
After leaving Thailand, I often yearned for that place and its food. The Thai cuisine in the United States has been modified and doesn’t quite capture the authentic Thai flavors. By recreating beloved Thai dishes from memory, I can transport myself back to Thailand through the aroma of the food.
This Mango Sticky Rice is a classic Thai dessert. It’s a delightful treat with the perfect balance of mango, coconut milk, and sticky rice, sweet but not overwhelming.
The ingredients are simple, and it’s easy to make. This recipe serves 5-6 people.
Ingredients:
- Mangoes (preferably ivory mangoes): 3
- Coconut milk: 1 can
- Thai glutinous rice: 1 bowl
- Sugar: 1 tablespoon
- Salt: 1/4 teaspoon
Instructions:
- Soak the glutinous rice overnight and drain the water. Steam the rice over medium-high heat for 20 minutes.
- While the rice is steaming, you can start preparing the coconut milk. Freshly squeezed coconut milk is ideal, but canned coconut milk works too. Heat the coconut milk over medium heat. Once hot, add 1 tablespoon of sugar and 1/4 teaspoon of salt. Stir continuously until the sugar and salt dissolve, and the coconut milk becomes thick. Then, turn off the heat.
- About 15 minutes into steaming the rice, start heating the coconut milk. It’s best to use the coconut milk while it’s freshly stirred. If not, canned coconut milk will do. This is the coconut milk I used.
- Heat the coconut milk over medium heat. Once hot, add 1 tablespoon of sugar and 1/4 teaspoon of salt. Stir continuously. Once the sugar and salt are completely dissolved, and the coconut milk thickens, turn off the heat.
- When the rice is steamed for about 15 minutes, you can start cooking the coconut milk. Pour a small amount of the freshly cooked coconut milk onto a small heap of hot steamed rice. Let it sit for 5 minutes, allowing the rice to absorb the coconut milk fully.
- Arrange mango slices on the other side of the bowl. Before serving, pour a few spoonfuls of the coconut milk on top.
Tips:
- This is a dessert, not a main course. It’s a small portion of freshly steamed glutinous rice paired with mango. Mango is the main focus, and glutinous rice is a small part of it. Some people have made a large bowl and treated it as a main course, but it might become too rich.
- Some have mentioned that the glutinous rice is not steamed enough. I used Thai glutinous rice, which is long-grain. Soaking it overnight and steaming for 20 minutes should be enough. I’m not familiar with the round glutinous rice commonly used in China, so please check other recipes if using that type.
- Pay attention to a few crucial points: 1) Soak the glutinous rice for at least 8 hours overnight. 2) Use plenty of water for steaming. Use medium-high heat. 3) Be mindful of the quantities.
- The Thai way of enjoying mango sticky rice is to add clear coconut water (not coconut milk or coconut cream) while steaming the glutinous rice. Unfortunately, I don’t have access to it in the United States, so I skipped this step.
