Thai mango sticky rice
Mango sticky rice is a classic Thai street favourite. Sticky rice cooked with coconut milk – topped with coconut milk sauce. Finished with sesame seeds white and black and crunchy moong dal.
Ingredients
- 1 cup Sticky Rice soaked for 8 hours
- 300 ml Coconut milk
- 3 Banana leaves
- 2 tbsp Sugar
- 1 tsp Cornflour
- 2 tbsp Sesame seeds mix of white and black sesame
- ¼ cup Fried moong dal optional
Instructions
- Start by cooking the rice. Line the bamboo steamer with banana leaves. Add the soaked rice in the centre, cover and place on top of a boiling pot of water. You can also use a steamer insert if you don’t have a bamboo steamer. Or simply cook the rice in the pot of boiling water, the texture in this case is mushier, so keep stirring. Let it steam for 20 minutes.
- Meanwhile, lets start with your coconut sauce. Add the coconut milk to a shallow pan. On medium heat combine the sugar with the coconut milk, make sure to not boil it. Taste and adjust sugar according to your taste.
- Remove from heat and divide this coconut sauce into 3 equal parts. We will use 1 to give the rice the last cook, the second would be incorporated into the rice post cooking. And the third would become the sauce we use for topping.
- Use one third of the sauce, add cornflour to it and stir on low heat to make a thick slurry. Keep aside.
- Carefully remove the bamboo steamer from the pot of water. Add 1/3rd of the coconut sauce and mix well. Steam for another 10 minutes.
- Remove and dish out the rice into a bowl. Add the remaining coconut sauce to the rice and mix well until combined.
- Peel the mangoes and dice into cubes or slice.
- Serve with fresh, sweet mangoes, topped with sweet coconut sauce, white and black sesame seeds and fried moong dal.