Mango Sticky Rice

Mango Sticky Rice - Fried Green Kimchi

Last summer, I took a 4 day trip to Thailand. While there, I ate every single bit of Thai food I could. It was all delicious, of course. Thai food is awesome!

One of my favorite dishes was the coconut sticky rice. It’s such a simple & delicious dessert. I was actually intimidated about recreating it at first. I imagined it would be difficult & time consuming but in actuality it was extremely simple to make. Check out my step by step instructions & recipe for Mango Sticky Rice.

Mango Sticky Rice - Fried Green Kimchi

Mango Sticky Rice - Fried Green Kimchi

Step 1: Get yourself some Thai Glutinous Rice & Coconut Cream.

Mango Sticky Rice - Fried Green Kimchi

Step 2: Rinse 1 cup of rice 3-4 times in a sieve then soak in water for 2-3 hours. Once the rice has soaked, rinse it again then simmer it with 1 1/2 cups of water for around 15 minutes or until the rice has absorbed the water.

Mango Sticky Rice - Fried Green Kimchi

The rice will begin to look very creamy while cooking. Just let it keep going until the water is absorbed.

Step 3: Cook down coconut cream & sugar to make a sweet sauce for the rice. Slice up a mango & shape the rice. The rice will easily shape from whatever dish you press it into. For mine, I didn’t have any small shallow bowls available so I pressed it into a plastic bowl I usually use for leftovers, hence the funny dent on top. It worked fine. The rice should slide right out onto a plate for serving. Top with sesame seeds & the coconut cream.

Mango Sticky Rice - Fried Green Kimchi

This is good eaten warm or cold. Enjoy!

Mango Sticky Rice - Fried Green Kimchi

Mango Sticky Rice

  • Servings: 4
  • Print

Ingredients:

  • 1 Cup glutinous rice
  • 1 1/2 Cups water
  • 1 Cup coconut cream + 1/4 Cup
  • 1/2 tsp salt
  • 2 Tbsp  sugar + 1 tsp
  • 1 mango
  • 1 tsp sesame seeds

Directions:

Using a fine mesh sieve, rinse the rice 4-5 times then soak in clean water for 2-3 hours. Once the rice has soaked, rinse it one more time. Place the rice in a pot with 1 1/2 cups water. Simmer on low until the rice has absorbed the water, about 15-20 minutes. Add the coconut cream, salt & sugar to the rice. Cook on low for 5-10 minutes longer. Leave covered for 10 minutes then remove from heat.

Warm 1/4 Cup of the Coconut Cream over low heat. Add 1 tsp sugar & stir over heat until the sugar has dissolved in the cream.

Shape the rice by pressing in a shallow bowl or cup with the desired shape. Turn the bowl/cup upside down & let the rice slide out. Top with sesame seeds & serve with coconut cream & mango on side.

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