Sticky rice mango according to traditional Thai recipe
My favourite dessert is sticky rice mango. It also happens to be a vegan dessert. This dish is truly a treat and too delicious to wait until you're at a Thai restaurant again. Come, let's make it ourselves!
Kitchenware
- measuring cup
- steamer basket
- baking sheet
- (saucepan)
- sieve
Ingredients
- 200 gr sticky rice (on sale at the toko)
- 1 ripe mango
- 200 ml coconut milk or coconut cream
- 3 el sugar
- 1 el cane sugar
- 1 piece of santen
- optional roasted sesame or mung beans (the latter also on sale at the toko)
Instructions
Making sticky rice (day in advance)
- Wash the sticky rice well so that the excess starch washes away.
- Soak the sticky rice in water for at least 6 hours: put it under water in a measuring cup the night before.
- Drain the sticky rice and steam in a steamer basket for 25 minutes until tender. To steam the sticky rice: use a bamboo steamer basket with some baking paper on the bottom so the rice does not stick to the basket. You can also hang a strainer over a pan of boiling water to steam the rice.
prepare coconut sauce and mango
- Pour the coconut milk into a small pan and put it on low heat.
- Add the santen, sugar, cane sugar and salt and stir until the santen and sugar are dissolved. Note: if you heat santen too hard, it will start to taste like soap.
- Chop the mango and set aside.
- Spoon a few tablespoons of sticky rice on a plate and top with pieces of mango.
- Pour the coconut milk liberally over the top.
- Optional: garnish with some toasted sesame or roasted mung beans.