Description
A delicious coconut sticky rice served with fresh mango and a coconut cream sauce.
Ingredients
Scale
- 2 cups sweet rice
- 1 (13 ounce) can full-fat coconut milk
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1–2 large mangoes
- Sesame seeds (to garnish)
- 2/3 cup full-fat coconut milk
- 3 tablespoons sugar
Instructions
- Soak the rice. Transfer the rice to a large bowl filled with water. Make sure the bowl is large enough to hold enough water to cover the rice. Allow the rice to soak for at least 1 hour or up to overnight.
- Wrap up the rice in a cheesecloth. After the rice has been soaking for at least one hour, drain and rinse, then transfer to the center of a large cheesecloth. Allow it to drain. Then loosely wrap the rice in the cheesecloth (loose, yet secure enough that none of the grains can escape).
- Prepare your steamer. I do not own a sticky rice steamer pot. I improvised by inverting a large mesh stainless steel steaming basket and placing it in a tall pot. The inverted basket creates a barrier between the boiling water at the bottom of the pot and the cheesecloth wrapped rice resting on top. This keeps the rice from being submerged in water.
- Steam. Add enough water to your pot so that it is filled by approximately 1 inch. Transfer the wrapped-up rice to the pot and place it on top of the steaming basket. Cover with a tight-fitting lid and bring water to a boil over high heat. Reduce heat to a simmer and allow the rice to steam for 15-20 minutes, or until grains become translucent.
- Heat the coconut milk. As the rice steams, heat 1 can of coconut milk over medium heat. Stir often to prevent the coconut milk from burning or curdling. Add the sugar and salt, stirring continuously until dissolved. Set aside, keep warm.
- Put it together. Transfer the steamed rice to a large bowl and mix with the sweetened coconut milk. Cover. Allow rice to rest for 5 minutes as it absorbs the coconut milk.
- Prepare the coconut cream sauce. In a small saucepot, add the coconut cream and sugar. Bring to a low boil, then reduce heat to low. Simmer until slightly thickened.
- Serve. Transfer a scoop of warm coconut sticky rice to a small serving plate and serve with seasonal mango, coconut cream sauce, and a small sprinkle of sesame seeds, if desired.
Notes
- Make sure to soak the rice properly for best results.
- You can adjust the sweetness by adding more or less sugar as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg