White, creamy Thai sticky rice with mango is familiar to most people. The whole grain black sticky rice most likely not. Combine these two grains for a sweet sticky rice dish with a delicious bite.

This recipe for Thai sticky rice with mango combines whole grain black sticky rice with creamy white sticky rice. No mushy sticky rice with mango anymore.

The authentic Thai recipe vs. this recipe

The authentic sticky rice mango consists of three parts (garnish like baked mung beans or sesame are separate):

  • White sticky rice in sweetened coconut milk (or coconut cream)
  • Sweet and salty coconut sauce over the rice
  • Thai mango

This KInd or Asian recipe for sticky rice with mango has the following parts:

  • White and black sticky rice in sweetened coconut milk
  • Sweet and salty coconut sauce over the rice
  • Sliced ‘ordinary’ mango with passion fruit
  • Mango sauce with passion fruit and coconut milk

Why do I customize an already popular authentic recipe? Read on.

This recipe for Thai sticky rice with mango combines whole grain black sticky rice with creamy white sticky rice. No mushy sticky rice with mango anymore.

Thai black sticky rice

My sticky rice is purple and black but it contains as much white as black sticky rice. You don’t see the white sticky rice because the black sticky rice has given off its colour.

The starchy white sticky rice becomes soft and creamy, even slighty mushy, after adding the sweetened coconut milk. In order to keep the chewiness of the sticky rice, I always make this dish by adding whole grain black sticky rice.

And it looks great, don’t you think?

Use kitchenware you already have for steaming

For this vegan and gluten-free sweet recipe, you need to rinse the sticky rice very well and soak it for a few hours before it can be steamed. Steaming guarantees a perfect texture every time, so I’d rather do that than cook. Go to this blog post for a detailed explanation about steaming sticky rice with a metal sieve or Chinese bamboo steamer.

Also possible: a ring made of aluminum foil on which a (metal) steam basket can rest. Just make sure that the water does not touch the basket, otherwise you can still boil part of the sticky rice.

Let the steamed sticky rice sit in the hot coconut milk for 30 - 60 minutes.

The steamed sticky rice is chewy, slightly sticky and yet loose. Pour warm sweetened coconut milk over it. After 30-60 minutes the coconut milk is absorbed and the sticky rice is creamy and sweet, but not mushy! The remaining coconut milk, which has been kept separate, should be thickened slightly and used as an extra sauce.

TIP: make this vegan and healthy recipe even healthier by omitting the sugar. The mango and coconut milk are naturally sweet. A pinch of salt helps enhance the natural sweet taste of the coconut milk.

Omit the sugar for a comforting and healthy naturally sweetened dessert.

Which mango for the Thai sticky rice

Good quality coconut milk and Thai sticky rice can be bought at an Asian supermarket or online. But getting the right mango?

The delicious and juicy Thai mango smells like coconut and is nectar-sweet but with enough acid to keep things exciting.

Depending on the season, it’s possible to buy it in the Asian grocery store. But sometimes you may be unlucky enough to come home with an expensive and stringy Thai mango.

To avoid any disappointment you can give the boring ‘ordinary’ mango from the supermarket a boost:

  • MANGOSAUS: Puree fresh mango with coconut milk and passion fruit. This is how you mimic the taste of a Thai mango.
  • PASSION FRUIT: marinate the sliced mango with a little bit of passion fruit. You can replace it with lime juice if passion fruits are unavailable. However, the tropical acidity of the passion fruit is absolutely preferred. Keep it subtle, passion fruit dominates quickly, so just add enough to enhance the mango flavour.

This recipe for Thai sticky rice with mango combines whole grain black sticky rice with creamy white sticky rice. No mushy sticky rice with mango anymore.

In Thailand this dish is not a dessert but a sweet snack. A licence to eat this sweet dish all day long. Thai sticky rice with mango for breakfast? Yes, please!

Comforting warm Thai sweet recipe

TIP: Thai sticky rice is served at room temperature, but in the winter it is very comforting to eat the fragrant sticky rice warm.

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Thai Sticky Rice Mango With a Twist

White, creamy Thai sticky rice with mango is familiar to most people. The whole grain black sticky rice may not. Combine these two types for a sweet sticky rice dish with a delicious bite.

White, creamy Thai sticky rice with mango is familiar to most people. The whole grain black sticky rice most likely not. Combine these two grains for a sweet sticky rice dish with a delicious bite.

  • Author: Kamwoj
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 4 hours 50 min till 1 day (with soaking time)
  • Yield: 2 1x
  • Category: sweet, dessert, healthy
  • Method: steam
  • Cuisine: Thai
Scale

Ingredients

Sticky rice:

  • 75 g black Thai sticky rice
  • 75 g white Thai sticky rice
  • 1/2 pandan leaf fresh or frozen, optional

Coconut sauce and mango sauce:

  • 1 can/ 400 ml coconut milk (not light)
  • 2 stalks of lemongrass, bruised
  • 24 tbsp white or light brown sugar, to taste
  • ¼¾ tsp fine sea salt
  • 1 large, ripe mango (cut off a thick slice and keep it aside)
  • 1 passion fruit (frozen or fresh) or lime juice to taste
  • 1/2 tsp corn starch or tapioca flour

Garnish, optional except for the mango of course:

  • Palm sugar crunch (recipe in this blog post)
  • Crispy fried mung beans without skin
  • Small leaves Thai basil
  • The big slice of mango in thick strips

Supplies for steaming the rice:

  • Metal sieve large enough to fit the sticky rice in and a high pan where the sieve can be hung 3 to 4 cm above the bottom.
  • Or make a steam ring out of aluminium foil (see photo in the blog post) for in the pan to rest a metal steam basket on
  • Or a Chinese bamboo steam basket with cheese cloth and a pan on which the steam basket can rest on.
  • Go to this blog post for more information about steaming sticky rice.

Instructions

Sticky rice:

  1. Rinse the mixed two types of rice until the rinse water is no longer cloudy. The rinsing water remains purple / blue. Soak the rice in fresh water for 4 hours to one night in the fridge.
    Drain the rice in a metal sieve.
  2. Hang the sieve with rice and pandan leaf (if you use it) in a pan with water. The sieve must not touch the water. Put the lid on the pan. Bring the water to boil. Steam on medium heat for about 30 minutes or until the core of the rice is no longer raw. Check regularly that there is enough water in the pan. Go to this blog post if you want to steam with a bamboo basket. Turn off the heat source. Move the warm rice to a large bowl and cover it. Continue with the coconut sauce.
  3. Coconut milk: mix the cornstarch with a little bit of water. Set aside. Heat the coconut milk and crushed lemongrass in a small pan. When the coconut milk is almost boiling, set the heat source to its lowest setting. Stir regularly to prevent the coconut milk from burning. After 5 minutes, stir in the sugar and salt. The coconut milk should be sweet and slightly salty. Adjust as desired.
    Divide the coconut milk : A) Spoon 2 to 3 tbsp of the coconut milk out of the pan into a high bowl or cup for the mango sauce later. B) Pour most of the hot coconut milk into the rice until the rice is barely covered, without stirring. Keep some of the coconut milk to make a  coconut sauce/ cream. Cover the rice and let it sit for 30-60 minutes. C) Make the coconut sauce. Throw away the lemongrass. Increase the heat source a little. Stir a little bit of the cornstarch mixture through the warm coconut milk. Keep stirring for a minute or two until the coconut milk has become thicker. Add more cornstarch if needed. Turn off the heat source. Pour the sauce into a jug or a bowl with a spoon. Set aside.
  4. Mango sauce: mash mango (without the slice of mango that you will serve later with the sticky rice) with the 2 to 3 tablespoons of coconut milk that was set aside. Season with a little bit of passion fruit or lime. Be careful not to add too much that it dominates the mango flavour.
  5. Garnish, optional:
    Crispy mung beans: roast 2 tbsp raw mung beans crispy in a dry pan over medium heat. This will take a few minutes.
    Crunchy palm sugar with sesame and coconut zest: go to the recipe for chia seed pudding with papaya.
    Mango: add lime and/or passion fruit to the mango that is sliced into strips for an extra zing.
  6. Serve: divide the rice over two bowls or plates. Spoon the mango sauce next to it. Place the mango slices on top of the mango sauce. Garnish as desired.

Keywords: sweet, Thai, sticky rice, healthy, whole grain, mango, dessert

 

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