THAI MANGO STICKY SWEET RICE DESSERT
Make and share this Thai Mango Sticky Sweet Rice Dessert recipe from Food.com.
Provided by Poison_Ivy
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Soak the sweet rice overnight.
- Drain.
- Place rice on cheesecloth and steam for about 30 minutes.
- Bring coconut milk to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
- Transfer the rice to the rice cooker and let it steam for about 30 minutes after it pops.
- In the meantime, make sure rice is sticky enough(fully cooked)but not overcooked like a paste. Stir in 2/3 coconut mixture.
- Rice can be served warm immediately or serve chilled.
- Divide rice into 2 servings, place the chopped mangoes on top or on the side. Drizzle desserts with the remaining sauce.
Nutrition Facts : Calories 722.7, Fat 22.9, SaturatedFat 19.7, Sodium 313.1, Carbohydrate 128, Fiber 5.7, Sugar 63.9, Protein 7.9
STICKY RICE WITH MANGO
Sticky Rice with Mango
Categories Fruit Rice Dessert Coconut Mango Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
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- Soak. 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 (which I expect is the same for many of you as well). I improvised and made my own 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 of the steamer basket. Since we're steaming the rice, the idea is to keep 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 (making sure it doesn't fall to the side and into the water). 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.
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- Place a metal bowl/plate (or a plate that can withstand the hot steam) on the aluminum balls. Add drained rice to the bowl/plate.
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