Recipe: Mango with sticky rice
Chiang Mai is a relaxing oasis in the north of Thailand. It’s also the home of sticky rice and this dessert quickly became a favourite treat on holiday last year. It’s the perfect sweet treat for summer.
Mango with Sticky Rice
(Serves 2)
1 cup glutinous rice*
1/2 cup of coconut milk
1 ripe mango, sliced or cubed
2 tsp sugar
Pinch of salt
Prepare the rice in advance. Rinse rice three times, or until water is clear, then cover with water and soak overnight. (The Thai’s say the longer the rice is soaked, the better the texture is.) The next day steam the rice over simmering water for 30 minutes in a steamer lined with muslin or in a metal sieve covered with a lid or heat-proof bowl.
In a pot, bring the coconut milk, sugar and salt to the boil. Once it has come to the boil and the sugar has dissolved, remove from the heat. You can either serve the cooled coconut milk mixture in a small jug, for people to pour themselves, or add the steamed sticky rice to the pot and mix together well. Serve cool, topped with mango.
Variation: While mango is the authentic accompaniment, try sticky rice with any seasonal fruit or berries that you like.
* You can find glutinous rice in good Asian groceries. The rice needs to be soaked for at least three hours (overnight is best) before steaming or cooking by absorption method.
This recipe is dairy-free, gluten-free, vegan/vegetarian.
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