Thai Mango Sticky Rice
Votes: 1
Time: 9 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 518, total fat 13 G., saturated fats 11 G., proteins 7 G., carbohydrates 97 G., fiber 3 G., cholesterol 0 mg, sodium 107 mg, sugar 40 G.
Calories 518, total fat 13 G., saturated fats 11 G., proteins 7 G., carbohydrates 97 G., fiber 3 G., cholesterol 0 mg, sodium 107 mg, sugar 40 G.
This traditional Thai dessert has become popular in Thai restaurants around the world. Its main ingredient is long-grain glutinous rice (chapsari, chapsal in Korean), or sticky rice, popular in Korea, Japan, and Vietnam. It's prepared in a similar manner to that used to make Japanese mochi or Korean tteok. The rice is steamed, mixed with sweetened coconut milk, and served with slices of ripe mango.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. sticky rice
- 1.5 cups coconut milk
- 1/3 cup sugar
- A pinch of coarse salt
- 2 tsp cornstarch
- 3 large mangoes, peeled and cut into 2.5cm pieces.
- Special equipmentbamboo steamer
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Cooking the dish according to the recipe:
- Soak the rice in 4 cups of water for 8 hours or overnight. Drain.
- Line a bamboo steamer with a clean kitchen towel or steaming cloth, then pour the soaked rice into it. Place the edges of the towel over the rice and cover the steamer with a lid.
- Place the steamer in a wok or saucepan of boiling water (the water should not touch the bottom of the steamer) and cook the rice over high heat until tender, 20–30 minutes.
- Meanwhile, combine coconut milk, sugar, and a pinch of salt in a saucepan and bring to a boil, stirring until the salt and sugar dissolve. Turn off the heat.
- Place the sticky rice in a bowl. Pour in three-quarters of the coconut milk and stir well until the mixture is smooth. Let the rice sit for 20–30 minutes.
- Coconut sauceDissolve cornstarch in 1 tablespoon of water, then mix the mixture with the remaining coconut milk. Bring to a boil until the milk thickens, then turn off the heat. Serve the rice with sliced mango and drizzle with coconut sauce.
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