How to Make Delicious Thai Mango Sticky Rice at Home

Mango fruit photo created by jcomp - www.freepik.com

Among all Thai sweets, mango sticky rice is the most loved. Mango sticky rice is often made using glutinous rice, coconut milk, sugar, and fresh mango. It is particularly well-liked during Thailand's and all of Southeast Asia's and South Asia's mango season, which lasts from April to May.

Glutinous rice is a key ingredient in many Asian sweets, such as Thai mango sticky rice and Japanese mochi, and because of its distinct starch composition, it must be cooked differently from other forms of rice.

What is Sticky Rice?

Sticky rice is a kind of rice that is mostly farmed in Southeast and East Asia, Northeastern India, and Bhutan. It is sometimes referred to as glutinous rice. Because sticky rice has a very low amylose level, it cooks up particularly chewy, sticky, and sweet. Sticky rice comes in every kind and is gluten-free. However, not all sticky rice are the same.

3 Types of Sticky Rice

Short-grain, long-grain, whole-grain, and white rice can all be categorized as sticky if they have a high amylopectin content and a low amylose level. The most popular varieties of rice that are categorized as glutinous are listed below:

2. 1. Black and purple sticky rice: These Southeast Asian whole-grain rice variants. When uncooked, the bran is dark purple or black. The bran turns the white and inner endosperm dark purple when it is cooked.
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4. 2. Thai sticky rice: Compared to Japanese sticky rice, types from Laos and Northern Thailand often have longer grains and a more flowery fragrance.
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6. 3. Japanese sweet rice: This short-grain, opaque-grain species of Japanese rice is best used for baking pastries due to its sweet flavor and extremely sticky texture.
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A form of gluten-free flour derived from ground sweet rice is known as sweet rice flour, often referred to as sticky rice flour. It is used to produce tang yuan, Hawaiian butter mochi, and Japanese mochi.

Mango Sticky Rice Recipe

Mango fruit photo created by jcomp - www.freepik.com

 Ingredients 

• 2 cups sweet rice  (glutinous rice)
• 1 can (13.5 ounce) Coconut milk
• 6 tablespoon Sugar
• 1-2 large mangoes (peeled, pitted, and cut into thin slices)
• Pinch of Salt
• Sesame seeds 

For the coconut cream sauce

• ⅔ cup full-fat coconut milk
• 3 tablespoons sugar

 Method 

You will need to acquire certain tools first. Sticky rice is traditionally cooked in a woven basket placed over a steamer pot.  Some people use rice cookers as well.

Let's get started...

Step: 01

- Wash the rice thoroughly in a bowl using several changes of cold water until the water is clear.

Step: 02

- Give the rice at least an hour to soak. Yes, rice has to be soaked. For the greatest benefits, you should let it soak for 1-2 hours, not overnight.

Step: 03

- In a rice strainer, thoroughly drain the rice after it has soaked. Then place it in the middle of a big cheesecloth. Afterward, the rice should be encased with cheesecloth.

Step: 04

- Make sure your steamer is ready or use a sticky rice steamer pot. Keep in mind that since we are steaming the rice, not boiling it, we want to keep it out of the boiling water.

Step: 05

- Steam rice for 30 to 40 minutes, or until grains are soft and transparent, while it is covered with a kitchen towel and a lid.

Step: 06

- Heat the coconut milk, sugar, and salt in a small saucepan while the rice is cooking. As we do not want the coconut milk to burn or boil, stir often. Once the sugar has dissolved, remove the pan from the heat and then leave it aside to keep warm.

Step: 07

- Transfer the steaming rice to a big bowl and top with the warm, sweetened coconut milk mixture. For at least five minutes, cover the rice and let the coconut milk soak into it.

Step: 08

- Gently warm the remaining coconut milk and sugar to make the coconut cream sauce. Serve immediately overheated rice, or prepare ahead, chill, and serve later.

Step: 09

- Arrange a heaping serving of delicious sticky rice with luscious, fresh mangoes and a sweet coconut cream sauce. If desired, top with sesame seeds or mung beans.

Step: 10

- Serve and enjoy the homemade yummy mango sticky rice! 

Mango fruit photo created by jcomp - www.freepik.com

Sticky Rice: Storage and Reheating

The texture and flavor of sticky rice are at its finest when it is still warm after cooking. However, you can keep it nicely in the refrigerator for up to 5 days when sealed in a container.

Transfer the required quantity of sticky rice to a little microwave-safe serving dish, cover with a moist paper towel, and reheat. Once well hot, microwave for 30 to 60 seconds.

Now you can have your own homemade mango sticky rice without even visiting Thailand. 

You may like to read: Mango and Lime Cheesecake Recipe

The 6 Best Ways to Serve Sticky Rice

There are several ways to serve sticky rice once you've cooked it to perfection.

1. Khao niaow ma muang (Mango sticky rice): Fresh mango and coconut custard are served with this mango sticky rice. It is a well-liked dessert in Thailand and Laos.

Fresh coconut photo created by lifeforstock - www.freepik.com

2. Kheer: Kheer is a rice pudding with almonds and cardamom taste that is popular in India.

Kheer photo created by stockimagefactorycom - www.freepik.com

3. As a side dish: In Northern and Northeastern Thailand and Laos, sticky rice is the favored side dish rice, where cooked rice is utilized as a vehicle for many sorts of savory meals.

4. Suman: Made in the Philippines, suman is a delicious sticky rice cake that is wrapped in banana or palm leaves. Similar meals are popular in Thailand, Cambodia, and Laos, where they may contain bananas, sweet potatoes, or legumes as fillings.

Photo by lutongbahayrecipe

5. Wajik: Wajik is an Indonesian diamond-shaped sweet rice cake made with palm sugar, coconut milk, and pandan leaves.

Photo by thermomix

6. Ba bao fan: In China, sweet rice is used to produce puddings like ba bao fan (eight treasure rice), which is packed with nuts and dried fruits after being steamed with fat and sugar.

You may like to read: How To Cook Basmati Rice - Perfect Basmati Cooking Guide