Mango Sticky Rice Recipe

Glutinous rice: A type of rice that becomes sticky when cooked, perfect for creating the chewy texture of this dessert.

Coconut milk: A creamy liquid extracted from the grated pulp of mature coconuts, adding richness and flavor.

Sugar: Used to sweeten the coconut milk mixture, balancing the flavors.

Salt: Enhances the overall taste by balancing the sweetness.

Mangoes: Ripe and juicy, they provide a fresh, fruity contrast to the creamy rice.

Toasted sesame seeds: Add a nutty flavor and a bit of crunch as a garnish.

To achieve the perfect glutinous rice texture, ensure you rinse it thoroughly until the water runs clear. This step removes excess starch, preventing the rice from becoming overly sticky. When steaming, use a bamboo steamer lined with cheesecloth or a clean kitchen towel to allow even cooking. For the coconut milk mixture, gently heat it without boiling to maintain its creamy consistency. Allow the cooked rice to rest in the coconut milk mixture for at least 20 minutes, ensuring it absorbs all the flavors. When serving, slice the mangoes just before plating to keep them fresh and vibrant. Finally, lightly toast the sesame seeds to enhance their nutty flavor, adding a delightful crunch to the dish.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a suitable alternative for mango sticky rice.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor of coconut milk while being lighter.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in a slightly lesser quantity due to its concentrated sweetness.

• salt - Substitute with soy sauce: A small amount of soy sauce can add a savory depth, though it will slightly alter the flavor profile.

• ripe mangoes - Substitute with ripe peaches: Ripe peaches have a similar sweetness and texture, making them a good alternative when mangoes are unavailable.

• toasted sesame seeds - Substitute with toasted coconut flakes: Toasted coconut flakes add a similar nutty flavor and crunchy texture to the dish.

• Steamer: Used to cook the glutinous rice by steaming, which ensures it becomes perfectly sticky without being mushy.

• Saucepan: Utilized to heat the coconut milk, sugar, and salt mixture, allowing the flavors to meld without boiling.

• Mixing bowl: Handy for combining the cooked rice with the coconut milk mixture, ensuring even absorption of flavors.

• Sieve or colander: Essential for draining the soaked rice before steaming, ensuring excess water is removed.

• Measuring cups: Used to accurately measure the rice, coconut milk, and sugar, ensuring the correct proportions for the recipe.

• Knife: Necessary for peeling and slicing the ripe mangoes to serve alongside the sticky rice.

• Cutting board: Provides a stable surface for safely slicing the mangoes.

• Spoon or spatula: Useful for stirring the coconut milk mixture and combining it with the rice.

• Serving plate: Used to elegantly present the sticky rice with mango slices and a sprinkle of sesame seeds.

Soak ahead: Soak the glutinous rice overnight to save time on the day of preparation.

Pre-cut mangoes: Slice the mangoes in advance and store them in the fridge.

Batch cook: Double the sticky rice recipe and freeze portions for future use.

Quick steam: Use a microwave steamer to cook the rice faster.

Pre-mix coconut sauce: Prepare the coconut milk, sugar, and salt mixture a day before and store it in the fridge.