Energetic Dessert — Thai Coconut Sticky Rice and Mango
Having tried this dessert once made me fell in love with it.
Coconut Sticky Rice and Mango is a quintessence of how the real happiness tastes.
For me its a taste of quiet joy, summer and clear blue sky.
— easy to cook
— energetically rich — good mixture of slow and quick carbohydrates.
— can be served as a dessert or also like a proper breakfast.
— 100% vegetable .
During last three month I have tried many times different recipes of sticky rice which I have found in internet but indeed the dessert I’ve made never was the same tasty as a sticky rice and mango which you can buy on the streets of Bangkok. The only thing during the process of trying of different recipes which stayed unchanged is mangoes-they where always juicy and so sweet that nearly managed to save the taste of failed dessert.
All the recipes I have found always mentioned that cooking sticky rice is very easy. Its true but how to make it also tasty?
Real Thai Coconut Sticky Rice should be nearly transparent, moderately sticky and crumbly, sweet but not so much. What can I add? Real Thai Sticky Rice should be harmonious and balanced to emphasize the taste of a ripe mango, and not vice versa.
I believe for everyone who asks receives. When I already lost the belief that I would ever make a real sticky rice on my own kitchen somebody knocked on my door. It was a Thai neighbor from the 1542 flat who brought some sticky rice for us to try which he cooked by himself.
Do you think I could loose this chance and not ask him for details?
Now I can cook it whenever I want!
Though to the fact that now it is a mango season in Bangkok you can imagine I cook it very often. This days I am a real mango eater.
Coconut Sticky Rice and Mango is an easy and very healthy way to make a proper meal out of stunningly ripe fruits.
- ½ cup raw Thai sticky rice (in Thai it sounds like logogram, no substitute), soaked anywhere from one to 5 hours, drained, and rinsed to get rid of excess starch
- 1 cup good coconut milk
- ½ cup sugar
- ¼ teaspoon salt
- ½ teaspoon starch
- One perfectly ripe good mango, peeled and cut into thick slices
Interesting Fact: Sticky rice’s texture comes from a single genetic mutation that causes the rice to lack amylose, a type of starch that would otherwise help separate the cooked rice grains.
- Put the rice in a heatproof bowl and steam in a steamer, over medium heat, for about 20 minutes (based on one half cup of rice). The rice should be cooked through with no hard, raw bits in the middle of the grains.
- Turn off the heat and let the rice stay in the steamer, with the lid on, while you prepare the coconut milk.
- In a heatproof bowl, heat the half portion of coconut milk, sugar, and salt in the microwave on high for 2 minutes. The sugar should completely dissolve and the mixture should be very hot.
- Take the sticky rice out of the steamer. Pour the hot coconut mixture on top of the rice and gently stir. (It may look like your rice is drowned in coconut water, but the liquid will all be absorbed.) Cover the bowl tightly with plastic wrap and let the mixture stand at room temperature, undisturbed, for half an hour.
- To make coconut souse mix coconut milk with starch and let it boil for 1-2 minutes.
- The coconut sticky rice is to be served at room temperature along with coconut souse topping and fresh mango.
Have you ever tried this dessert? Do you love it as much as I do?
Waiting for your comments,