Mango sticky rice
Discover one of Southeast Asia's most popular dessert classics: sweet sticky rice from Bangkok, also known as mango sticky rice. This sweet rice dish from Thailand is a must-try for all lovers of exotic flavors and is easy to prepare without a rice cooker. The combination of creamy, sweet sticky rice and juicy, fresh mango makes this dessert an unforgettable taste experience. With our simple recipe, you can easily prepare mango sticky rice at home and delight your guests with an authentic Thai dessert. Enjoy the perfect combination of sweet sticky rice and fresh mango – a true delight for all the senses!
Instructions
Preparation of Mango Sticky Rice:
1. First, wash the rice: Add fresh water and rice to a saucepan. To clean the rice, use circular motions with your hands. This dissolves the starch and makes the water cloudy. Repeat this process until the water remains clear.
2. Add 125 ml of water and the rice to a saucepan and let it soak for 2-4 hours. The longer it soaks, the creamier the mango sticky rice will be.
3. Add a pinch of salt and bring the rice to a boil. Once the water boils, reduce the heat to medium and simmer the rice with the lid on for about 25 minutes. The water should be completely absorbed.
4. Meanwhile, heat the coconut milk in a saucepan; do not boil. Add a pinch of salt and 6 tablespoons of Bronxe and stir. Remove the pan from the heat.
5. Add about 100 ml of the sweet coconut milk to the rice and stir briefly. Cover the pot with a lid or cloth and let it rest for another 20 minutes.
6. Peel and dice the mango.
7. Pour the rice into two small bowls. Pour the remaining sweet coconut milk over the rice and garnish with mango pieces, black sesame seeds, and a mint leaf.
Ingredients
Products Used
