A delicious and popular Southeast Asian dessert consisting of chewy black sticky rice and mangos covered in a sweet coconut milk sauce.
Mangos and sticky rice is a well-loved Southeast Asian dessert enjoyed throughout many countries such as Cambodia, Thailand, Laos, Vietnam, India and Bangladesh. This was one of my favorites growing up as it was always a treat to have sticky rice with fresh ripe mangos during mango season. This recipe is super special since it features black glutinous sweet rice which looks almost purple-like once it's cooked. This rice is slightly crunchy and chewier then regular sweet rice and has more of a nutty flavor which is perfect with sweet coconut and overripe mangos.
Ingredients:
1 1/2 cups black sweet rice (I used this kind)
1 can unsweetened coconut milk
1/2 cup granulated sugar
1/2 tsp salt
2 ripe mangos
Visual Instructions:
Rinse rice thoroughly under cool water at least 3 times. Pour 2 cups of water and soak the rice overnight or a minimum of 4 hours. If cooking rice on the stove top or rice cooker, cook the rice accordingly in the soaking water. If using a bamboo steamer, drain the liquid and place the rice evenly on a cheesecloth to place on the steamer. Cover and steam for 30 - 40 mins on medium low heat or until rice is fully cooked.
Prepare the coconut sauce by pouring the canned coconut milk into a small sauce pan along with sugar and salt and bring to a boil.
Stir continuously for 2 - 3 mins while the mixture boils then turn off heat and set aside to cool.
Mix a few tablespoons of the coconut sauce into the rice for plating, slice mangos and serve on a plate, spooning extra sauce on top.
Directions:
Rinse rice thoroughly under cool water at least 3 times.
Pour 2 cups of water and soak the rice overnight or a minimum of 4 hours.
If cooking rice on the stove top or rice cooker, cook the rice accordingly in the soaking water. If using a bamboo steamer, drain the liquid and place the rice evenly on a cheesecloth to place on the steamer. Cover and steam for 30 - 40 mins on medium low heat or until rice is fully cooked.
Prepare the coconut sauce by pouring the canned coconut milk into a small sauce pan along with sugar and salt and bring to a boil.
Stir continuously for 2 - 3 mins while the mixture boils then turn off heat and set aside to cool.
Mix a few tablespoons of the coconut sauce into the rice for plating, slice mangos and serve on a plate, spooning extra sauce on top.
For best results, steaming the sticky rice in a bamboo steamer will give you perfect textured rice but you can also cook it in a non-stick pan or a rice cooker on the "Mixed Rice" setting if you have it.
Enjoy!
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