C – This isn’t anything I would make at home … normally.
We used to eat mangoes and sticky rice separately growing up. This is more of what I do now. Well, when I go to a Thai restaurant, anyway. My parents made sticky rice and served it with jackfruit, coconut custards and durian.
I really wanted to show Luke and Jim what a durian tasted like. I couldn’t find a good ripe one, unfortunately. It’s not worth the trouble to pay for something so expensive, yet isn’t at it’s peak ripeness. Especially, durian, since it has a bad reputation already. Another day for durian.
I still wanted to share a sticky rice recipe. Something fresh and delicious. Mangoes seemed like a good idea … until I had to buy 14 of them because the grocery store couldn’t sell me just one.
Oh well. Lots of this dessert for all. It’s a really simple dessert. It seems complicated, but it’s not at all.
Cooked sticky rice, a cream sauce and ripe mangoes. I love the sweet coconut sticky rice. The sweet and salty cream sauce really is amazing. The fresh mango balances out the richness by being a surprising fresh element.
The mango is not the most important part of the dish. It’s the sticky rice. The sticky rice is almost a rice pudding in the recipe I made. Soft, gooey and sticky.
Eat it when it’s warm and freshly made. It’s the most luxurious rice pudding you’ll ever have.
Add a few sesame seeds to top it all off. You will have a little nutty crunch that is a great addition to the complex texture and flavors.
| My Home Cooking Week: Sticky Rice with Mango and Salty-Sweet Coconut Cream |
- 2 cups unsweetened coconut cream
- 5 Tbsp granulated sugar
- 1½ tsp kosher salt
- 1 fresh or frozen pandan leaf, tied in a knot
- 2½ cups uncooked sticky rice
- 5 cups water
- 1 cup unsweetened coconut cream
- 1 fresh or frozen pandan leaf, tied in a knot
- ½ cup granulated sugar
- 1 Tbsp kosher salt
- 3 large ripe Ataulfo mangoes, peeled and cut into slices
- 1 Tbsp toasted sesame seeds
- Combine coconut milk, sugar, salt and one pandan leaf in a small pot.
- Bring the mixture to a simmer and decrease the heat to low.
- Cover and cook until cream has thickened slightly. About 10 minutes.
- Remove and discard pandan leaf.
- Cover cream and set aside.
- Place water into a pot and bring to a boil. Once water is boiling, quickly rinse and drain rice and add to the pot. Stir rice to make sure it doesn’t stick to the bottom of the pot.
- Reduce heat to low and let cook until rice is cooked through. About 30 minutes.
- Meanwhile, in a small sauce pot, add coconut cream, sugar, salt and the second pandan leaf.
- Let simmer for about 5 minutes until sugar has dissolved. Cover and let sit for 10 minutes.
- Remove and discard pandan leaf.
- Let cream mixture cool just until it’s warm and no longer hot.
- Once rice is nice and soft and all the liquid has dissolved and cooked through, add cream mixture and fold gently.
- Cover the pot and let rice absorb liquid for 10 minutes.
- Place sticky rice on the bottom of the dish.
- Top with mango slices.
- Top with the salty-sweet coconut cream.
- Sprinkle with sesame seeds.
- Serve.
- Enjoy!
It’s not quite like the stuff I can get when I visit my parents. It also not like the restaurants, either.
This recipes is a bit sweeter than the restaurant version. This is just the way I like to eat my sticky rice with mangoes.