“Mango sticky rice is a traditional Summer street food that we serve as a dessert here in America. In Thailand, we also enjoy this special treat as a way to take a break from the stresses of life.”—Dueanphen Rungrueand, Owner, Daughter Thai Kitchen & Bar
Mango Sticky Rice
Yields: 4 servings
1 c. Thai sticky rice
2 c. Coconut Syrup
1 ½ c. Salty Sweet Coconut Cream
4 fully ripe sweet mangos sesame seeds for garnish
Cook sticky rice in water for two hours. Rinse the soaked rice until the water runs clear, then drain well and steam rice for 20 minutes. Remove from steam device to flip rice then return to steamer for another 10 minutes. Keep hot and combine with Coconut Syrup. Mix well, cover and let the rice steep and cool down for 30 minutes, stirring once after 15 minutes. Arrange mango on top of rice. Spoon coconut cream topping over and sprinkle with sesame seeds. Serve immediately.
¾ c. coconut milk
1 c. sugar
¼ tsp. salt
Combine coconut milk, sugar and salt in a small pot and set over high heat. Bring to a boil stirring until the sugar has fully dissolved.
Salty Sweet Coconut Cream
1 c. coconut milk
¼ c. sugar
1 tsp. salt
2 tsp. rice
Combine coconut milk, sugar and salt in a small saucepan and whisk in the rice. Set the pan over medium heat and whisk until the mixture thickens–about two minutes. Remove from heat and set aside to use as a topping.