Mango sticky rice
Local name: ข้าวเหนียวมะม่วง
Warm glutinous rice steeped in sweet-salty coconut, served with ripe mango and toasted mung beans for crunch.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
- Soak the glutinous rice in cold water for at least 4 hours, ideally overnight, then drain.
- Steam it for 25 minutes in a cloth-lined basket, turning it halfway: the grains should turn translucent and tender.
- Meanwhile warm 200 ml of the coconut milk with the sugar and salt, without boiling, until fully dissolved.
- Pour this over the rice while it is still piping hot, stir briefly, then cover and let it absorb off the heat for 25 minutes.
- Toast the mung beans in a dry pan for 4 minutes until nut-brown, and leave to cool.
- Thicken the remaining coconut milk with the slaked cornflour and a pinch of salt over low heat for 2 minutes, into a pourable, distinctly salty sauce.
- Peel the mangoes, cut them into thick slices and plate them beside the rice, spooned with sauce and scattered with toasted beans.
The dish rests on the contrast between the sweet rice and the salty sauce poured over it, so don’t cut back the salt, it is deliberate. Serve warm and never chilled, or the rice hardens.
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