Yes, tomorrow, I am making it. It is. Mango Sticky Rice is an addictive classic Thai dessert that is a unique way to enjoy fresh mangoes.

Alternatively, you can peel the mangoes and cut the flesh into bite-size pieces. If you prefer a sweeter dessert, start with 1/4 cup sugar. In this article, I would like to present to you my version of mango sticky rice. If you enjoy a less sweet dessert like me, 2 to 3 tablespoons will work great. This sticky rice reminds me the rice in the Philippines. Plus, I love the fact that I can adjust the sweetness level and keep the dish on the healthier end of the spectrum. If you are living outside Asia, you should be able to purchase it in any Asian grocery shops. I prefer this type because it has a smoother texture. All Rights Reserved. Then cut the mango flesh into slices. To enjoy the Thai mango . I love that not only is this absolutely delicious but it's super easy to make too! I can imagine! Unfortunately, it never tastes the same when made outside of Thailand. I ate so much of this when we were in Thailand, but I haven't tried making it myself. When its summers , mango rice is always welcome. Such a beautiful recipe! Bookmarked for later! Heat it slowly until it thickens. Just a reminder that I need to go back asap. I tried to print it and it did not come out well. The mango is sweet enough . You have convinced me . I have had Thai mango rice in Thailand and LOVED it sooo much! Note that the rice may become drier after reheating. Thanks for sharing xx. Hi, this is KP Kwan. It allows me to eat 2 servings (which I always do!) Place the sticky rice on the plate. Def want to try but not sure I can find the pandan leaves. There are ways to cook regular, non-sticky rice so that it becomes somewhat stickier. ALL RIGHTS RESERVED. If you don't finish it within one sitting, the rice and the sauce will keep for 1-2 days in the fridge. Thank you for sharing the recipe! Mango sticky rice is best consumed within the day of making as that's when the rice has the best texture. I have been looking and looking for sticky rice in Stockholm but just can't find it... . I made mango sticky rice and she made this awesome shiratama dango, which is one of my favorite desserts! That's what sticky rice is. If you manage to get it, cut the leaves into short sections, and insert them in between the wet rice to steam. Then, add 1 tablespoon of corn starch, stir until thickened and remove from heat. I really enjoy sweet rice dishes, especially sticky rice. You can store them separately in airtight containers and reheat each in the microwave for 1.5-2 minutes before eating. Add half of the slurry to the sauce. They make the coconut syrup smell great but if you can't find them, that is totally fine! Drizzle the salty coconut sauce over the sticky rice and top the sauce with toasted white sesame seeds or fried split mung beans. The coconut cream should contain about 20 to 25% of coconut fat.

Thank you so much. Cooking delicous Chinese food is easier than you think! Garnish with toasted sesame seeds, if using. Apply just enough pressure to the knife to cut but not through the skin. Mango sticky rice is my favorite summer dessert. The sweet sticky rice is ready when the rice has absorbed all the liquid and the rice should look shiny. Add the sugar and salt and stir until the sugar is dissolved. Put the mango cheek skin side down and create a grid. This dessert can be eaten after a meal or as a "snack" - it's a heavy snack but that's how we roll. Mold the sticky rice with a bowl. It is very commonly used in Chinese cooking, such as when making Zongzi (sticky rice dumplings), meatballs coated with sticky rice, pineapple rice, and sticky rice stuffed lotus root.