Thai Sweet Coconut Sticky Rice With Fresh Mango
I have been cooking up a storm. For the past 4 weeks or so, I have made many dishes from my childhood as part of my photography folio on food and identity at school. I don't usually make Thai desserts much here. How funny - cooking these familiar dishes really brought back a lot of my childhood memories. Thai sweet coconut sticky rice with mango brought me back memories about my mother's father who used to own a mango farm in Thailand. Every harvest season, I remember I often went to stay at my grandfather's place to help harvest. A thank you gift I got back was kilos of fresh raw and ripe mangoes. I brought them back home and always went to buy the best sweet coconut sticky rice from a shop at the back of an alley where I grew up in the next morning. Mmmmm the aroma of jasmine flowers in the sticky rice and rich coconut cream and my grandfather's organic mangoes were really comforting.
Total Steps
5
Ingredients
7
Tools Needed
3
Ingredients
- 1 cup sticky rice
- 1 3/4 cups water
- 1 can good-quality coconut milk
- 2 cups white sugar
- A pinch salt
- 2 teaspoons cornstarch dissolved in 2 tablespoons of water
- 2 ripe mangoes, cut into bite-size pieces
Instructions
Step 1
Soak the sticky rice in 1 cup water in a pot.
Step 2
Add 3/4 cup more water to the rice and bring it to a boil on high heat. Reduce to low heat and cover it with a lid.
Step 3
Meanwhile, make the coconut sauce. Pour 3/4 cup of coconut cream into a saucepan on medium heat. Let it simmer, then add sugar and stir until it dissolves.
Step 4
When the rice becomes dry (not yet cooked), pour the hot coconut sauce onto the sticky rice. Turn the heat off and cover it with a lid.
Step 5
Make the coconut cream. Pour 1/4 cup of coconut cream into a saucepan. Let it simmer, then add a pinch of salt and the cornstarch slurry (cornstarch dissolved in water).