Thai Sweet Coconut Sticky Rice With Fresh Mango
By: Joe Damrongphiwat
Published: Saturday, February 27, 2010 - 1:44pm

Ingredients




1 cup of sticky rice
1 3/4 cups of water
1 can of good-quality coconut milk
2 cups of white sugar
A pinch of salt

2 teaspoons of cornstarch dissolved in 2 tablespoons of water
2 ripe mangoes, cut into bite-size pieces

Preparation

1 Soak the sticky rice in 1 cup water for 1 hour in a pot 2 Add 3/4 cup (more) water to the rice and bring it to boil on a high heat. Reduce to low heat and cover it with a lid. 3 Meanwhile, make coconut sauce. Pour 3/4 cup of coconut cream into a saucepan on a medium heat. Let it simmer, add sugar and stir until it dissolves. 4 When the rice becomes dry (not yet cooked), pour the hot coconut sauce onto the sticky rice. Turn the heat off. Cover it with a lid for 15 minutes. 5 Make coconut cream. Pour 1/4 coconut cream onto a saucepan. Let it simmer then add a pinch of salt and cornstarch.

About


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.

Comments:
Joe Damrongphiwat

You're welcome Helen. Let me know how you go :-)
Helen Pitlick

Sweet coconut sticky rice with Mango is one of my favorite things to eat ever! When I lived in the Bay Area, there was this fast-food Thai joint that I would drop in every time I visited SF, but I no longer live in California and the last time I tried to find the place it had closed. Anyhow, I am super excited to try making it for myself with your recipe- thanks for sharing.
Tanja Wilmot

aroy dee! this was one of my total favourites when I lived in khanom capital Petchaburi. Thanks for sharing how to make it. Lovely pic too btw.
Joe Damrongphiwat

Khob Khoon krub, Tanja. I am glad you like the recipe. You now make me miss Petchaburi and Samutsongkram!