Do you know Mango Sticky Rice? I love the Asian dessert! Here cute adhesive rice meets creamy coconut milk and fruity mango. Sounds good? Is it too! And best of all: with my recipe, the Sticky Rice is very easy and quick to prepare. Try it out directly, your family will celebrate the mango Sticky Rice.
Mango Sticky Rice: The best Thai dessert!
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With this simple and fast recipe you make Mango Sticky Rice as well as the Asian original.
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Wash the rice with running water until the water is clear. Put the rice in a saucepan and fill up with water until it is close to water. Boil, simmer for 15 minutes over a low heat. Then pull the pot off the stove and let the rice swell for another 10 minutes in the closed pot.
150 g glue rice
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Warm the coconut milk in a saucepan (do not cook) and stir in the sugar and salt.
400 ml of coconut milk, 50 g of sugar, 1 pinch of salt
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Peel mangoes and cut into pieces or slices.
2 ripe mangoes
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¾ Mix the coconut milk under the finished rice.
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Serve Mango Sticky Rice with Mango, the rest of the coconut sauce and sesame.
2 tablespoons of sesame
Calories: 464kcal | Carbohydrates: 62G | Protein: 6G | Fat: 23G
5 tips on how Mango Sticky Rice succeeds as well as in Thailand
I’m not actually the dessert type, but Mango Sticky Rice really did it to me. The sweet adhesive rice is a very popular Thais dessert, which is also sold as a street food. He reminds me of rice pudding a little bit. However, the sticky rice is more compact, stickier and comes with an exotic coconut sauce. In addition, mature mango pieces – a dream! That tastes good for the whole family. That’s why we actually have the sweet rice with us more often. Of course, classically prepared how I got to know the original. I have summarized what is important for the preparation in my 5 tips.
- Use adhesive rice. The right variety of rice is important for authentic sticky rice with mango, because this is the only way to get the rice the typical consistency.
- Wash the rice thoroughly,, Until the water is clear. This rinses excess strength so that the rice can cook sticky and grainy. Without becoming mushy.
- Only warm the coconut milk gently,, So that the sugar can dissolve in it. However, the milk should not cook. Incidentally, I use coconut milk with a normal fat level for a better taste and the creamy consistency.
- As soon as the rice is finished,, Mix in part of the coconut sauce. The rice should still be hot so that it can completely absorb the liquid.
Something extra knowledge for you: Sticky Rice comes from Thailand. Where my beloved Pad Thai or Tom Kha Gai come from. In the meantime, the sweet adhesive rice is of course also known and popular in many other Asian countries.
Which rice is the right one for Sticky Rice?
For the recipe absolutely for white Adhesive grab. Original Sticky Rice with mango lives from its typical consistency. Therefore, the right variety of rice is so important so that the rice is nicely sticky and grainy, but not mushy. You get it in the Asia market or in well-stocked supermarkets.
By the way, “Sticky Rice” or “Sticky Reis” means that means exactly that – adhesive rice. Not to be confused with sushi rice or rice pudding. Although these types of rice also stick, neither the right consistency nor the typical taste for Mango Sticky Rice.
How to prepare Sticky Rice so that he gets the perfect consistency?
Rice, coconut sauce and mango – from these three components, the Asian dessert is totally easy to prepare. Incidentally, the rice in Thailand is classically soaked overnight and then steamed. For my quick recipe, however, I do without it and cook the rice in the pot. So that he gets the perfect consistency, these tips need to be considered. The exact quantities can be found below in my recipe card.
- Wash the rice,, Until the water is clearto wash excess strength. Then put them in a saucepan and cover with water.
- Bring the whole thing to the boil and reduce the heat immediately. The rice should only simmer gently with the lid closed. This is important.
- Take the rice off the stove after the cooking time and let it swell for 10 minutes. Keep the lid closed so that the heat does not escape.
- Stir part of the coconut sauce under the hot rice and leave it brieflyuntil he has taken up the entire liquid.
As soon as the sticky rice is finished, it comes together with fresh manuspieces, the rest of the coconut sauce and some sesame on the plate.
Do you like my recipe? Then let me know in the comments!
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