Beware this sweet and innocent looking Thai dessert. It’s chewy, it’s sweet, it’s just-a-little-bit-salty and it’s all deliciousness. You could say that Mango Coconut Sticky Rice is better than ice cream, better than cake and *gasp* better than chocolate. You’ve been warned.
Don’t you hate it when you’re invited to a dinner party and you’re not sure what to bring? Or even worse, you know exactly what you want but you can’t find the ingredients? So frustrating!
That was our dilemma the other night when our friend Victoria invited us to come over for dinner in Siem Reap, Cambodia. But we couldn’t just rock up empty handed.
Dessert was the answer.
(It’s always the answer, amirite?)
And so we set out into the night, hitting the streets to search high and low for something to bring, visions of glorious desserts on every street corner just like in Thailand…
Maybe we were just unlucky. Maybe we wandered down the wrong streets. Fast forward to two hot and droopy Wandercooks who had been walking for hours (or so it felt on those hot and dusty streets), weary and foot-sore, not even a fried banana or coconut pudding in sight.
Oh how we miss those Thai desserts, and Mango Coconut Sticky Rice most of all. If we could have, it’s exactly what we would have brought to Victoria’s that night.
This recipe for Mango Coconut Sticky Rice gives us so many happy feels, not just because of that wonderfully sweet and chewy texture, but because of the use of natural ingredients and colouring. The secret – taught to us by Apple at Chiang Mai’s amazing Basil Cookery School – is to infuse the stickyrice with that pretty-in-pink colour using juice from pink dragon fruits. It looks amazing! It’s an optional step so don’t worry if you can’t get hold of any dragon fruit.
Australians – get excited! Spring and Summer is prime mango-eating season in Australia so now you have no excuse not to make this delicious dessert for yourself. Just don’t blame us if you end up wanting to eat it for breakfast, lunch and dinner… 😉
How do you choose the perfect mango anyway? Well the secret is literally in your hands. Squeeze a mango gently, and if it gives slightly you’ve got yourself a good one.
It’s a breeze to make this recipe at home, especially if you have a rice cooker. Just pick up a bag of Thai long-grain sticky rice from your Asian grocery, pop it in with a folded pandan leaf (for extra flavour) and wait for the magic to happen. If you don’t have a rice cooker you can use a bamboo steamer. Here’s a link to a great guide on how to cook sticky rice.
We’ve got the sticky rice ✓
We’ve got the mango ✓
All that remains is to douse them both in a splash of sweetened coconut milk.
Try to savour the moment and make it last guys, because once it’s gone..
What did you think of this recipe? Give us a shout out in the comments below. Oh and before you go, be sure to check out these amazing Thai Spring Rolls too, and have yourself a little Thai feast!
- 1 ripe mango sliced into strips
- 2 cups sticky rice soaked overnight or a minimum of 1 hour
- 1 pandan leaf folded
- ¼ cup coconut milk
- 4 tbsp sugar
- ½ tsp salt
- 1 tsp rice flour
- ¼ pink dragon fruit
- 1 tsp fried mung beans garnish
- Steam sticky rice until cooked, or cook in a rice cooker. Transfer to a mixing bowl.
- Optional step: Place the dragon fruit in a cloth sack and boil in a small amount of water over a medium to low heat. Mash with a spoon to extract the juice. Add juice to the sticky rice until you’re satisfied with the colour.
- Gently heat the coconut milk in a saucepan. Add sugar and salt and stir until dissolved.
- Pour ¾ of the coconut milk onto the cooked sticky rice and mix until well combined. Cover and set aside.
- Add the rice flour to the remaining coconut milk and stir until dissolved. Set aside.
- Transfer the sticky rice to a serving dish. Layer the mango on top of the rice and drizzle with the coconut milk topping.
- Optional: Garnish with fried mung beans.