One of my favorite desserts is Thai Mango Sticky rice. It looks like it's something so easy to put together, however it does take a bit of time and patience and requires the right kind of rice and the best 'in season' mangoes for the best taste!
I've been fortunate to have some of the world's best mango sticky rice (in Thailand of course) and also some really bad ones. The bad ones were also in Thailand and during January when it isn't mango season, so yes the best mangoes are an integral part of this dish!
I've made this dessert with Thai black rice and absolutely loved the earthiness of it. Here I used Ube extract (purple yam) to add a pop of color to the dish. The Ube extract also adds a hint of maltiness to the whole dish which I personally enjoyed!
Ingredients:
Coconut Sticky Rice
Glutinous rice - 1 cup
Coconut milk - 1/3 cup
Water - 1/3 cup
Salt - 1/2 tsp
Sweetener of choice (sugar, stevia) - 1/2 cup (I used 1/3 cup sugar free maple syrup)
Ube extract (optional) - 1/2 tsp
Salted Coconut Sauce
Coconut milk - 1/2 cup
Rice flour - 1 tsp
Water - 1 tbsp
Salt - 1/4 tsp
Sugar or sweetener - 1 tbsp
Method:
To make the sweet sticky rice:
Wash the rice several times until the water runs clear. Soak the rice for at least 4 hours and up to overnight. I soaked overnight.
Drain the rice very well, shaking off excess water. Line a steamer rack with moist muslin cloth or a thin tea towel and place the rice on the cloth. Fold the edges of the cloth over the rice, making sure the rice doesn't cover the entire rack - there should be space around the cloth to allow steam to come up and help cook the rice. Cook for about 30-40 minutes.
To make the coconut sauce for rice:
Combine the coconut milk, water, sugar/sweetener, salt and Ube extract in a small pan. Cook it over medium heat, and as soon as it starts to bubble, turn off the heat and keep warm. You will need to reheat this once the rice is ready.
When the rice is done, place it into a mixing bowl and pour the hot coconut sauce over the rice. Stir to break up any lumps, then cover with a tight lid and let it sit for about 20 minutes. Open the lid, break up the rice and mix till well combined. Keep covered until ready to assemble.
To make the salted coconut sauce to pour:
Stir together rice flour and water until there are no lumps. Combine the rice flour slurry, coconut milk, sugar/sweetener and salt in a small pot. Cook over medium heat, stirring constantly, until the mixture comes to a boil and is slightly thickened. Let cool completely before serving.
To assemble, serve the sticky rice topped with roasted mung beans (store bought Indian Bikanji brand is really good), sliced mangoes and coconut sauce to pour over.
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