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Please note that I have omitted the mung beans from the original recipe used in the Youtube video above and have decided to garnish this dessert with some roasted sesame seeds instead. The recipe below reflects the new changes.
In this recipe, I will show you a quick and easy way to make a Thai Sticky Rice With Mango using a rice cooker ! There’s no need to soak the rice for 6 hours and you won’t be needing a traditional Thai steamer basket either!
Thai Sticky Rice With Mango
Ingredients
Cook The Rice:
- 2 Cups Short Grain Sweet Rice
- 2 Cups water
Coconut Milk Mixture For the Rice:
- 1 Can Coconut Milk ( 14 oz )
- 1 Cup sugar
- 1/2 Teaspoon Salt
- 3 Pandan Leaves ( Tie into a knot )
Coconut Sauce For The Topping:
- 1 Can Coconut Milk ( 14oz )
- 1/2 Teaspoon Salt
- 2 Tablespoons sugar
- 2 Tablespoons Tapioca Starch
Fruit Needed:
- 7 Ripened Champagne Mangos ( Peeled and Sliced )
Topping:
- Roasted Sesame Seeds
Instructions
- Pour the rice into a rice cooker liner and rinse the rice 3-4 times until the water is clear.
- Drain the rice then add in 2 cups of water. Then place the rice cooker liner into the rice cooker and close the lid. Press down onto the lever to start the cooking process.
- In the meantime, pour 1 can of coconut milk into a sauce pan.
- Add in 1 cup of sugar.
- Add in 1/2 a teaspoon of salt.
- Tie the pandan leaves into a knot and place into the saucepan.
- Turn the heat on to Medium and stir until the sugar is dissolved.
- Then occasionally stir the mixture. Allow the mixture to come to a simmer and then turn off the heat. Give the mixture a stir and momentarily set it aside until the rice is done cooking.
- Once the rice cooker indicator has switched over from "cooking" to "keep warm" allow the rice to cook for another 5 minutes. Then open the rice cooker lid and fluff up the rice. Unplug the rice cooker.
- Momentarily remove the pandan leaves from the saucepan.
- Then pour the WARM coconut milk mixture over the cooked rice.
- Gently stir to combine.
- Place the pandan leaves on top of the rice.
- Cover the rice cooker liner with a plate or cover with aluminum foil. Keep covered for 30 to 45 minutes.
- In the meantime, make the coconut sauce for the topping. In a saucepan, pour in a can of coconut milk.
- Add 1/2 a teaspoon of salt.
- Add in 2 tablespoons of sugar.
- Add in 2 tablespoons of tapioca starch.
- Turn the heat on to Medium and stir constantly until it comes to a simmer.
- Once the sauce has thickened, turn off the heat. If there are any lumps in the sauce, then be sure to strain it through a fine mesh sieve.
- Peel and slice the mangos.
- Assemble the dessert. Place some of the sweet sticky rice onto a plate. Arrange the sliced mangos along side the rice. Drizzle some of the warm coconut sauce over the sweet sticky rice and sprinkle on some roasted sesame seeds. Serve immediately.
Notes
If you find that the rice is too mushy for your liking, just lessen the amount of coconut milk sauce that is added to the rice. You can adjust the amount the next time you make this recipe.
If you find that this dessert is too sweet for you, just reduce the amount of sugar .
Also, the frozen pandan leaves are usually located in the freezer section of the asian supermarket but if you can't find the pandan leaves then can just omit it .
Below are some of the ingredients used in this recipe:
