Dr Andy Bob
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Mango Sticky Rice 

1.5 cups

​1 can (13.5 oz)
¾ cup
¼ t

​3 ripe
sweet rice / sticky rice (see note)

coconut milk
palm sugar (or brown sugar)
salt

​mangos
Picture
  • Sweet/sticky rice is an unsweetened starchy rice available at asian markets.
  • Soak rice 6 to 10 hours in plenty of water.
  • Drain rice, loosely wrap in several layers of cheese cloth, steam on a bamboo steamer or equivalent for 25 minutes or until desired consistency. Don’t let the rice touch the water during cooking. This can also be done in a metal sieve without the cheese cloth if you can make it work. The cheese cloth is annoying because it sticks to the rice.

  • Heat 2nd set to dissolve sugar.  Don’t let it boil.
  • Mix 75% of syrup with the freshly cooked rice and set aside to cool.  Can be refrigerated for later use.
 
  • To serve, reheat (microwave) rice until slightly warm and top with remaining syrup and lots of ripe mango

  • Serves 6

Category:  Dessert, Thai                                                                                                                                           Modified 4/19/20
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