Thai Mango Sticky Rice Recipe: Authentic Thai Street Food Style!

Name: Thai Mango Sticky Rice Recipe: Authentic Thai Street Food Style!
Total time: 390 min
Yield: 10 servings
Cuisine: Thai
Ingredients: 1 kg Thai sticky rice (ข้าวเหนียว); 800 ml coconut cream (หัวกะทิ); 150 g sugar (น้ำตาลทราย); 1 tsp salt (เกลือ); Sweet yellow mangoes (มะม่วงนำ้ดอกไม้); 100 g yellow mung beans (ถั่วเหลือง); 200 ml coconut cream (หัวกะทิ); 0.33 tsp salt (เกลือ)

6h 30m

Serves 10

eatingthaifood.com

Thai Mango Sticky Rice Recipe: Authentic Thai Street Food Style!

eatingthaifood.com

6h 30m

Serves 10

Directions

1Rinse the sticky rice 6-10 times, ensuring most starch is removed and the water is clear.
2Soak the rice submerged in water for about 6 hours.
3Steam the sticky rice for about 15 minutes until fully cooked using a steamer basket or other steamer, then set aside.
4In a pot, add 800 ml of coconut cream on medium heat, stirring gently in one circular direction.
5Add 150 g sugar and 1 tsp salt, continuing to stir and cook until fully dissolved.
6When the coconut cream mixture comes to a boil, turn off the heat.
7Put the hot steamed sticky rice into a heat-proof mixing bowl.
8Slowly add the coconut cream and sugar mixture spoon by spoon into the rice, mixing it in gradually until all is combined and the rice is shimmering with a grainy pudding-like texture.
9Cover the sticky rice with plastic to prevent it from getting crusty if not serving immediately.
10In a separate sauce pan, add the remaining 200 ml of coconut cream and ⅓ tsp salt.
11Stir on low heat until it comes to a boil, then turn off the heat and set aside in a bowl as a topping.
12In a wok or frying pan, dry fry the yellow mung beans on low heat for a few minutes, stirring continuously until they turn golden and crispy.
13Peel the mango, cut the meat from either side of the seed, and slice the mango into large bite-sized pieces.
14On a plate, add a portion of sticky rice.
15Top with sliced mango.
16Sprinkle on some crispy mung beans.
17Serve the extra coconut cream on the side.

Ingredients

1 kg Thai sticky rice (ข้าวเหนียว)
800 ml coconut cream (หัวกะทิ)
150 g sugar (น้ำตาลทราย)
1 tsp salt (เกลือ)
Sweet yellow mangoes (มะม่วงนำ้ดอกไม้)
100 g yellow mung beans (ถั่วเหลือง)
200 ml coconut cream (หัวกะทิ)
0.33 tsp salt (เกลือ)

Equipment

steamerpotwok / frying pansauce panmixing bowl

Tips

Use good quality coconut cream and juicy sweet mangoes.
Rinse sticky rice thoroughly to remove starch.
Soak sticky rice for 6 hours.
Stir coconut cream in one circular direction to prevent curdling.
Gradually add coconut cream to sticky rice to prevent mushiness.
Cover sticky rice with plastic to prevent drying out if not eating immediately.
Do not refrigerate sticky rice if possible to maintain texture and taste.

Thai Mango Sticky Rice Recipe: Authentic Thai Street Food Style!

6h 30m

Serves 10

eatingthaifood.com

Thai Mango Sticky Rice Recipe: Authentic Thai Street Food Style!

eatingthaifood.com

6h 30m

Serves 10

Directions

1Rinse the sticky rice 6-10 times, ensuring most starch is removed and the water is clear.
2Soak the rice submerged in water for about 6 hours.
3Steam the sticky rice for about 15 minutes until fully cooked using a steamer basket or other steamer, then set aside.
4In a pot, add 800 ml of coconut cream on medium heat, stirring gently in one circular direction.
5Add 150 g sugar and 1 tsp salt, continuing to stir and cook until fully dissolved.
6When the coconut cream mixture comes to a boil, turn off the heat.
7Put the hot steamed sticky rice into a heat-proof mixing bowl.
8Slowly add the coconut cream and sugar mixture spoon by spoon into the rice, mixing it in gradually until all is combined and the rice is shimmering with a grainy pudding-like texture.
9Cover the sticky rice with plastic to prevent it from getting crusty if not serving immediately.
10In a separate sauce pan, add the remaining 200 ml of coconut cream and ⅓ tsp salt.
11Stir on low heat until it comes to a boil, then turn off the heat and set aside in a bowl as a topping.
12In a wok or frying pan, dry fry the yellow mung beans on low heat for a few minutes, stirring continuously until they turn golden and crispy.
13Peel the mango, cut the meat from either side of the seed, and slice the mango into large bite-sized pieces.
14On a plate, add a portion of sticky rice.
15Top with sliced mango.
16Sprinkle on some crispy mung beans.
17Serve the extra coconut cream on the side.