Thai Mango Sticky Rice (Vegan)
Tags: #vegan #dessert #Thai #gluten-free #mango
Serving: 4 servings
Total time: 9 hours
Steamed Thai glutinous rice enriched with sweet–salty coconut milk, served with ripe mango and a glossy coconut topping.
Ingredients
- 250 g Thai glutinous rice (sticky rice)
- 1000 ml cold water (for soaking)
- 1000 ml water (for steaming)
- 250 ml full-fat coconut milk (for rice)
- 75 g granulated sugar (for rice)
- 3 g fine sea salt (for rice)
- 2 g pandan leaf, knotted (optional)
- 150 ml full-fat coconut milk (for topping)
- 15 g granulated sugar (for topping)
- 1.5 g fine sea salt (for topping)
- 5 g rice flour (or cornstarch)
- 20 ml cold water (for slurry)
- 500 g ripe mango flesh, sliced
- 15 g toasted mung beans or toasted white sesame seeds
Steps
- Rinse the glutinous rice in cold water until the water runs mostly clear.
- Soak the rice in 1000 ml cold water for 6–8 hours.
- Drain the rice in a fine-mesh sieve.
- Pour 1000 ml water into a pot for steaming.
- Bring the water to a steady simmer.
- Set a steamer basket over the pot.
- Line the steamer basket with damp cheesecloth or a clean kitchen towel.
- Spread the drained rice evenly in the lined basket.
- Cover the steamer.
- Steam the rice over medium heat for 25–30 minutes until tender and translucent.
- Warm 250 ml coconut milk in a saucepan over low heat.
- Add 75 g sugar to the saucepan.
- Stir the coconut milk until the sugar dissolves.
- Add 3 g fine sea salt to the saucepan.
- Add the pandan leaf to the saucepan (optional).
- Cover the saucepan.
- Steep the coconut mixture off heat for 5 minutes.
- Remove the pandan leaf from the coconut mixture.
- Transfer the hot steamed rice to a heatproof mixing bowl.
- Pour the warm coconut mixture over the rice.
- Fold the rice gently to coat evenly.
- Cover the bowl.
- Rest the rice for 15 minutes to absorb the coconut mixture.
- Heat 150 ml coconut milk in a clean saucepan over low heat.
- Add 15 g sugar to the saucepan.