cooking, dessert, Recipe
Published on January 9, 2017
Comments 31

Mango Coconut sticky rice

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Mango has been one of my favourite fruits in summer. Lucky us, the summer is the mango season here in Australia. We like to buy mango in a tray which contains 20-25 mangoes.

I will store them in my fridge. Then, it’s time to enjoy the heavenly fruit in different ways. I would make smoothies, ice cream, desserts from mangoes. The results are always good with minimum effort.img_1228

I love mango rice. I remember I tried it for the first time in a Thai restaurant. The combination of coconut and mango flavours are beyond delicious. The texture of the glutinous rice is so lovely. I started to create a simple version of the mango rice at home. img_1206

Since it’s the mango season now. I certainly wouldn’t miss the opprotunity to make some mango rice at home. I hope you will like and enjoy this simple recipe.

INGREDIENTS

  • Glutinous rice  – 200g
  • Coconut milk – 200ml
  • Caster sugar – 2 1/2 teaspoons
  • salt – 3/4 teaspoons
  • corn starch – a pinch
  • mango – 1
  • roasted sesame – optional
  • Fresh mint leaves – optional

INSTRUCTIONS

  1. Soak the rice in cold water over night.
  2. Line a bamboo steamer with muslin cloth. Spread the rice and steam for 35-40 minutes or until the rice is tender and translucent in colour.
  3. Once the rice is ready. Set aside to cool.
  4. Add 150ml coconut milk and 1 1/2 teaspoons sugar in a small saucepan over medium heat. Bring to simmer for 5 minutes. Stir constantly to dissolve the sugar. Add 1/2 teaspoons salt and stir to dissolve. Remove from the heat.
  5. Mix the rice with coconut milk in the saucepan. Stir to combine. Make sure all the rice are coated with the coconut sauce. Set aside for 5 minutes.
  6. Meanwhile, slice or dice the mango.
  7. Place the mango and rice in a plate.
  8. Add 50ml coconut milk, 1/2 teaspoon sugar, 1/4 teaspoon salt and  a pinch of corn starch in another small saucepan over medium heat. Stir until the sugar and salt dissolve. Thicken the sauce a little bit. Remove from the heat.
  9. Spoon the thickened sauce over the rice. Garnish with some mango dices, sesame or mint leaves. Serve immediately.

31 Comments

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      • Asian Foodie says

        Lovely! I am not a winter person actually so miss summer ! 😆

        But from the end of next month, cherry blossoms called Sakura start blooming here 🌸 I will try to make some dessert using preserved Sakura petals! – Ellie

        Liked by 1 person

        Reply
        • Jen says

          Wow, I have seen the desserts made with Sakura petals. They are so beautiful! Unfortunately, we can’t get any from here. Or, at least, I haven’t come across any. I will be looking forward to seeing your beautiful dessert. 🙂

          Liked by 1 person

          Reply
          • Asian Foodie says

            My skill is not that very good … haha 😬but I will share the image of beautiful Sakura dessert or sweets from traditional Japanese confectionary !
            They are absolutely amazing and they make seasonal design sweets on each season along our four season here. Always take long time to select them when I buy at the shop! 😋💕 Hope you will like the image of sweets and the philosophy of seasonal Japanese sweets by pastry chef ! – Ellie

            Liked by 1 person

            Reply

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