Considered a popular dessert menu of Thailand, mango sticky rice serves you the sweet scent and taste of mango together with creamy chewy sticky rice, perfect for this summer. With our distinctive Dusit Thani Recipe, Khiew Ngu sticky rice is recommended to be used for this dessert. The steamed rice mixed with coconut sauce works really well with Nam Dok Mai Mango or Okrong Mango.
“The suitable strain of sticky rice is ‘Khiew Ngu’ because of its long, slim grains which look appetizing after processing. Before steaming, you must clean the rice that is once soaked in alum solution, otherwise it becomes hard. The good rice is defined as shapely, unbroken, sleek, soft and yet sticky, slightly sweet salty, and coconut-scented.”
🧡 Ingredients (Serves 2)
250 grams Khiew Ngu sticky rice
500 ml. water
30 grams alum
225 grams grated coconut
75 grams granulated sugar
7.5 grams sea salt
7.5 grams vegetable oil pandanus leaf cups to serve
🧡 Instructions:
1.Rinse sticky rice 2 times. Soak in water with alum. Stir to dissolve the alum. Soak for 7 hours. (The alum will make the sticky rice shiny.) Then drain and gently rinse again several times until the water runs clear. Drain well.
- To steam the sticky rice, fill steamer pot approximately three-quarters full of water. Bring to a boil over high heat. Lay damp cheesecloth on the bottom of the slotted pot and add the sticky rice, scattering evenly. Fold the cloth rim to cover the rice completely. Steam over boiling water for about 20 minutes or until cooked.
- In the meantime, prepare the coconut sauce. Squeeze dry the grated coconut. Mix the squeezed coconut cream with sugar, sea salt and vegetable oil. Heat the mixture over low flame to dissolve sugar. Turn off the heat and transfer to a mixing bowl. Set aside.
- When the sticky rice is cooked, transfer to the bowl of the coconut sauce. Stir immediately to spread it out. Completely cover the bowl. Leave for about 20 minutes until the sauce is completely absorbed
⭐ Tip: When mixing them, the cooked sticky rice should be hot and the coconut sauce should be at room temperature to allow the grains to absorb the full flavor of the coconut sauce.