It’s summer and Mangoes are in season!!
In Hawaii, you usually had a friend whose grandparents had a mango tree in their backyard. They were the friends you wanted. haha 🙂 It’s something about getting that brown paper bag filled with ripe mangoes…I can almost smell it.
Lately, my sister and I have been craving the thai dessert – mango sticky rice. Often times when we go to a thai restaurant, they’re always sold out. 😦 TIP: order dessert first! I actually saw a table next to us do it. so brilliant!
Since I can’t get my fix at the restaurant, I’ll have to just make it myself!
Many of the recipes I found used traditional steaming methods, but I just cooked the sticky rice in a pot over the stove (as I would with normal rice).
1 ripe mango – there are so many different mangoes, but I’m not sure what the name of this mango is. I got it at the asian market in bulk. The mango that is perfect for this recipe looks like the mango below:
if you use a different mango, you will have different results. Some mangoes are stringy and tough, while the mango above is not as stringy and for lack of better words…almost slimey. *you’ll understand once you compare it to all the imposter mangoes out there..
1 cup sweet rice
1 can of coconut milk
1/4 cup + 1 tbsp of sugar
2 tsp of salt
1 tbsp of tapioca starch (can be found in asian markets..99 ranch)
water (as needed)
- Wash the 1 cup of stick rice until the water runs clear. Soak the sticky rice in 1 cup of water for 20 minutes. (if you soak it longer, it’s fine…)
- After soaking, do not pour water out. Add 3/4 cup water + 1/4 of the coconut milk (make sure to shake the can and mix it before pouring) + 1 tbsp of sugar and 1 tsp of salt. Mix a little and pour into a pot.
- Put the heat on high and bring it to a slight boil. Then, reduce to medium heat and let it simmer for 20 minutes (or until the liquid burns off). Place the lid slightly at an angle, so it lets steam escape.
- Once the liquid burns off, turn off heat and close the lid. Allow it to cook further in the steam for another 5 minutes.
- Let the sticky rice cool and get started on the sauce.
- Pour the remaining coconut milk and 1/4 cup of sugar + 1 tsp of salt + 1 tbsp of tapioca starch into a pot.
- Mix the mixture until everything dissolves over medium heat. Be sure not to boil this. Continue stirring over med/low heat until the mixture thickens. Once it thickens, remove from heat.
Cut up your mangoes and top your sticky rice with your coconut sauce and you are ready to serve your mango sticky rice!
Monday, May 15, 2012 CML Activity –
- Make mango sticky rice & fulfill our cravings – completed 5/15/12