Mango Sticky Rice Recipe

Glutinous rice: This type of rice becomes sticky when cooked, making it perfect for this dessert.

Coconut milk: Provides a creamy and rich base for the dish.

Sugar: Adds sweetness to the coconut milk mixture.

Salt: Enhances the flavors and balances the sweetness.

Mangoes: Fresh, ripe mangoes add a juicy and sweet contrast to the sticky rice.

Sesame seeds: Toasted sesame seeds add a nutty flavor and a bit of crunch.

When preparing glutinous rice, ensure it is soaked for at least 4 hours to achieve the desired sticky texture. While steaming, cover the rice with a damp cloth to maintain moisture and prevent it from drying out. For the coconut milk mixture, gently heat it without boiling to preserve its creamy consistency. When combining the cooked rice with the coconut milk mixture, mix thoroughly to ensure even absorption of flavors. Finally, for a more aromatic touch, consider using pandan leaves during the steaming process.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for achieving the desired consistency.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor of coconut milk while being a lighter option.

• sugar - Substitute with honey: Honey can provide the necessary sweetness while adding a different depth of flavor.

• salt - Substitute with soy sauce: A small amount of soy sauce can add a savory note, though it will slightly alter the flavor profile.

• ripe mangoes - Substitute with ripe peaches: Ripe peaches have a similar sweetness and texture, making them a suitable alternative.

• toasted sesame seeds - Substitute with toasted coconut flakes: Toasted coconut flakes can provide a similar crunch and complement the coconut flavor in the dish.

• Allow the sticky rice to cool to room temperature before storing. This helps prevent condensation, which can make the rice soggy.

• Transfer the sticky rice to an airtight container. Ensure the container is well-sealed to maintain the rice's moisture and texture.

• Store the mango slices separately in another airtight container. This prevents the fruit from making the rice overly moist and preserves the freshness of the mangoes.

• Place both containers in the refrigerator if you plan to consume the mango sticky rice within 2-3 days. The cool temperature will keep the rice firm and the mangoes fresh.

• For longer storage, consider freezing the sticky rice. Spread the rice in a thin layer on a baking sheet lined with parchment paper and freeze until solid. This prevents clumping.

• Once the sticky rice is frozen, transfer it to a freezer-safe bag or container. Label with the date to keep track of its freshness.

• To freeze the mango slices, lay them flat on a baking sheet lined with parchment paper and freeze until solid. This method ensures the slices don't stick together.

• After freezing, transfer the mango slices to a freezer-safe bag or container. Label accordingly.

• When ready to enjoy, thaw the sticky rice and mango slices in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• Reheat the sticky rice gently in the microwave or on the stovetop with a splash of water or coconut milk to restore its soft, sticky consistency.

• Serve the reheated sticky rice with the thawed mango slices, and drizzle with any remaining coconut milk mixture. Sprinkle with toasted sesame seeds for that final touch of flavor and crunch.

• Microwave Method:

  1. Place the sticky rice in a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to prevent it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, checking halfway through to ensure it’s evenly heated.
  5. Serve with fresh mango slices and a drizzle of the remaining coconut milk mixture.

• Steaming Method:

  1. Set up a steamer and bring the water to a gentle boil.
  2. Place the sticky rice in a heatproof dish and cover it with a lid or aluminum foil.
  3. Steam for about 5-7 minutes until the rice is warmed through.
  4. Serve with sliced mangoes and the remaining coconut milk mixture.

• Stovetop Method:

  1. Place the sticky rice in a non-stick pan.
  2. Add a tablespoon of water or coconut milk to the pan.
  3. Cover the pan with a lid and heat on low for 5-7 minutes, stirring occasionally to prevent sticking.
  4. Serve with ripe mango slices and a drizzle of the remaining coconut milk mixture.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the sticky rice in an oven-safe dish and cover it with aluminum foil.
  3. Bake for about 10-15 minutes until the rice is heated through.
  4. Serve with sliced mangoes and the remaining coconut milk mixture.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the sticky rice in the top pot and cover it with a lid.
  3. Heat for about 10 minutes, stirring occasionally.
  4. Serve with mango slices and a drizzle of the remaining coconut milk mixture.

• Steamer: Used to cook the glutinous rice evenly by steaming it for 20-25 minutes.

• Saucepan: Necessary for heating the coconut milk, sugar, and salt mixture over medium heat.

• Mixing bowl: Utilized to combine the cooked rice with the coconut milk mixture.

• Wooden spoon: Handy for stirring the rice and coconut milk mixture to ensure even absorption.

• Knife: Essential for peeling and slicing the ripe mangoes.

• Cutting board: Provides a stable surface for slicing the mangoes.

• Measuring cups: Important for accurately measuring the glutinous rice, coconut milk, and sugar.

• Measuring spoons: Used to measure the salt and toasted sesame seeds precisely.

• Serving plate: Needed to beautifully present the sticky rice and mangoes.

• Toaster or skillet: Useful for toasting the sesame seeds to add a crunchy texture.

Soak rice overnight: Soak the glutinous rice overnight instead of just 4 hours to ensure it cooks faster and more evenly.

Use canned coconut milk: Opt for canned coconut milk to save time on extracting fresh coconut milk.

Pre-slice mangoes: Slice the mangoes ahead of time and store them in the fridge to streamline assembly.

Toast sesame seeds in bulk: Toast a larger batch of sesame seeds and store them for future use.

Microwave option: Use a microwave to heat the coconut milk mixture quickly instead of a saucepan.