Mango Sticky Rice

Name: Mango Sticky Rice
Ingredients: 2 1/4 lbs old sticky rice; 2 1/4 lbs grated white coconut; 2 cups granulated sugar (about 400 grams); 1 tablespoon salt; 1 tablespoon finely pounded alum; 4 1/4 cups warm boiled water (about 1 kg); 1 teaspoon rice flour mixed with 1/3 cup water; 2-3 tablespoons split mung beans (optional); 2-3 tablespoons toasted white sesame seeds (optional)

สุธารัตน์ เก่งพินิจ @aabb_3114

สมุทรปราการ

I used to be a mango vendor and had to deliver mangoes to a very popular mango sticky rice seller. Through our business interactions, I learned the recipe for making sticky rice from them because they were generous with their secrets. Thanks to Aunt Paet for the delicious recipe! I also have some tips on choosing sweet mangoes to share with you.

สุธารัตน์ เก่งพินิจ @aabb_3114

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Ingredients

2 1/4 lbsold sticky rice
2 1/4 lbsgrated white coconut
2 cupsgranulated sugar (about 400 grams)
1 tablespoonsalt
1 tablespoonfinely pounded alum
4 1/4 cupswarm boiled water (about 1 kg)
1 teaspoonrice flour mixed with 1/3 cup water
2-3 tablespoonssplit mung beans (optional)
2-3 tablespoonstoasted white sesame seeds (optional)

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Steps

1

Soak the sticky rice with alum in water for 5-6 hours.
2

Toast the split mung beans until golden and fragrant, then set aside.
3

Mix the grated coconut with warm boiled water to extract coconut milk. Separate 1 1/4 cups (about 300 grams) for the topping and 3 cups (about 700 grams) for mixing with the sticky rice.
4

To make the topping, heat the coconut milk in a pot over low heat. Add the mixed rice flour, 1 teaspoon sugar, and 1/4 teaspoon salt. Stir until dissolved and taste for a slightly salty and creamy flavor. Once it boils, remove from heat.
5

For the 3 cups of coconut milk, add the remaining sugar and salt. Stir until dissolved and taste for a sweet, creamy, and salty flavor. Set aside.
6

Rinse the sticky rice several times until clean. Steam over medium heat for 20 minutes, then turn the rice and steam for another 20 minutes. Once done, transfer to the coconut milk mixture. Stir gently in one direction until well combined. Cover and let the rice absorb the coconut milk for 30 minutes, then stir again. Cover and let sit for another hour.
7

Serve the sticky rice on a plate, topped with coconut milk and sprinkled with toasted mung beans. It can be enjoyed with ripe mango, custard, or other toppings.
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This recipe is sweet, creamy, and salty. If you prefer less sweetness, you can reduce the sugar. This recipe can last for 2 days without refrigeration.
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The technique for choosing mangoes is to select Nam Dok Mai mangoes that are ripe and sweet, which should be yellow with a hint of orange (medium-sized). The ones on the left and right are still slightly sour. Black spots or lines on the mango skin do not affect the flesh, as they may be caused by mango sap or the fruit's maturity, or from skin friction. If there are no bruises, they are good to use. Choose plump mangoes. The one on the left may be small and lined, but it's plump and appetizing. The one on the right looks long but is mature, as elongated mangoes that are not yet ripe will have wrinkled skin when left to ripen.
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