Central Thailand

Mango sticky rice

Name: Mango sticky rice
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup soaked 4 hours glutinous rice (sweet rice); 1 1/4 cups split thick coconut milk; 5 tbsp sugar; 1/2 tsp salt; 1 leaf knotted (optional) pandan leaves; 1 tsp or cornflour rice flour; 2 large ripe mangoes sliced ripe mango; 1 tsp toasted sesame seeds

Ripe mango, salty sweet coconut rice. April in Bangkok, and also any time Alphonsos are in.

45 minTime

6 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 45 minutes come after.

Mango season's crown2 chapters · 1 min read

Make it your way

Grandma's wayKhao niao mamuang, mango season's star.

The original

503kcalsame

6 gproteinsame

5 gfibresame

45minutessame

Mango sticky rice.

Per serving, worked out from the ingredient table.

Ingredients

Glutinous rice (sweet rice)1 cup, soaked 4 hours

Thick coconut milk1¼ cups, split

Sugar5 tbsp

Salt½ tsp

Pandan leaves1 leaf, knotted (optional)

Rice flour1 tsp, or cornflour

Ripe mango2 large ripe mangoes, sliced

Sesame seeds1 tsp, toasted

Method

5 steps

1Drain the soaked rice and steam it over a cloth lined steamer until translucent and tender.
2Warm 200 g coconut milk with 50 g sugar, half the salt and the pandan until the sugar dissolves. Do not boil.
3Pour over the hot rice, stir, cover and rest 20 minutes.
4Simmer the remaining coconut milk with the rest of the sugar and salt and the rice flour slurry until slightly thick.
5Serve rice beside sliced mango, drizzle the sauce and sprinkle sesame.

Serve it like this

Shape the rice into a mound with a small cup, fan the mango slices beside it, pour coconut sauce over the rice and dot with sesame seeds.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Central Thailand

Mango sticky rice

Ripe mango, salty sweet coconut rice. April in Bangkok, and also any time Alphonsos are in.

45 minTime

6 gProtein each

mildSpice

4hPlan ahead. Soak for 4 hours first; the 45 minutes come after.

Mango season's crown2 chapters · 1 min read

Make it your way

Grandma's wayKhao niao mamuang, mango season's star.

The original

503kcalsame

6 gproteinsame

5 gfibresame

45minutessame

Mango sticky rice.

Per serving, worked out from the ingredient table.

Ingredients

Glutinous rice (sweet rice)1 cup, soaked 4 hours

Thick coconut milk1¼ cups, split

Sugar5 tbsp

Salt½ tsp

Pandan leaves1 leaf, knotted (optional)

Rice flour1 tsp, or cornflour

Ripe mango2 large ripe mangoes, sliced

Sesame seeds1 tsp, toasted

Method

5 steps

1Drain the soaked rice and steam it over a cloth lined steamer until translucent and tender.
2Warm 200 g coconut milk with 50 g sugar, half the salt and the pandan until the sugar dissolves. Do not boil.
3Pour over the hot rice, stir, cover and rest 20 minutes.
4Simmer the remaining coconut milk with the rest of the sugar and salt and the rice flour slurry until slightly thick.
5Serve rice beside sliced mango, drizzle the sauce and sprinkle sesame.

Serve it like this

Shape the rice into a mound with a small cup, fan the mango slices beside it, pour coconut sauce over the rice and dot with sesame seeds.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mango sticky rice

Make it your way

Ingredients

Method

Mango sticky rice

Make it your way

Ingredients

Method

Make it a meal