3 servings
Ingredients
- 1 ripe mango
- 2 cups sticky rice (soaked overnight)
- 1/2 cup coconut milk
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon rice flour
Directions
Steam sticky rice about 10 minutes or until done (cook in rice cooker or on stove). Remove to the mixing bowl.
Peel and slice mango. Set aside.
Heat up coconut milk in a pot. Add sugar and salt. Stir well until dissolved.
Add 3/4 of the coconut milk into the bowl with cooked sticky rice. Stir well. Cover with a lid. Let the rice absorb coconut milk for 15 minutes.
Cook the remaining coconut milk with rice flour. Stir well until dissolved. Set aside as topping.
Transfer sticky rice to bowls. Add in mango next to the rice. Top with thickened coconut.
This is a recipe from our cooking class in Thailand at Basil Cookery School.
We went to Thailand for our Honeymoon. Mango sticky rice is a very popular dessert in Thailand. It was easily my favorite dessert there, and I ordered it many times!
Nicole Flips for Food 