Thai Mango Sticky Rice with Coconut Cream
Servings: 4 servings
Calories: 717kcal
Thai mango sticky rice made with coconut cream, the richer version I learned in a Koh Samui cooking class. Just needs a metal steamer.
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Equipment
- Metal steamer basket
- Cheesecloth
Ingredients
For the sticky rice
- 1⅓ cups Thai sticky rice "sweet rice" or "glutinous rice"
- cold water for soaking
For the coconut cream bloom
- 1⅓ cups full-fat coconut cream ¾ of one 14-oz can
- ¼ cup coconut sugar substitute palm sugar
- ½ teaspoon kosher salt
For the reserved drizzle
- ⅓ cup full-fat coconut cream the rest of the can
- 2 teaspoons coconut sugar or coconut sugar
- ¼ teaspoon kosher salt
- ½ teaspoon rice flour optional, for slight thickening
For serving
- 2 medium mangoes ripe, peeled and sliced, prefer Ataulfo or Champagne
- ¼ cup roasted unsalted peanuts roughly crushed
- 1 teaspoon sesame seeds toasted, optional
Instructions
- Rinse the sticky rice under cool water until the water runs nearly clear, about 4 to 5 changes. Cover with cool water by 2 inches and soak at room temperature for at least 4 hours or overnight.
- Drain the rice. Line a metal steamer basket with a double layer of cheesecloth, spread the rice in an even layer no more than 2 inches deep, and fold the overhang loosely over the top.
- Bring 2 inches of water to a boil in a large pot, then reduce to a steady simmer. Set the basket in the pot, cover tightly, and steam for 20 minutes.
- Flip the rice bundle, cover, and steam another 10 to 15 minutes until the rice is translucent, tender, and slightly chewy. Keep covered off the heat.
- Combine 1⅓ cups coconut cream, ¼ cup palm sugar, and ½ teaspoon salt in a medium saucepan. Heat over medium, stirring constantly, until the sugar dissolves and the mixture just begins to bubble and thicken, 5 to 6 minutes. Remove from heat as soon as it thickens.
- Transfer the hot rice to a large heatproof bowl and pour about three-quarters of the warm sauce over it.
- Fold gently 2 to 3 times, cover tightly, and let stand undisturbed for 20 to 25 minutes until the rice absorbs the sauce.
- Meanwhile, combine the remaining ⅓ cup coconut cream, 2 teaspoons palm sugar, and ¼ teaspoon salt in the same saucepan.
- Heat over medium-low until the sauce coats a spoon, 3 to 4 minutes.
- Plate the warm rice with sliced mango alongside, drizzle the reserved sauce over the rice, and top with crushed peanuts and sesame seeds if using.
If using rice flour, whisk it into the cold cream first.
Notes
- One standard 14-oz can of full fat coconut cream for the full recipe (3/4th for the bloom and the remainder for the drizzle) - do not substitute lite coconut cream.
- For the best bloom, both the rice and coconut cream mixture should be very hot before combining. After folding, cover and let rest undisturbed for 20–25 minutes.
- Jasmine, sushi, and regular long-grain rice will not work in this recipe.
- For a traditional Thai garnish, substitute toasted yellow split mung beans for the peanuts.
- Best enjoyed the day it is made. Refrigerate leftover rice and sauce separately for up to 2 days and reheat the rice with a splash of water before serving. Slice fresh mango just before serving. Do not freeze.
Nutrition
Calories: 717kcal | Carbohydrates: 85g | Protein: 11g | Fat: 40g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 470mg | Potassium: 607mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1120IU | Vitamin C: 40mg | Calcium: 40mg | Iron: 4mg
