A simplified recipe for Thailand’s most popular dessert created by chef Aae from Tangerine Restaurant at Resorts World Sentosa in Singapore.
Staying at home means we have the time to try out new skills. If you’re not an expert in the kitchen, why not dip in your toes by making something fairly easy that tastes amazing.
Found in every corner of Thailand, mango sticky rice is probably one of the country’s most popular desserts. The contrasting sweetness of the mango, creaminess of the coconut milk and chewiness of the sticky rice is the perfect combination at anytime of the day.
Follow this easy recipe that has been simplified by chef Aae of Tangerine Restaurant with ingredients that you can buy in every supermarket.
Ingredients
1 ripe mango
For sticky rice
1 cup glutinous rice
½ cup water
160ml coconut milk
3tbsp sugar
½ tsp salt
For coconut sauce topping
90ml coconut milk
1tbsp sugar
½tsp salt
¼tsp cornflour
Methods
For sticky rice
- Wash rice thoroughly three or four times until the water becomes clear.
- Add ½ cup of water and cook in the rice cooker at the standard setting.
- Heat coconut milk, sugar and salt together in a saucepan on low heat.
- Keep stirring until the sugar and salt has dissolved, then turn off the heat.
- After rice is cooked, add the warm coconut milk to the rice cooker and mix well.
- Close the rice cooker lid and let the rice sit for 20 minutes to absorb the coconut milk.
For coconut sauce topping
- Mix coconut milk and cornflour in a saucepan and turn on the heat.
- Add the sugar and salt and stir until completely dissolved.
- Turn off the heat when the sauce starts to boil.
How to plate
Cut and shape your mango as you desire. Plate your sticky rice with the mango and add a drizzle of coconut sauce topping. If you wish, chop some nuts and sprinkle on the dessert for a crunchy texture.
