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mango sticky rice thailandais sur une feuille de bananier

Authentic Thai Mango Sticky Rice

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4.96/5 (24)
Prep Time: 6 hours 15 minutes
Cook Time: 15 minutes
Total Time: 6 hours 30 minutes
Course: Dessert, Dessert, Dessert
Cuisine: Thai, Thai, Thai
Servings: 5 servings
Calories: 798kcal
Author: Marc Winer

Equipment

Ingredients

  • 500 g glutinous rice Thai
  • 400 ml coconut cream
  • 75 g sugar
  • 0.5 teaspoon salt

For the toppings

  • 100 ml coconut cream
  • 0.5 pinch salt
  • very ripe mangoes
  • 50 g yellow mung beans
US Customary - Metric

Procédé

  • Rinse the glutinous rice 6 to 10 times until the water runs clear and most of the starch is removed. Soak the rice, fully submerged in water, for about 6 hours.
    500 g glutinous rice
  • Using a steamer basket or another type of steamer, steam the glutinous rice for about 15 minutes until tender and fully cooked, then set aside.
  • In a saucepan over medium heat, warm the coconut cream for the rice, stirring gently in a circular motion. Add the sugar and salt and continue stirring until fully dissolved. When the coconut cream mixture just comes to a boil, turn off the heat.
    400 ml coconut cream, 75 g sugar, 0.5 teaspoon salt
  • Place the freshly steamed glutinous rice in a mixing bowl. Gradually add the coconut cream mixture, a spoonful at a time, folding it into the rice. Once combined, the rice should be glossy, almost like a slightly grainy pudding. The sticky rice is ready; cover with plastic wrap so it doesn't dry out.
  • In a separate saucepan, combine the remaining coconut cream and salt and stir over low heat. Bring to a boil, then turn off the heat and set aside in a bowl. Serve this with the mango sticky rice as a sauce.
    100 ml coconut cream, 0.5 pinch salt
  • In a wok or skillet over low heat, dry-toast the yellow mung beans for a few minutes until golden and crisp. Set aside for topping.
    50 g yellow mung beans
  • For the mango, peel the fruit, slice the flesh from each side of the pit, and cut into large pieces.
    very ripe mangoes
  • To serve, spoon a portion of sticky rice onto a plate, top with mango, sprinkle with mung beans, and serve the extra coconut cream on the side.

Notes

After rinsing the rice six times, the water should run clear, not cloudy with starch. If it's still cloudy, rinse several more times.

Nutrition

Calories: 798kcal | Féculents: 109g | Protein: 13g | Fat: 36g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 92mg | Potassium: 407mg | Fiber: 6g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 4mg
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