Description
Mango Sticky Rice Bliss is a traditional Thai vegan dessert that combines tender, steamed sticky rice with rich coconut milk sauce and ripe, juicy mangoes. This easy-to-make recipe offers a perfect balance of creamy, sweet, and fruity flavors, delivering an authentic taste experience that’s both satisfying and refreshing.
Ingredients
Scale
Sticky Rice
- 1 cup Uncooked Sticky Rice (Substitution: Black glutinous rice can add a unique flavor twist.)
Coconut Sauce
- 1 can Full-Fat Coconut Milk (For maximum freshness, consider using fresh coconut milk instead of canned.)
- 1/4 cup Granulated Sugar (White sugar helps maintain a bright dessert appearance.)
- 1 pinch Salt (No substitutions; just a pinch makes a difference.)
- 1 tablespoon Cornstarch (Optional to thicken your sauce.)
Fruit and Garnish
- 2 medium Ripe Mangoes (Ataulfo or Tommy Atkins varieties are superb for this recipe.)
- 2 tablespoons Toasted Sesame Seeds (Optional for garnish.)
Instructions
- Preparation: Gather all ingredients and kitchen tools needed for the recipe.
- Rinse the Rice: Rinse the uncooked sticky rice thoroughly under cold water until the water runs clear to remove excess starch and ensure fluffier rice.
- Soak the Rice: Drain the rinsed rice and soak it in water for at least 1 hour, or preferably overnight, which helps achieve a softer and more tender texture.
- Prepare the Steamer: Set up a steamer by filling it with water and bringing it to a gentle simmer, ready for steaming the rice.
- Steam the Rice: Place the soaked rice in the steamer basket and steam for 20-25 minutes until the rice is fully cooked and soft, stirring occasionally for even cooking.
- Make the Coconut Sauce: In a saucepan, heat the full-fat coconut milk along with granulated sugar and a pinch of salt. Stir continuously until the sugar dissolves completely and the mixture is warm.
- Thicken the Sauce (Optional): If a thicker sauce is desired, mix the cornstarch with a small amount of water to create a slurry, then stir it into the warm coconut milk mixture. Continue heating until the sauce thickens slightly.
- Combine Rice and Sauce: Pour about 1 cup of the prepared coconut sauce over the steamed sticky rice and mix gently until the rice absorbs the sauce, enhancing its richness and flavor.
- Serve: Arrange the sticky rice on serving plates, layer with thinly sliced ripe mangoes, drizzle with remaining coconut sauce, and garnish with toasted sesame seeds for an added nutty crunch and visual appeal.
Notes
- Soaking the rice overnight will yield softer, more tender sticky rice.
- Using fresh coconut milk instead of canned can enhance the flavor and freshness of the sauce.
- The cornstarch is optional but helps thicken the coconut sauce for a creamier texture.
- Ripe Ataulfo or Tommy Atkins mangoes are preferred for their sweetness and smooth texture.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 2-3 minutes.
- This dessert can be enjoyed warm or chilled according to preference.
