Mango sticky rice

By far the most emblematic Thai dessert !

Cooking Time: 45 MIN

Serving People: 4 PEOPLE

Ingredients
for Mango sticky rice

• 300g Tbsp Sticky rice • 2 Ripe yellow mango For the coconut rice sauce : • 250 ml BE Coconut cream • 60g Sugar • 1/2 tsp Salt • Pandanus leaves (optional) For garnishing : • 3 Tbsp Roasted white sesame seeds For the coconut topping sauce : • 150 ml BE Coconut cream • 25g Sugar • 1/4 tspSalt • 1 1/2 Tbsp Rice flour • Pandanus leaf (optional)

How to cook Mango sticky rice

Follow these easy steps to bring authentic Thai flavors to your dishes.

STEP 1
- Soak sticky rice in cold water for 3h, then drain the water
STEP 2
- When it is boiling, add the chicken and the cardamom (and the dried red chilis), reduce heat to low, cover and simmer for 25-30 minutes (until cooked through).
STEP 3
- Prepare the coconut sauce for the rice : In a saucepan on a medium heat; put 250mL of coconut cream, sugar, salt and pandanus leave. Boil until sugar and salt have melted and the coconut soak is fragrant.
STEP 4
- In a mixing bowl: pour the hot coconut sauce on top of the warm steamed sticky rice and stir until well combined. Cover and let it soak for 10 minutes. Then, give the rice another stir.
STEP 5
- Prepare the coconut topping : in a sauce pan on medium heat, bring to a simmer the rest of coconut cream with sugar, salt, rice flour and pandanus leaf. Simmer until the mixture thickens.
STEP 6
- Garnish your soup bowl with some fried noodles, chili powder, a wedge a lime, some sliced shallot and the fresh coriander.

Chef’s Tip

If you cannot find pandanus leaves, no problems ! it is just a way to add extra fragrance to the dish. You can very well do this recipe without or subtitute is with another fragrance like some vanilla extract

Master Chef Nooror