Tender Thai sticky rice, soaked in a sweet-and-salty coconut cream, served with ripe, juicy mangoes. The contrast between the warm rice, the glossy sauce, and the fresh fruit makes this dessert so appealing.
Ingredients
- 300 g Thai sticky rice
- 500 ml full-fat coconut milk
- 80 g white sugar
- 3 pieces ripe mangoes
- 1 pinch fine salt
- 1 tbsp sesame seeds
- 1 l cold water
Method
- Rinse the sticky rice in several changes of cold water, gently rubbing it between your fingers, until the water is significantly less cloudy.
- Cover the rice with cold water and let it soak until the grains become opaque and break easily under a fingernail.
- Drain the rice, spread it out in a lined steamer basket if needed, and steam until tender, glossy, and sticky with no hard center.
- While the rice is cooking, gently heat the coconut milk with the sugar and salt, stirring until you have a smooth, warm, and slightly glossy sauce, without letting it reach a rolling boil.
- Pour some of the hot coconut sauce over the freshly cooked rice, fold in gently, then cover and let it absorb until the grains are tender and pearlescent.
- Return the remaining coconut sauce to low heat and let it thicken slightly, until it coats the back of a spoon without becoming pasty.
- Peel the mangoes, cut the flesh away from the pit, and slice into even wedges that are juicy but firm enough to hold their shape.
- Toast the sesame seeds in a small, dry skillet, tossing them until they smell nutty and begin to pop slightly.
- Serve the warm rice with the fresh mangoes, drizzle with the hot coconut sauce, and finish with the toasted sesame seeds.
Nutrition
Per serving
- Energy
- 606.1 kcal
- Protein
- 8.17 g
- Carbohydrate
- 84.48 g
- Fat
- 24.85 g
- Fibre
- 2.49 g
- Calcium
- 47.29 mg
- Iron
- 4.51 mg
- Magnesium
- 65.93 mg
