There are a few things that should probably be illegal in Thailand, but of course, they’re not. Let me give you some examples.
1. You can hang out with full-grown tigers.
2. You can feed rabid monkeys that are known to bite people.
3. You can drive a “Motobike” regardless of your age or experience. (Excuse the horrible photo quality)!
4. You can buy Coconut Sticky Rice with Fresh Mango from any street market for really, really cheap. And yes, this should be illegal because it’s very addicting and quickly equates to rolling off the plane 10 pounds heavier…
But gosh, it’s worth every bite. This recipe for Coconut Sticky Rice with Fresh Mango is fun to try when you’re ready to mix things up from your typical dessert rotation. It’s a creamy, sticky, deliciously fresh dish that just screams TROPICAL! And when you’re stuck in the middle of a frozen tundra like we are here in Utah, you will do anything to trick your tastebuds into thinking you’re in a tropical paradise.
One thing to mention about the recipe. You have to use a glutinous rice and let it soak overnight or for at least 6 hours, and then you have to steam it. The best way to do this is by using a bamboo steamer, but of course you can just make your own if necessary. To do this, simply stretch a damp cheesecloth over a strainer, place the rice on top and then cover. Fill a saucepan with an inch or two of water and bring to a simmer. Place the strainer on top of the saucepan so it’s resting right above the water. And there you have it! A homemade steamer to make your homemade sticky rice!
- 2 cups glutinous rice, soaked overnight
- 1 (13.5 oz.) can full-fat coconut milk
- ¼ cup water
- ¾ cup sugar
- 1 ½ tsp. kosher salt
- 1 cup full-fat coconut milk
- 1 ½ Tbsp. sugar
- 2 mangos, peeled and sliced into thin strips
- Put the rice in a large saucepan and cover completely with water. Soak overnight or for at least 6 hours.
- Drain the soaked rice and place in a steamer over a pot of simmering water. Cover and steam until the rice is soft, about 20 to 25 minutes.
- While the rice is steaming, combine the coconut milk, water, sugar and salt in a large saucepan and heat until the sugar and salt are dissolved, stirring continuously. Remove from heat and set aside.
- When the sticky rice is done steaming, transfer to the large saucepan with the coconut sauce and stir until the rice is completely coated. Cover and simmer on low heat for 5-10 minutes while the rice absorbs the coconut sauce.
- In a small saucepan, combine the coconut milk, sugar and salt. Bring to a boil and then reduce the heat and simmer until thickened, about 7-8 minutes, stirring occasionally. Remove from heat.
- Place a serving of sticky rice on a plate next to mango slices and pour 1-2 Tbsp. of the coconut sauce on
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