Mango Sticky Rice Recipe

Glutinous rice: This type of rice becomes sticky when cooked, making it perfect for this dessert.

Coconut milk: Provides a rich, creamy flavor that complements the sweetness of the mangoes.

Sugar: Adds sweetness to the coconut milk mixture.

Salt: Enhances the overall flavor by balancing the sweetness.

Mangoes: Fresh, ripe mangoes add a juicy, sweet contrast to the sticky rice.

Sesame seeds: Toasted sesame seeds add a nutty flavor and a bit of crunch to the dish.

To achieve the perfect texture for glutinous rice, make sure to rinse it thoroughly until the water runs clear. This step removes excess starch, which can make the rice too sticky. Soaking the rice overnight is ideal as it allows the grains to absorb water evenly, resulting in a more uniform and tender texture when steamed. When heating the coconut milk mixture, do not let it boil; just warm it enough to dissolve the sugar and salt. This prevents the coconut milk from separating and ensures a smooth, creamy consistency that will be absorbed well by the rice.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for glutinous rice.

• coconut milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it will have a slightly different flavor and less richness compared to coconut milk.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, providing a different but pleasant sweetness to the dish.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a more nuanced flavor.

• ripe mangoes - Substitute with ripe peaches: Ripe peaches have a similar sweetness and texture, making them a good alternative to ripe mangoes.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds can provide a similar crunchy texture and nutty flavor as toasted sesame seeds.

• Allow the sticky rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the sticky rice to an airtight container. Ensure the container is well-sealed to maintain freshness.
• Store the sticky rice in the refrigerator for up to 3-4 days. The mangoes should be stored separately to prevent them from becoming mushy.
• For freezing, place the sticky rice in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to avoid freezer burn.
• Label the container with the date to keep track of its freshness. The sticky rice can be frozen for up to 2 months.
• To reheat, thaw the sticky rice in the refrigerator overnight if frozen. Then, steam it gently or microwave it with a damp paper towel to restore its texture.
• Keep the mangoes fresh by storing them in a separate container in the refrigerator. Add them to the sticky rice just before serving.
• If the sticky rice appears dry after reheating, add a splash of coconut milk to restore its creamy consistency.

• Microwave Method: Place the mango sticky rice in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating. Add a splash of coconut milk if it seems dry.

• Steaming Method: Set up a steamer and bring the water to a boil. Place the sticky rice in a heatproof dish and cover it with a lid or foil. Steam for about 5-7 minutes until heated through. This method helps maintain the rice's original texture.

• Stovetop Method: In a non-stick pan, add a small amount of coconut milk or water. Heat the sticky rice over low to medium heat, stirring occasionally until warmed through. Be careful not to overheat, as this can make the rice mushy.

• Oven Method: Preheat your oven to 300°F (150°C). Place the mango sticky rice in an oven-safe dish and cover it with foil to prevent drying out. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't overcook. Add a bit of coconut milk if needed to keep it moist.

• Fine-mesh sieve: Used to rinse the rice until the water runs clear, ensuring any excess starch is removed.

• Large bowl: Ideal for soaking the rice in water for at least 1 hour or overnight.

• Steamer: Necessary for steaming the rice until it becomes tender, which takes about 20-25 minutes.

• Saucepan: Used to heat the coconut milk, sugar, and salt over medium heat until the sugar dissolves.

• Wooden spoon: Perfect for stirring the coconut milk mixture and combining it with the cooked rice.

• Serving plate: Used to present the sticky rice with sliced mangoes.

• Knife: Essential for peeling and slicing the ripe mangoes.

• Toaster or skillet: Useful for toasting the sesame seeds to sprinkle on top of the dish.

• Measuring cups: Needed to accurately measure the rice, coconut milk, and sugar.

• Measuring spoons: Used to measure the salt and sesame seeds precisely.

Soak the rice overnight: Save time by soaking the glutinous rice overnight. This reduces the cooking time the next day.

Use canned coconut milk: Opt for canned coconut milk to avoid the hassle of extracting it from fresh coconuts.

Pre-slice mangoes: Slice the mangoes in advance and store them in the fridge to save time during assembly.

Steam rice in a rice cooker: Use a rice cooker with a steaming function to cook the rice more efficiently.

Toast sesame seeds in bulk: Toast a large batch of sesame seeds and store them for future use.