My mother is originally from a small village in the mountains of northern Thailand. She has always been an immaculate cook in every aspect, though I feel like this recipe is definitely one of the best dishes she makes. I grew up eating this dessert as a treat at home and sometimes whenever my family and I would go to our temple for a festival they would sell individual containers. It has been a staple in my childhood and lately as the weather begins to cool and having seen it trending on social media, I thought I’d share our family recipe. I have tried mango sticky rice from many different places and I honestly have never had any better version than my mother’s.
Ingredients:
-500g Thai glutinous rice (long grain)
-300g coconut milk
-200g granulated sugar
-½ tablespoon (8.53g) salt
-¼ cup (236.6g)coconut oil
-mango (for best results, chill before serving)
Instructions:
Firstly, rinse the rice and then soak in warm water for 5 hours.
Next, steam rice for 20 minutes, then flip and steam for another 20min. While rice steams, mix sugar, coconut milk, coconut oil and salt over low heat until completely combined; set aside.
Once rice is finished, transfer to a separate container and stir in most of the sauce (leave some left over to top).
After combining, cover the container for 30 minutes (when finished, the consistency should be very dense and clumpy).
Finally, slice the desired amount of mango onto the plate over the rice and pour remaining sauce over the dish.
Enjoy!
