is a popular sweet dessert from Thailand. Many street food vendor also sells it. In Indonesia, we usually have it with cooked durian (we call it Ketan Kinca Durian).
It is quite easy to make, the original version mango sticky rice is to steamed the rice until done, and then soaked with sweetened coconut milk and sugar. But I'm making it in a slightly different way. I cook the sticky rice with the coconut milk,then steam until tender. The recipe was adapted from a friend of mine on instagram, mba Anita Joyo.
Make sure that the sticky rice is perfectly cooked so it’s soft yet retain a good bite, not mushy. The coconut milk and sugar should be in the perfect ratio so it’s not overly sweet. But again, you can adjust the level of sweetness to your personal liking :)
300 gr glutinous rice, soak overnight
200 ml coconut milk (i'm using thin coconut milk)
1/2 tsp salt
2 tbsp sugar
1 pandan leaf
1-2 tbsp roasted sesame seed
2-3 mangoes, cut into cubes, and refrigerate before serving
Cook the above ingredients until the coconut milk absorbs. Prepare the steamer with banana leaves, if you don't have banana leave, it is ok, just skip the leaves. It is used to give the sticky rice more fragrant. Steamed for about 30 minutes.
Ingredients for coconut sauce :
500 ml coconut milk
3 tbsp sugar, or according to your liking
1/2 tsp salt
2 pandan leaves
1 tbsp maizena
Cook the coconut milk, sugar, salt and pandan leaves with small heat until the sugar fully dissolved, get a few spoon of the coconut milk, mix well with maizena, and stir continuously until bubbly. Turn off heat.
Serve with cold mango cubes, drizzle of coconut sauce and sprinkle with roasted sesame. Perfecto!