Sweets and drinksSteamed CakesThailand8 hours soaking the rice, 40 minutes cooking
Thai mango sticky rice comes down to three things: soaking the rice long enough, steaming it twice and cooking the coconut sauce. The grains turn glossy, sticky yet separate, and go with sweet ripe mango and lightly salted coconut milk.
The hardest part is keeping the rice from going soggy, since condensation dripping off the lid can ruin the whole batch. Between the two steamings, stir a little coconut milk through the rice and let it cool slightly. That step is what makes the grains glossy and loose. Wiping the lid a few times during steaming is a simple trick that works.
This batch weighs about 1.1kg, at roughly 233 calories per 100g.
Method
Rinse 500g glutinous rice and soak it overnight, about 8 to 10 hours. Drain, then mix through 1 teaspoon salt.
Wash 4 pandan leaves, then roll and tie them. Put a little water in the pot with 3 of the tied leaves, set the steamer basket on top, add the rice and cover.
Bring to a boil over high heat, then lower the heat and steam for 20 minutes.
Lift out the basket and stir 5ml coconut milk through the rice. Once it has cooled slightly, return it to the heat and steam for another 10 minutes.
Make the sauce: in a small pan, combine 200ml coconut milk, 8g kOBE Monk Fruit Blend, 11ml unsweetened oat milk, 1/8 teaspoon salt and 1 pandan leaf. Stir over low heat until dissolved, and once it simmers, turn off the heat and let it steep for 10 minutes to pick up the pandan.
Mix 2.5g cornstarch with 5ml water, stir it into the coconut milk, return the pan to the heat and bring it back to a boil.
Peel the ripe mango and cut it into bite sized pieces. Spoon the rice onto plates, arrange the mango on top and pour the coconut sauce over.
Tips
During steaming, lift the lid now and then to turn the rice and wipe away the condensation so the grains do not go soggy.
Take the basket off the pot as soon as the rice is done, or the bottom turns wet.
The cooled coconut sauce keeps in a sealed container in the fridge for 3 days.
Choose mangoes that are just ripe and still slightly firm, so the slices hold their shape.
Cold rice steams back to life in 5 minutes. Skip the microwave, which dries the grains hard.
kOBE Monk Fruit Blend dissolves slowly, so stir the sauce for about another minute before taking it off the heat.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.