Anyone know any how to make that Thai sticky rice with mango on top?

Question

Anyone know any how to make that Thai sticky rice with mango on top?

Answer 1

Hello!

Your question is making me hungry! =)

Is that what you are taking about: (pic)

http://www.flickr.com/photos/kiteion/209...

Well if it is...mango with Sticky Rice is one of my favorite recipes!

My family is asian and we make this on special holidays!

There are so many variations to this dish but we usually go with the traditional one.

Here is our recipe:

"Mango with Sticky Rice"

===INGREDIANTS===

2 cups sticky rice

1 cup coconut cream

1/2 cup sugar

1/2 teaspoon sea salt

3 ripe mangos



===METHOD===  

1. Soak the sticky rice in water for at least 3 hours. Get water boiling in a steamer pot and place the soaked rice in the basket. Steam for 10-15 minutes or until the rice turns translucent.

2. In a heated saucepan, add the coconut cream, sugar and salt and stir until thoroughly mixed. Add the cooked sticky rice and stir for 2 minutes. Remove from heat and place on a serving platter.

3. Peel the mangos and slice the fruit into long pieces. Place on top of the rice and serve (may be served warm or cold).

PS- The best mangos to use for this dish is the

:Ataulfo mango:

Heres how it looks like:

http://www.flickr.com/photos/cdozo/12054...

It is usually imported from Mexico or Central America and is available in the spring. It's more oblong than other varieties and is yellow in color.

You can tell that the mango is ripe when the skin begins to wrinkle slightly and is a little bit soft to the touch. The flesh of the Ataulfo mango is very creamy and is not fibrous like some other varieties.

HOPE THAT HELPS!

GOOD LUCK!

Answer 2

I picked this one up when I was in Thailand visiting a friend.  I stayed with him and his family.  It was so incredible to share so many recipes with his family.

Thai Sticky Rice and Mango

(Khao Nieow Ma Muang)

1 1/4 c raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.

3/4 c very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)

1/4 c sugar

3/4 c very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)

1/8 t salt for the topping

1/2 T salt for mixing with rice

1/4 t rice flour

6 medium mangoes -- peeled and sliced

Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).

Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.

Heat the rest of coconut milk and add salt.  Stir until the salt is dissolved.  This makes the topping sauce.

To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.

Makes about 6 servings.