Sticky rice with mango is another version of the Filipino suman + Mango combo and it is an original Thai delicacy. Since Filipinos love the glutinous rice and mango tandem, let’s try to mimic this recipe. It doesn’t require too much process to prepare and is absolutely delicious. It’s has a sweet-salty-sour combination.
Here’s how to cook Sticky Rice with Mango:
2 cups Glutinous Rice (cooked)
2 cups of Coconut Cream
1 1/2 cup Sugar
Sesame Seeds (roasted)
1. Cook the glutinous rice. You can either steam or cook it just like cooking the regular rice.
2. In a pan, with low heat, pour in the 1 1/4 cups of coconut milk. Add 3/4 cups of sugar and a pinch of salt. Stir until sugar and salt were dissolved.
3. Add in the cooked glutinous rice. Stir and cook until the coconut milk is properly absorbed by the rice but not too dry. It should still be a bit runny before removing the pan from the fire. The glutinous rice will continue to absorb the coconut milk as it starts to cool down. Set aside.
4. Meanwhile, prepare another pan. Pour in the remaining coconut cream. Pour in the remaining sugar and 1 tsp. of salt. Continue stirring in low heat. Add a bit of cornstarch to thicken the mixture. (This should taste a bit salty to balance the sweetness)
5. To plate – place a good amount of cooked glutinous rice in a plate, pour on top the coco cream mixture. Sprinkle some roasted sesame seeds. And place some slices of ripe mangoes on the side.
Ready and Serve!
Note from Delish:
If you haven’t tried this, then it’s time for you to listen up and learn how to make this at home. Unlike our suman and mango combo, this doesn’t require wrapping. I’ve added some cornstarch on the coco cream since the canned coconut cream brand that I used is not too thick.
If you have any questions about this recipe, drop a comment below or send me an email.
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Watch the video on how to make Sticky Rice with Mango: