Follow these steps for perfect results
sticky rice raw white Thai
raw
mango
ripe, smooth fleshed
pandan leaves
coconut milk
for rice mixture
palm sugar
for rice mixture
salt
for rice mixture
coconut cream
for drizzling sauce
rice flour
for drizzling sauce
Diamond Crystal(R) Kosher Salt
for drizzling sauce
white sugar
for drizzling sauce
Rinse sticky rice and soak in water for 6-24 hours.
Steam the drained sticky rice until tender (about 25 minutes).
Prepare the palm sugar sweetened coconut milk mixture.
Mix the cooked rice with the sweetened coconut milk and let it absorb for 20-60 minutes.
Make the drizzling sauce by heating coconut cream and salt with a rice flour paste until thickened.
Add sugar to the sauce after thickening and stir until dissolved.
Let the sauce cool slightly.
Serve the rice with mango slices and drizzle with the sauce.
Expert advice for the best results
Soaking the rice overnight is crucial for proper texture.
Use ripe, but firm mangoes for best results.
Adjust the sweetness of the sauce to your liking.
Everything you need to know before you start
15 minutes
The rice can be made ahead and reheated, but it's best fresh.
Arrange rice in a mound, top with mango slices, and drizzle sauce artfully.
Serve warm or at room temperature.
Garnish with sesame seeds or toasted coconut flakes.
Complements the sweetness and aroma.
Discover the story behind this recipe
A popular dessert served during celebrations and festivals.
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