Mango Sticky Rice 🥭
If you haven’t had this, you need to!
My hack is actually using a rice cooker to cook my sticky rice. Yes, it can be done this way. It makes it so much faster.
The way I make mine is really quick, and easy! This is my recipe #5 for TLC New Year.
Mango is actually my favorite fruit!
This is probably one of my favorite desserts because it’s sweet but also very refreshing. I like how the sweet/tangy mango cuts through the rich and sweet coconut cream.
I do not make mine too sweet, if you want it sweeter add more condensed milk or sugar.
What you’ll need:
2 ripe golden mangos
2 cups cooked sticky rice
1 can coconut milk
2 palm sugars (~3 Tbsp when crushed)
2 Tbsp condensed milk
1 Tsp salt or less to taste
Corn starch slurry (1/2 tbsp cornstarch + 2 tbsp water)
Method:
1. Wash and cook your sticky rice. My easy way, I Cook my sticky rice in the rice cooker. You do not need to let it soak when you do this. You cook it like regular rice. (Just add slightly a little bit more water)
2. To a sauce pan, add your coconut milk, sugars, salt, and let the sauce reduce and sugars dissolve.
3. Once rice is cooked, remove and add half of the coconut sauce mixture into the rice and toss. Let cool.
4. To the remaining coconut cream sauce, add the corn starch slurry to make your thickened coconut sauce.
5. Plate your sweet sticky rice and cut up your mango, add it to the plate.
6. Top with coconut cream sauce and toasted sesame seeds and enjoy!
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