Mango with glutinous rice, or Mango sticky rice, is possibly the most famous dessert in the country's cuisine. It's found in night food markets and street stalls. Its simplicity shouldn't fool you; it's an exquisite dish with very little preparation.
This delight that is prepared with glutinous rice, seasonal mango, coconut milk and brown sugar, is a very complete dessert. Its sweet flavor with a pinch of salty, is highly appreciated by tourists.
Crispy mung beans are also often added on top. It is served with a banana leaf as a garnish, as the traditional way of preparing rice is to wrap it in a leaf and cook it over direct heat.
It is a dessert that is prepared mainly in the high season of mango cultivation, in the months of April and May. The variety of mango used is usually that of the Nam dok Mai.
There is no evidence of the origin of this traditional dish from Thailand, since in addition, neither the mango nor the glutinous rice originate from Thailand. It is rather an incorporation of the regions of the area to the gastronomy of the country.
But equally, there are already stories of this dish around the Ayutthaya period (1351-1767) and continues until the reign of King Rama II, according to many traditional recipes. For this reason it is part of the tradition and culture of Thailand.
Ingredients
- 1 cup of glutinous rice (sticky rice or "glutinous rice")
- For the coconut sauce:
- 1 cup of coconut milk (unsweetened)
- 3 tablespoons of sugar (you can adjust to taste)
- ½ teaspoon of salt
- 1 sheet of pandan (optional, for aroma)
- To accompany:
- 1 or 2 ripe mangoes, peeled and sliced
- 1-2 tablespoons of toasted sesame seeds either fried mung beans (optional)
- For the thick coconut sauce (optional):
- ¼ cup of coconut milk
- 1 teaspoon of sugar
- ⅛ teaspoon of salt
- ½ teaspoon of rice flour or cornstarch (dissolved in a little water)
- Soak 1 cup of glutinous rice** in water for at least 4 hours.
- Steam it for 25-30 minutes until sticky.
- Heat 1 cup of coconut milk with 3 tablespoons of sugar and ½ teaspoon of salt (without boiling).
- Mix the hot rice with the hot coconut milk and let it sit for 20-30 minutes.
- Peel and cut ripe mangoes.
- Serve the rice with mango on the side. You can top it with a thick coconut sauce and garnish with toasted sesame seeds.
