Mango Sticky Rice
Thailand's beloved dessert of the mango season: warm glutinous rice soaked in sweet-salted coconut cream beside ripe, honeyed mango. Ingredients: glutinous rice, coconut milk, sugar, salt, ripe Nam Doc Mai mangoes, toasted mung beans or sesame, coconut cream for topping.
What it is
Thailand's beloved dessert of the mango season: warm glutinous rice soaked in sweet-salted coconut cream beside ripe, honeyed mango. Ingredients: glutinous rice, coconut milk, sugar, salt, ripe Nam Doc Mai mangoes, toasted mung beans or sesame, coconut cream for topping. Recipe: 1) Soak rice overnight; steam in a bamboo basket until tender and translucent. 2) Warm coconut milk with sugar and salt (never boil hard). 3) Pour over the hot rice; rest 20 minutes to absorb. 4) Slice mango alongside, spoon thick coconut cream over, scatter toasted mung beans. Serve: warm rice, cool mango. Flavor: sweet, salty, creamy — tropical comfort in four ingredients. History: eaten across Thailand and Laos for centuries during the April-May mango peak; Bangkok's street stalls made it world-famous. See also: Pad Thai, Tom Yum Goong.
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