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Mango Sticky Rice

Name: Mango Sticky Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Asiatische Küche
Ingredients: 180 g sticky rice; 350 g mango (ripe); 160 ml coconut milk (divided); 6 g salt (divided); 65 g sugar; 8 g rice flour; 17 ml water

(0)

60 min

Under an hour

Knuspr-Küche

Holen Sie sich den Geschmack Thailands direkt nach Hause! Dieser Mango Sticky Rice ist das ultimative exotische Dessert: herrlich klebriger Reis, getränkt in süßer Kokosmilch und serviert mit butterweicher, reifer Mango. Eine Prise Salz in der cremigen Kokossauce sorgt für die perfekte Balance. Ein veganer Genuss, der einfach glücklich macht.

Preparation method

Ingredients overview

180 g sticky rice
350 g mango (ripe)
160 ml coconut milk (divided)
6 g salt (divided)
65 g sugar
8 g rice flour
17 ml water

Prepare rice

Wash the sticky rice thoroughly (approx. 5 times) until the water runs clear. Soak the rice overnight (at least 4 hours) in plenty of water. Drain the water and carefully wrap the rice in a cheesecloth or a fine cotton cloth. Steam in a steamer with the lid closed for approx. 30 minutes.

Mix syrup and rice

While the rice is steaming, prepare the syrup: Mix 80 ml coconut milk, all the sugar, and 2 g salt in a saucepan and gently heat until the sugar has dissolved. Once the rice is steamed, transfer it hot to a bowl and immediately mix with the warm syrup. Let the mixture rest, covered, for approx. 20 minutes so that the rice can fully absorb the syrup.

Coconut sauce and serving

For the sauce, bring the remaining 80 ml coconut milk and 4 g salt to a boil in a small saucepan. In a small cup, stir the rice flour with the water until smooth and add to the boiling coconut milk. Simmer briefly until the sauce thickens slightly. Peel the mango and cut into nice slices. Arrange the sticky rice on plates, place the mango slices next to it, and generously pour the salty coconut sauce over everything.

Chef's tip

For an authentic aroma, you can place pandan leaves on the rice while steaming. Make sure to use truly ripe mangoes – they should yield to light pressure and have an intense fragrance.