Embrace the vibrant spirit of the season across Southeast Asia – from Songkran’s joyful splashes to Thingyan’s auspicious blessings – with a taste of tropical paradise: Mango Sticky Rice!
Imagine sweet, fragrant sticky rice embracing succulent mango, all enrobed in a velvety coconut sauce infused with aromatic pandan. Unlock the recipe and experience the art of preservation, the power of flavor, and the precision of your Sub-Zero Wolf kitchen in every exquisite bite.
Ready to bring this tropical delight to your kitchen? Find the full Mango Sticky Rice recipe and explore the world of culinary possibilities with Sub-Zero Wolf at www.subzerowolf-sea.com.
Mango Sticky Rice Recipe
MANGO STICKY RICE
Ingredients
100gr Mango
500gr Sticky/Glutinous Rice
30gr Rice Flour
350ml Pandan Water
80ml Coconut Milk
60gr Castor sugar
Instructions
Wash the sticky rice thoroughly under cold running water. Soak the washed rice in water for 30 minutes to 1 hour.
Drain the sticky rice and steam it at 100°C for 25-30
minutes, or until it becomes translucent & cooked through.
While the rice is steaming, prepare the coconut sauce. In a saucepan, heat the pandan water. Once it begins to simmer, add the coconut milk and bring the mixture to a gentle boil.
In a small bowl, whisk the rice flour with a few tablespoons of cold water until it forms a smooth slurry with no lumps.
Pour the rice flour slurry into the simmering coconut milk mixture. Stir continuously until the sauce thickens and has
a smooth, velvety texture without any grains.
Peel and slice the mango. Arrange the cooked sticky rice
on a plate. Place the sliced mango on top of the rice and drizzle the prepared coconut sauce generously around the mango and sticky rice.
Serve immediately and enjoy!
Note on Pandan Water
To make pandan water, tie a few pandan leaves (about 3-4) into a knot and boil them in the 350ml of water for approximately 10-15 minutes. Remove the pandan leaves before using the water in the recipe. You can also find pre-made pandan extract or pandan flavoring, but using fresh or frozen pandan leaves will provide the most authentic flavor.
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