Imported from Instagram

Mango Sticky Rice

Name: Mango Sticky Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 2 cup Thai sticky rice (Jasmine rice or basmati rice may be used instead, according to the source.); Hot water (Amount not stated; use enough for soaking or steaming as shown in the source.); 1 cup Coconut milk (Amount estimated because the source does not provide a measurement.); 0.5 cup Sugar (The transcript refers to liquid sugar and says to adjust the sweetness; exact amount is not stated.); Salt (Add to taste; the source mentions salt but gives no quantity.); 1 tbsp Corn flour (Used in the coconut-milk mixture, as stated in the transcript.); 2 Ripe mango (Use well-ripened mangoes; slice before serving.); 1 tbsp Black and white sesame seeds (The source says moong dal may be used instead. Quantity estimated because none is stated.)

Recipe by @bincyskitchen Instagram

Imported by Evangeline Edison on SeeMeCook

A Thai-inspired dessert made with steamed sticky rice mixed with sweetened coconut milk, topped with ripe mango and sesame seeds. The source also suggests jasmine or basmati rice as substitutes for Thai sticky rice.

4 servings45 minSoutheast Asian

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Ingredients

2 cup Thai sticky rice (Jasmine rice or basmati rice may be used instead, according to the source.)
Hot water (Amount not stated; use enough for soaking or steaming as shown in the source.)
1 cup Coconut milk (Amount estimated because the source does not provide a measurement.)
0.5 cup Sugar (The transcript refers to liquid sugar and says to adjust the sweetness; exact amount is not stated.)
Salt (Add to taste; the source mentions salt but gives no quantity.)
1 tbsp Corn flour (Used in the coconut-milk mixture, as stated in the transcript.)
2 Ripe mango (Use well-ripened mangoes; slice before serving.)
1 tbsp Black and white sesame seeds (The source says moong dal may be used instead. Quantity estimated because none is stated.)

Steps

1
Prepare the sticky rice using Thai sticky rice. If unavailable, use basmati rice or jasmine rice as a substitute.
2
Use hot water with the rice as directed in the source, then steam the rice. The transcript states that the rice is ready after 30 minutes of steaming.
3
Transfer the steamed rice to another bowl.
4
Add the coconut milk to the steamed rice and mix well.
5
Add 1 tablespoon of corn flour and mix well to form the rice mixture into a dough-like consistency.
6
Adjust the sweetness of the mixture with the sugar and add salt to taste. The source does not specify the exact amounts or whether the sweetener is added before or after the coconut milk.
7
Slice the ripe mangoes and arrange the slices on a serving plate.
8
Pour the coconut-rice sauce or mixture over the rice and mango.
9
Sprinkle black and white sesame seeds over the dessert. Moong dal may be used instead, according to the source.

Notes

The source provides very limited measurements. It explicitly states 1 tablespoon of corn flour and 30 minutes of steaming, while the remaining quantities are estimates. The transcript is partially garbled, so the exact preparation of the hot water, sweetener, and coconut-milk mixture is not fully clear.