Ingredients
- Glutinous rice 330g
- Spinneysfood Bottled Drinking Water 500ml
- Coconut milk 400ml
- Spinneysfood Fine Grain White Sugar 100g
- Spinneysfood Fine Sea Salt ¼ tsp
- Corn flour ½ tsp
- Spinneysfood Bottled Drinking Water 1 tsp
- Mangoes 2, ripe
- Toasted sesame seeds 1 tbsp
Nutrition (Per serving)
- Calories 662
- Fat 22g
- Saturates 18g
- Protein 9g
- Carbs 110g
- Sugars 39g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mango sticky rice
Thai 20 Mins Prep · 30 Mins Cook
- Rinse the rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for the best texture. Drain and transfer it to a bamboo or metal steamer lined with cheesecloth. Steam over a medium heat for 25-30 minutes, flipping the rice halfway through for even cooking.
- Combine the coconut milk, sugar and salt in a saucepan over a medium-low heat. Stir until the sugar has dissolved. Remove from heat and set aside.
- Once cooked, transfer the sticky rice to a bowl. Pour 250ml of the coconut milk mixture over the rice and gently mix. Cover and let it absorb for 15 minutes.
- Stir the corn flour and water together. Return the coconut milk mixture to a pot and add the corn flour slurry to it. Cook over a medium heat, stirring until thickened. Remove from the heat and allow to cool.
- Divide the sticky rice between 4 plates. Peel and slice the mangoes. Arrange fresh mango slices next to the rice and drizzle over the thick coconut milk sauce.
- Serve the mango sticky rice sprinkled with toasted sesame seeds.