If you can find palm sugar that is the best, but regular sugar will do. This recipe for mango sticky rice was so delish! Use a microwave or re-steam the rice, until warmed, before serving. Have a great day! Part I of my Mango Coconut Sticky Rice Tart - The Tart Shell Recipe details are on my website: www.theflyingpurpleapron.com By using this site, you agree to our Terms of Service. Coconut milk comes from the second moistening of the coconut with more water. I will be sharing this with my sister who loves mango sticky rice. Let the rice cook for 20 minutes. Combine them in a small saucepan and set over low heat. Thank you so much, Heidy! Stir occasionally so that all the sugar dissolves. The recipe takes some forethought but is pretty easy to make and my whole family loves it. The night before, soak the sticky rice in enough water to cover (it needs to soak for at least an hour but over night is best). The Flying Purple Apron 243 views. Coconut cream differs from coconut milk in that it is skimmed off the first mixing of ground fresh coconut and water and has a higher fat content. I swear it flew off the table in 3 seconds. If you can find palm sugar that is the best, but regular sugar will do. Use a sharp, thin-bladed knife to cut the tart into wedges. Add a few pinches of salt and heat until all sugar is dissolved. At this point, the mixture is very liquid. The children loved it and asked me to make it again "TODAY" we just had it last night---lol! Allow to rest about 5 minutes for the rice to absorb the liquid. An easy alternative here is some very lightly sweetened whipped cream made with 1 cup of cream and 1 tablespoon of sugar. In Thailand it would be common to serve some freshly made coconut cream, available everywhere, with the sticky rice with mango. Pour most of the liquid over the cooked rice, reserving a few spoonfuls for garnish. Also called glutinous rice or sticky rice, it can be found at Asian food stores and well-stocked supermarkets. Bring the water to a simmer in a heavy medium saucepan that has a tight-fitting lid. Authentic Mango Sticky Rice Recipe ... Mango Coconut Sticky Rice Tart Part I - Duration: 10:09. The tangy tart flavor complements the sweet coconut and mango flavors beautifully. I like to use a bamboo steamer basket for this recipe, line it with cheesecloth and put in the rice. Leave the rice in the bowl, uncovered, until it is completely cooled and has absorbed most of the coconut cream, about 3 hours. I’ve also lightened it a little without sacrificing any of the essential flavor of the original. October 11, 2020 at 2:57 pm. This mango sticky rice recipe requires just a few ingredients. All Rights Reserved. Please note that the coconut cream referred to here is a thicker variety of unsweetened coconut milk, available in Asian grocery stores, not the sweetened kind used for making cocktails. If you can't find palm sugar any sugar will work. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" options), and Thai sweet rice. 10:09. © 2008 Nick Malgieri. When the syrup comes to a boil, let it boil for 3 minutes, then scrape the syrup into a heatproof bowl (if there are a few undissolved sugar crystals in the syrup it’s okay). Cover the bowl and let it sit at a cool room temperature. This is an excellent dessert for a light meal— a composed salad such as a salad Niçoise would be perfect before it. Mango sticky rice – Ingrédients : 200 g de riz gluant,20 cl de lait de coco,70 g de cassonade,1 mangue fraîche,2 c.à café de sésame torréfié Mango and sticky rice is the quintessential Thai sweet, meant to be eaten between meals, though, and not necessarily as a dessert. Scrape the hot rice into the sweetened coconut cream and use a large rubber spatula to gently mix them together. Related Recipes. Bring stove to medium high heat and cook for about 20 minutes or until the rice is translucent. Mango sticky rice is best eaten immediately. I am not a huge fan of rice pudding, but coconut sticky rice I have come to love especially along side really juicy and tart mango. I’ve used it as a model for this tart filling, but I’m using quicker cooling Thai jasmine rice, a fragrant variety of long-grain rice easily available in Asian stores. The recipe takes some forethought but is pretty easy to make and my whole family loves it. Gently stir the coconut cream and salt into the hot syrup until smooth. Reduce the heat to medium-low (not the lowest setting), and cover the pan. How To Store. Arrange the mango slices over the rice in an overlapping concentric pattern, reserving a few of the smallest ones for the center of the tart. I’ve used it as a model for this tart filling, but I’m using quicker cooling Thai jasmine rice, a fragrant variety of long-grain rice easily available in Asian stores. Enjoy. Reply . Heat a small saucepan with the coconut milk and palm sugar. cover with the lid and place over a pot of water. While the rice is cooking, make a syrup from the sugar and water. © 2020 Kosher Network International, LLC. Mango and sticky rice is the quintessential Thai sweet, meant to be eaten between meals, though, and not necessarily as a dessert. Scoop on to a plate and serve with juicy mango. If you don't have a steamer basket you can try this microwave method. The sticky rice is made in a pot on your stove, so you don't need a rice cooker. When you are almost ready to serve the tart, scrape the coconut rice into the tart crust and spread it evenly with a small offset metal spatula. However, you can store any leftovers in an airtight container in the fridge for 2-3 days. Heidy McCallum. Nart says. All rights reserved. Add the rice and stir once. During my first trip to Thailand in June 2006, I became absolutely crazy about every kind of Thai food and have since even bought the many ingredients necessary to prepare it at home. I am not a huge fan of rice pudding, but coconut sticky rice I have come to love especially along side really juicy and tart mango.