Mango Sticky Rice Parfait
Mango sticky rice has to be hands down one of my favorite deserts. Chancy and I are HUGE Thai cuisine lovers. Every time we eat at our favorite Thai restaurant (which is embarrassingly multiple times a month) we always enjoy Mango sticky rice for desert.
I have mastered how to make it at home and I couldn’t be more stoked! There is just a few key ingredients and unique methods that need to be followed to reach a perfect mango sticky rice… it happens to be really easy!
The right mango. (Disclaimer: the mango in the top photo is not the mango used in the recipe… To see what a “ataulfo” mango looks like, watch the YouTube video below)
Yes… not all mangoes are equal. While they all may be tasty, some varieties are better then others by a long shot. Ataúlfo mangoes are the perfect mango for this desert. They’re sweet and vibrant in color. They can be found in Asian stores and sometimes in your grocery stores during summer time. Although You’re free to use any mangoes you can get your hands on!
A method that was new to me but crucial for this recipe was soaking then steaming rice. The soaking process takes away the extra starch on the grains of rice which is important for reaching sticky rice texture. The steaming process is just as quick as the normal way of cooking rice! It is very simple and actually fascinating that the rice cook’s so well from the steam!
PREP TIME
4h
COOK TIME
45min
TOTAL TIME
4h+45min
INGREDIENTS
- 1 cup Thai sweet sticky rice (or sticky short grain rice)
- 2 ripe mangoes, peeled and cut into bite sizes
- 1/4 cup roasted sesame seeds
- Salted Coconut Cream
- ½ cupcoconut cream (If you are using coconut milk, add 1 tsp cornstarch)
- ¼ tsp salt
- Sweet Coconut Cream
- 1 cup coconut cream or ¾ cup coconut milk
- 1/4 +2 tbsp cup maple syrup
- ¼ tsp salt
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Wash rice gently under cold water 3 to 5 times or until you don’t see any cloudy and milky water. In a large bowl, cover rice with water by several inches and let stand at room temperature 4 hours or up to overnight.
- Drain rice. Assemble a steamer, line with a cheese cloth or a thin kitchen towel, and add rice, tying up the bag into a pouch (see video below). Set over high heat, bring water in steamer to a boil, cover, and cook until rice is tender, about 20 minutes.
- Meanwhile in a small saucepan, combine all ingredients for salted coconut cream sauce. Stir until salt has dissolved. Bring it to light simmer over medium heat (You will see small bubbles around edges of sauce pan, and that’s all you want!) then remove from heat. Set aside.
- In another sauce pan, combine all ingredients for sweet coconut cream mixture. Whisk until everything is well combined. Bring it to light simmer over medium heat and keep it warm.
- Transfer cooked rice to a large heatproof bowl and pour sweet coconut milk mixture on top. Stir well to combine, cover with plastic, and let stand until liquid is absorbed, about 20 minutes.
- When ready to serve, mound the sweet coconut rice onto a jar, then mango and drizzle salty coconut cream, garnish with sesame seeds and repeat until jar is full…ENJOY!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
