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Mango Sticky Rice | Exotic Thai Dessert

Name: Mango Sticky Rice | Exotic Thai Dessert
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: Asiatische Küche
Ingredients: 180 g sticky rice; 350 g mango (ripe for eating); 160 ml coconut milk; 65 g granulated sugar; 2 g finely iodized salt; 8 g rice flour; 17 ml still water

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50 min

Under an hour

Gurkerl Küche

Holen Sie sich den Geschmack Thailands direkt in Ihre Küche! Dieser Mango Sticky Rice ist die perfekte Kombination aus cremigem Kokosreis, einer Prise Salz und der fruchtigen Süße sonnengereifter Mangos. Ein veganes Dessert-Highlight, das nicht nur exotisch schmeckt, sondern auch kinderleicht zuzubereiten ist. Ideal für alle, die eine kleine kulinarische Auszeit im Alltag suchen.

Ingredients

Price per portion:€ 2.43

Ingredients for the Rice

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Sticky rice 180 g Klebreis

Mango 350 g Mango (essreif)

Ingredients for the Syrup

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Coconut milk 160 ml Kokosmilch

Granulated sugar 65 g Kristallzucker

Ingredients for the Sauce

Rice flour 8 g Reismehl

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Fine salt 2 g Salz fein jodiert

Water 17 ml Wasser still

Preparation method

Ingredients overview

Ingredients for the Rice

180 g sticky rice
350 g mango (ripe for eating)

Ingredients for the Syrup

160 ml coconut milk
65 g granulated sugar
2 g finely iodized salt

Ingredients for the Sauce

8 g rice flour
17 ml still water

Prepare Rice

Wash the sticky rice thoroughly (approx. 5 times) until the water runs clear. Then soak overnight (at least 4 hours) in plenty of water. Drain the water and carefully place the rice in a cheesecloth or a fine sieve. Steam in a steamer with the lid closed for approx. 30 minutes.

Syrup & Mixing

While the rice is steaming, prepare the syrup: Stir coconut milk (approx. 80 ml), granulated sugar, and a pinch of salt in a small saucepan and gently heat until the sugar has dissolved. As soon as the rice is steamed, mix it while still hot in a bowl with the warm syrup. Let the rice rest for approx. 20 minutes so that it can fully absorb the liquid.

Sauce Finish & Serving

For the salty coconut sauce, bring the remaining coconut milk (approx. 80 ml) with a little salt to a boil. In a small bowl, stir the rice flour with the still water until smooth and stir into the boiling coconut milk. Simmer briefly until the sauce thickens slightly. Arrange the Sticky Rice on plates, peel the mango, cut it into wedges, and place it next to the rice. Pour the coconut sauce generously over everything.