A classic Thai dessert showcasing fresh ripe mangoes alongside chewy, sweet and salty coconut rice
Yields1 ServingPrep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins
1cupGlutinous Sweet Rice
2qtsWater (for soaking rice)
35gRock Sugar
3gSalt
1canCoconut Milk
1Ripe Mango
1ptVia Gelato Mango Sticky Rice, or Haupia Sorbet or Vanilla Bean Ice Cream
1
Wash the rice and drain the water 3 times. Fill the bowl with 2 qts new water and let it soak for at least 3 hours. Overnight soak is preferable (this shortens the cooking time and makes the texture more sticky and less soft)
2
When ready to cook, drain the soaking water. Put the rice grains on parchment paper Put the parchment paper inside the bamboo steam (or any steamer) Put the steamer over simmering water and cover it Set the timer for 20 minutes if you soaked it overnight. If you soaked it for 3 hours, set the timer for 30 minutes While it is cooking prepare the Coconut Sauce When it's done it will look like this image. Taste it to ensure that it's cooked thoroughly, it should be chewy and not crunchy.
Coconut Sauce
3
Open 1 can of coconut milk. Add the 35 of rock sugar and 3g of salt. Taste it, if you like it more savory, add more salt. If you like it more sweet add more sugar Rock sugar has a slightly more complex flavor than white sugar. If you don't have rock sugar, substitute using white sugar.
4
While the sticky rice is warm, cut in 200g of coconut sauce. The warm sticky rice will absorb this sauce and as it cools it will stick together again. Reserve the rest of the sauce to pour over when it's done.
Put it Together
5
When you're ready to assemble and eat it: Slice the mango and scoop it out Put the sticky rice next to it - ok to mold it from a wet bowl or simply scoop it out with a wet ice cream scooper into balls. Pour the rest of the coconut sauce over the rice Bonus: Add scoops of Via Gelato Mango Sticky Rice or Haupia Sorbet or Vanilla Bean ice cream for a refreshing and luxurious summer dessert
Ingredients
1cupGlutinous Sweet Rice
2qtsWater (for soaking rice)
35gRock Sugar
3gSalt
1canCoconut Milk
1Ripe Mango
1ptVia Gelato Mango Sticky Rice, or Haupia Sorbet or Vanilla Bean Ice Cream
Directions
1
Wash the rice and drain the water 3 times. Fill the bowl with 2 qts new water and let it soak for at least 3 hours. Overnight soak is preferable (this shortens the cooking time and makes the texture more sticky and less soft)
2
When ready to cook, drain the soaking water. Put the rice grains on parchment paper Put the parchment paper inside the bamboo steam (or any steamer) Put the steamer over simmering water and cover it Set the timer for 20 minutes if you soaked it overnight. If you soaked it for 3 hours, set the timer for 30 minutes While it is cooking prepare the Coconut Sauce When it's done it will look like this image. Taste it to ensure that it's cooked thoroughly, it should be chewy and not crunchy.
Coconut Sauce
3
Open 1 can of coconut milk. Add the 35 of rock sugar and 3g of salt. Taste it, if you like it more savory, add more salt. If you like it more sweet add more sugar Rock sugar has a slightly more complex flavor than white sugar. If you don't have rock sugar, substitute using white sugar.
4
While the sticky rice is warm, cut in 200g of coconut sauce. The warm sticky rice will absorb this sauce and as it cools it will stick together again. Reserve the rest of the sauce to pour over when it's done.
Put it Together
5
When you're ready to assemble and eat it: Slice the mango and scoop it out Put the sticky rice next to it - ok to mold it from a wet bowl or simply scoop it out with a wet ice cream scooper into balls. Pour the rest of the coconut sauce over the rice Bonus: Add scoops of Via Gelato Mango Sticky Rice or Haupia Sorbet or Vanilla Bean ice cream for a refreshing and luxurious summer dessert
AuthorviagelatohawaiiCategoryHawaii RecipesDifficultyIntermediate
