Mango and Sticky Rice Recipe

Published on: July 10, 2021

Tantalise your taste buds with this Thai recipe for Mango and Sticky Rice created by a long-time food instructor, writer and director of Yingcharoen Culinary School.

By Vana Kasemsri

When our visitors from abroad ask us to take them to authentic Thai restaurants where they can enjoy ‘real’ Thai food, At-Ta-Rote restaurant often comes to mind. The name, which in Thai means ‘exquisite and unimaginable flavors’, is quite fitting for this modern bistro in the center of the Sukhumvit. Known for its ‘Royal’ Thai recipes created by the famous director and culinary expert of the Yingcharoen Thai Culinary School, Khun Srisamorn Kongpun, this dining outlet offers many ‘must-try’ dishes on its menu.

Our visitors often compliment the delicious pad Thai noodles with fresh river prawns, crispy chicken with lemongrass, and the massaman chicken curry with steamed jasmine rice.  Another ‘must-try’ for all visitors is the fresh mango and sticky rice from At-Ta-Rote’s large dessert selection.

The restaurant has kindly provided a recipe for you to recreate Khun Srisamorn’s signature Mango and Sticky Rice. While it may take a bit of time to prepare, the experience may help your family to appreciate Thai cuisine much more. 

Mango and Sticky Rice

Ingredients:

3 ripe, sweet mangoes (Nam Dok Mai mangoes are preferred)
1kg sticky rice (Green Snake Head brand is preferred, but any other brand can be used)
1 tablespoon salt
300 grams sugar
800 grams natural cream of coconut (canned undiluted coconut milk is okay too)
5 fresh, long-stemmed pandan leaves (called ‘Bai Toey,’ from wet markets or flower shops) 
1 cube Alum, soap size (called ‘Sarn Som,’ from drugstores and markets)

To make sticky rice:

  • Put the sticky rice in a large bowl and soak it in filtered water. The water level should be 1.5 inches above the rice.
  • While the sticky rice is in the water, take the alum in one hand and gently use it to rub the rice grains. Make sure you do not break the grains and that they stay solid. The gentle scrubbing will bleach the rice.
  • Once the water turns milky-white, pour it out and replace it with the same amount of clear water in the rice bowl. 
  • Repeat this process several times until the water stays clear. This process makes the cooked sticky rice appear crystal clear. 
  • Next, place the rice in clean water again with the water level 2-3 inches above the rice. Soak it for three hours. 
  • Once soaked for three hours, place the sticky rice in a large metal or glass bowl without water and cover with a moist cloth. Place the bowl in a steamer for about 20 minutes until the rice is evenly cooked.
  • While the rice is being steamed, prepare the coconut milk.

To make coconut milk mixture:

  • Pour coconut cream into a large glass or metal bowl. Stir in sugar and salt until all the ingredients are well-combined. 
  • Separate half a cup of the mixture and refrigerate it to be used as a topping later.
  • Once the sticky rice is cooked, use a wooden spoon to transfer it to the large bowl with coconut cream mixture. Keep mixing the coconut milk mixture into the rice by continuously hand-whipping the mixture into the rice for 10 minutes or until all the rice has been fully covered.
  • Cover the rice mixture with a lid and leave for 20 minutes.
  • Next, open the lid and use the wooden spoon to stir the rice again to absorb all of the coconut milk mixture consistently. 
  • Close the lid and let the rice cool down. Do not refrigerate the rice as this will harden it.

To serve, peel, cut and place the ripe mangoes on a plate. Scoop the sticky rice and place it alongside the mangoes on the plate. Stir and spoon the refrigerated coconut mixture over the rice. The mango and sticky rice is now ready to be eaten! 

Additional tips: You can customize the dish by eating it with coconut ice cream or adding crushed nuts on top, or adding chocolate sauce for a different taste.

At-Ta-Rote Restaurant, www.facebook.com/attarote.eatery

Photos courtesy of the author.

About the Author

Vana Kasemsri, a Thai national born in the US, has lived overseas for a significant part of her life. She is a BAMBI volunteer and works for B Grimm Company, overseeing their charity and conservation projects. You can email her at info@tpmcf.org.


The views expressed in the articles in this magazine are not necessarily those of BAMBI committee members and we assume no responsibility for them or their effects. BAMBI welcomes volunteer contributors to our magazine. Please contact editor@bambiweb.org.

 

Tags: