Authentic Mango Sticky Rice Recipe (วิธีทำ ข้าวเหนียวมะม่วง)
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Especially during the season (from about April to July annually), mangoes are one of the most popular fruits in Thailand - Bangkok is sometimes known as the Big Mango. When it’s mango season, you’ll find mangoes all over Bangkok, and you’ll discover lots and lots of both street food carts and stalls at local markets that serve mango sticky rice. It’s not only one of the most famou Thai desserts outside of Thailand, but it’s also one of the most popular desserts in Thailand - during mango season.
In this video recipe, you’re going to learn how to make an authentic Bangkok street food style of mango sticky rice. When you show up to a food party or a family gathering with a big pan of coconut milk sticky rice and a few kilos of juicy ripe yellow mangoes, you’re going to be the star of the party!
Here are the ingredients you'll need for this recipe:
For the sticky rice:
1 kg. Thai sticky rice (ข้าวเหนียว)
800 ml. coconut cream (หัวกะทิ)
150 g. sugar (น้ำตาลทราย)
1 tsp. salt (เกลือ)
For the toppings:
200 ml. coconut cream (หัวกะทิ)
1/3 tsp. salt (เกลือ)
Sweet yellow mangoes (มะม่วงนำ้ดอกไม้)
100 g. yellow mung beans (ถั่วเหลือง) - optional
Make sure you watch this entire video for all the steps and methods of making this mango sticky rice, and also be sure to go to the full blog post for more details ( But overall, it’s a very easy recipe to make. You first need to rinse and soak the rice, to remove all of the starch from the sticky rice. This will make it cook and look better when it’s served. Once you’ve soaked the rice for 6 hours, steam it for about 15 minutes, and then set aside. To prepare the coconut cream, cook 800 ml with sugar and salt, stirring gently until the sugar is fully dissolved, and the coconut cream comes to a boil - then immediately remove and start to assemble the rice. Put the fresh sticky rice into a mixing bowl, and start adding in, slowly by slowly, the coconut cream. Mix it in, until you’ve finished all the coconut cream into the rice, and you should have a consistency that’s kind of like a grain filled pudding. The sticky rice is now ready.
For the toppings, you’ll need to take the remaining coconut cream, cook it on low heat with salt, bring to a boil, and then set it aside for a topping. Lastly, dry fry the mung beans on a low heat to toast them and make them crispy for another common topping (this is optional for this recipe but common in Thailand).
The last part of making Thai mango sticky rice is to assemble everything together. Put a portion of the sweet sticky rice on a plate, peel and slice a mango to go right on top, sprinkle with a handful of crispy mung beans, and serve with the extra coconut cream on top. That’s all for this recipe, it’s pretty easy to make, and it’s one of the most common and most loved Thai desserts!
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FULL RECIPE:
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How To Make Thai Mango Sticky Rice - Marion's kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Sticky Rice With Mango Recipe - How To Make Sticky Mango Rice - Mango Recipes - Varun Inamdar
Learn how to make Sticky Mango Rice from The Bombay Chef - Varun Inamdar on Rajshri Food.
Sticky rice with Mangoes is a Thai dessert recipe made with glutinous rice, fresh mango and coconut milk. Try this rice recipe with mangoes at home and let us know your feedback in the comments below.
Ingredients:
1 cup Thai glutinous rice
2 cups water
1 cup coconut milk
1/2 cup sugar
1/4 tsp salt
1 tbsp cornstarch
2 ripe mangoes, diced/ sliced
1 tsp Black Sesame seeds, for garnish
Mint leaves
Method of preparation:
In a vessel add glutinous rice, water, and salt. Cook it for 20 - 25 minutes on medium flame.
When the rice is halfway cooked lower the flame and transfer half the quantity of coconut cream mixture on to the rice.
Give it a mix and allow the rice to cook till it's completely well done.
Check the rice in intervals and stir it once or twice so that it doesn't stick to the bottom.
Our sticky rice is ready to plate.
Lace the top of the rice with little-sweetened cream.
Top it with some black sesame seeds.
Place mango and garnish it with mint leaves.
Method for Coconut Cream Mixture:
In another pan add coconut cream, water, and sugar. Give it a mix and allow the sugar to dissolve completely.
Once the coconut milk comes to a roll boil, make a slurry using cornstarch.
Add the slurry mixture and keep on stirring constantly, so that it doesn't stick to the base.
Once the coconut cream is nice and thick, turn the flame off.
Method of preparation for Slurry:
In a bowl add cornstarch, cold water.
Give it a nice mix and ensure that there are no lumps formed.
Add the mixture to the milk.
Our Sticky Rice With Mangoes is ready.
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Thai Dessert: Mango Sticky Rice, but with regular rice (Sweet Jasmine Rice)
Have you ever wanted to eat mango sticky rice, but you didn’t know how to make sticky rice? Or just didn’t have the time to do it properly? So watch how to make this very famous Thai dessert: mango sticky rice, with regular rice.
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INGREDIENTS
(2 to 3 servings)
● 1 Fresh sweet mango
● ½ cup Jasmine rice
● 1 cup water
● 1 ½ cups coconut milk
● 2 ½ Tbsp white sugar
● Pinch of salt
Salted coconut milk sauce
● ½ cup Coconut milk
● ½ tsp salt
● 2 Tbsp white sugar
● ½ Tbsp glutinous rice flour (or corn starch)
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Hello, I'm Nin! I upload Thai food cooking video recipes every Monday. I try as much as I can to explain things very easily and make it simple to follow for everyone. Because Thai cooking might seem scary for some, but it's actually so easy! I am by no means a Chef, but food and cooking have always been a very important part of my life. When I was a kid, my parents were owning a street food stall in Bangkok, Thailand. And right after school, I was always running there to help them cooking yummy Thai street food, and serving the customers. I have also learned a lot with my grand mum, who taught me how to cook traditional Thai food since ... well, since forever I believe! And now, I've decided to share my knowledge with you through my Thai food cooking videos! ????
On this channel, you will find a lot of authentic Thai food such as pad kra pao (Thai fried basil), khao soi (Chiang Mai noodles), khao pad (Thai fried rice), Thai curry recipes, Thai dessert recipes, and much more!
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00:00 Introduction
00:16 Cooking Rice
04:30 Making Salted Coconut Milk Sauce
04:57 How to Serve
06:02 Outro
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#mangostickyrice #ThaiDessert #thaifood
Easy Mango Sticky Rice
Try this upgrade version of “Mango Sticky Rice” This recipe does not require to soak the glutinous rice, it just need to cook on a gas stove or rice cooker. This recipe only need 20 minutes to make it! Trust me, you can make with hassle free at home and it’s much easier than you think!
Recipe:
For cook the rice:
210g glutinous rice, rinse & drain
100ml coconut cream
1/2 tsp salt
600ml water
For the sauce:
100ml coconut cream
2 tbsp water
2-3 tbsp sugar
1/2 tbsp cornstarch
Pinch of salt
For serving:
1 mango
Toasted sesame seeds
1) Rinse & wash the glutinous rice. Add in water and salt. Cook over medium heat on the gas stove (about 20 minutes) or use rice cooker.
2.) Meanwhile prepare the sauce ingredients. In a small heat proof bowl, mix together all the sauce ingredients. Mix well and microwave it for 40-45 seconds. Remove from the microwave, mix again and set aside.
3) Once the glutinous rice is cooked, add in 100ml of coconut cream. Mix to combine and let it sit for few minutes or wait till the milk absorbed entirely. Meanwhile, slice the mango.
4.) Serve the sticky rice together with the mango and pour the sauce on it. Sprinkle with some sesame seeds and enjoy.
#mangostickyrice #vegandessert #foodpassionical