I Found the BEST Way to Cook Sticky Rice
I found the NEW & BEST way to cooking sticky rice that has changed the way I cook sticky rice forever.
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00:00 Introduction
00:37 Old ways of cooking sticky rice
01:29 The Hot Soak Method
02:39 Steaming implements
03:24 How to steam sticky rice
06:29 Tasting
08:04 A caveat
08:55 Pros & cons of each method
09:36 Rice cooker for sticky rice
10:09 What to serve with sticky rice
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Sticky Rice With Mango Recipe - How To Make Sticky Mango Rice - Summer Special Recipe - Tarika
Learn how to make South-East Asia special Sticky Rice With Mango with Chef Tarika on Get Curried.
Sticky rice with Mangoes is a South-East Asia dessert recipe made with glutinous rice, fresh mango and coconut milk. Mango sticky rice is one of the most popular desserts in Thailand. It makes for a cool dessert in the summer heat. It is refreshing and comforting! for all the family members.
It is a traditional summer dessert because mangoes are in season during the summer months of April and May in Thailand.
Watch our video to try Mango Sticky Rice With Mango Recipe at home, and don't forget to share your feedback in the comments section below.
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Ingredients:
For Coconut Milk sauce
1 1/2 cups Coconut Milk
3/4 cup Raw Sugar
Sea Salt
For Slurry
2 tsp Coconut Milk
1 tbsp Cornflour
Sticky Rice
Water
1 cup Glutinous Rice (soaked)
Alphonso Mango (sliced)
White Sesame Seeds (toasted)
Method: Lets start with having Coconut Milk in the cup, do reserve couple of Cups of Coconut milk for slurry later. Next pour Coconut Milk to the Saucepan with Raw Sugar, now mix it together till sugar is dissolve completely. Next for Slurry add Cornflour with the reserve Coconut milk and mix it together. Next pour the slurry into the Saucepan with Coconut-milk Mixture. Now raise the temperature and whisk the mixture properly, next switch off the heat and add Sea Salt, mix it again and Coconut Milk Sauce is ready. Now for Sticky Rice Heat up the Water and have another layer with Muslin Cloth(as shown in the Video) to which add Glutinous Rice (soaked). Next close the lid and let it steam for 30 to 40 minutes, after which take out the rice and put it in the bowl and add Coconut milk sauce to it. Next cover the bowl and let it observe for 30 minutes, after which you can plate it with Alphonso Mango (sliced) and garnish it with White Sesame Seeds (toasted) and your Sticky Rice with Mango is ready to serve.
Host: Tarika Singh
Copyrights: REPL
Sweet Sticky Rice With Coconut And Mango {Khao Niaw Mamuang}
Sticky Rice With Mango or Khao Neaw Mamuang in Thai is arguably the most famous dessert in Thailand. This dessert is rich with coconut infused glutinous rice and the natural sweetness of Thai mangoes. A great dessert to finish with any Thai meal. So, if you are going to try making this dessert, then, I’d recommend you use the “Nam Dawk Mai” mango variety which are in season now.
Ingredients
2 Large Ripe Mangoes (sliced or diced)
1 Cup/225grams Glutinous Rice, soaked overnight & drained
3/4 Cup Coconut Milk
1 tsp Sea Salt
3 to 4 Tbsp of Cane Sugar
2 Pandan Leaves, knotted
Toasted Mung Beans, optional
Coconut Cream
1/2 Cup Coconut Milk
1 Tbsp Cane Sugar
1 1/2 tsp Corn Starch
A Pinch of Sea Salt
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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.
Mango & Sticky Rice Recipe ข้าวเหนียวมะม่วง - Hot Thai Kitchen
The most famous Thai dessert, and for good reason! Sweet sticky rice pairs so well with sweet-juicy-tart mango. It's arguably our national dessert!
How to use bamboo cone steamer:
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CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Mango Sticky Rice in just one hour
It's the most wonderful time of the year: mango season! If you've never had Mango Sticky Rice before, then you are missing out. It's, hands down, one of the most delicious things in the world. There's a reason why it's the most popular dessert in Thailand.
Rich coconut sticky rice meets fragrant ripe mango plus a salted coconut sauce to tie it all together.
My version takes just one hour to make, compared to the traditional method which can take up to two days. It's the perfect summer party dessert. Oh, it also just happens to be completely vegan and free of most allergens. That means everyone can enjoy it.
If you make this recipe, tag me on Instagram!
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Mango Sticky Rice
(Makes ~6 servings)
Coconut Sticky Rice
- 1-1/2 cups (310g) glutinous rice (also called sticky rice or sweet rice)
- 1 can (400 mL / 14 fl. oz) full-fat coconut milk, reserve 1/2 cup (120mL) for coconut sauce
- 3/4 tsp (4.5g) fine sea salt / table salt (1-1/2 tsp Diamond Crystal kosher salt)
- 150g (3/4 cup) sugar
- 1/2 fresh pandan leaf (optional)
Salted Coconut Sauce
- 1-1/2 tsp (4.5g) cornstarch
- 1/4 tsp (1.5g) fine sea salt / table salt (1/2 tsp Diamond Crystal kosher salt)
- 1 tbsp (13g) sugar
To Serve
- 3-4 ripe mangoes OR mango ice cream
- Toasted sesame seeds (optional)
Coconut Sticky Rice
1. Wash rice thoroughly. Drain off excess water. Soak rice in boiling hot water. Cover the bowl with a plate and soak for 15 minutes.
-- Make Coconut Infusion --
2. Drain off most of the hot water, leaving just enough to be exactly level with the top of the rice.
3. Cover the bowl. Microwave on high power for 7 minutes. Remove from microwave (careful, will be very hot). Fluff up rice with a fork. Give it a taste. If it’s tender, then it’s ready. If it still has a hard chalky centre, microwave for another 2-3 minutes (covered), until tender and cooked.
4. While the rice is still hot, pour over the coconut infusion (see below). Gently stir together. Cover the bowl again and let rest for 30 minutes or until all the liquid has been absorbed into the rice. Halfway through the resting time, give it a another stir to redistribute any liquid.
-- Make Salted Coconut Sauce, Peel Mangoes --
Coconut Infusion
1. Pour out 1/2 cup (120 mL) coconut milk from the can and reserve for later.
2. Add remaining (280 mL) coconut milk to a small pot. Add sugar, salt, and if using, pandan leaf.
3. Heat on medium until gently simmering and all the sugar is dissolved. Turn off the heat and keep warm until ready to use. If the mixture cools down before the rice is ready, re-heat over a low flame while rice is cooking in the microwave.
Salted Coconut Sauce
1. With the reserved 1/2 cup of coconut milk, add a small splash (1 tsp) to the cornstarch. Stir together until lump free. Add cornstarch mixture back to coconut milk, along with salt and sugar.
2. Pour mixture into the same pot as before. Cook over low heat, stirring constantly, until the sauce thickens enough to coat a spoon or spatula. Pour into a serving container and set aside until ready to serve.
Assemble
1. Peel mangoes and slice off mango cheeks. Cut mango into slices.
2. Add sticky rice to serving plate. Arrange mango slices neatly. Spoon over coconut sauce. Finish sprinkle of sesame seeds (optional). Enjoy!
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Chapters
00:00 Intro
00:58 Sticky Rice
01:47 Wash & Soak Rice
02:30 Make Coconut Infusion
03:32 Cook Rice
04:34 Make Salted Coconut Sauce
04:55 Finish Rice
05:20 Perfectly ripe mango, guaranteed
06:18 Assemble Dish
06:46 This'll make you hungry
07:19 No mango, no problem (mango sundae)
07:40 Sticky Rice: Steam vs. Microwave