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
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
For full recipe, please visit my blog: or at
How To Make Thai Mango Sticky Rice - ThaiChef food
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#mangostickyrice #thaifood #recipe #milli
????ingredients
500 g. Sticky rice (3.5 cups)
500 ml. Water (3.5 cups)
3 pcs. Pandan leaf
250 g. Sugar
1/2 tbsp. Salt
300 ml. Coconut milk
*coconut topping sauce
200 ml. Coconut milk
1/3 tsp. Salt
1 tsp. Corn starch
Crispy Mung bean
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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 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
How to make THAI MANGO STICKY RICE ???? --one of my favourite desserts! (Vegan)
This Thai Mango Sticky Rice recipe is adapted from my Vegan Kitchen eBook. It's something I love to make in the summer because of the really sweet mangoes. Hope you enjoy it! :)
Get a copy of my eBook here:
Here’s what you’ll need:
1 can 400ml coconut cream/milk (divided into 1 cup for the rice and 1/2 cup for the sauce)*
2 large ripe mangoes
Note: some coconut cream brands are watery, so those can work in place of coconut milk too.
Glutinous Coconut Rice
1 cup uncooked glutinous rice -
1 cup coconut milk
1/4 cup sugar
1/2 tsp salt
Sauce
1/2 cup coconut milk
3 tbsp sugar
1 tsp cornstarch + 2 tsp water, diluted into a slurry
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Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:
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Non-stick pan:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
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#mangostickyrice #thaifood #mango #stickyrice