International dessert menus
Mango Sticky Rice with Coconut Sauce
Ripe mango and warm coconut-seasoned sticky rice create a small dessert with a clear contrast of colour and texture. This recipe uses white glutinous rice rather than ordinary fragrant rice. Soaking is a separate planning step, allowing the steaming stage to remain simple.
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Total includes a 4-hour soak; soaking can take 4–6 hours in the refrigerator.
Choosing Rice for This Dish
Nếp Sáp is a white glutinous rice candidate for this dessert. ST25 and Jasmine are not equivalent substitutes for the sticky-rice texture.
Ingredients
- 200 g white glutinous rice
- Water for soaking and steaming
- 200 ml coconut milk
- 35 g sugar and ¼ tsp salt
- 1 large ripe mango
- 1 tsp toasted sesame
Method
Rinse rice and soak in cold water in the refrigerator for 4–6 hours. Drain well before steaming.
Line a steamer with a clean steaming cloth. Steam rice for about 25–35 minutes, turning it once, until tender.
Warm coconut milk with sugar and salt without boiling hard. Fold 150 ml into hot rice and rest covered for 10 minutes.
Peel and slice mango. Serve small portions of sticky rice beside the fruit with the reserved coconut sauce and sesame.
Chef’s Notes
Choose a ripe but sliceable mango. Add coconut milk gradually; the rice should absorb it rather than sit in a large pool of liquid.
Storage and Cooking Temperatures
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