This dish is simple to make, but it's all about having the right ingredients. I learned to make this during a cooking class in Chiang Mai, Thailand, and have recreated it stateside several times since — with varrying results. This time, I got it right, by searching out the most authentic Thai ingredients. It's possible to substitute in brown sugar and a different kind of rice, but it just won't yield the same results. To get the most out of this delicious dessert, visit a Thai grocery store in your area to make sure you are getting the right products.
- 2 Cups Thai sticky rice
- 3 1/2 Cups water
- 1 Cup coconut milk
- 8 Tablespoons Thai palm sugar
- 1 Teaspoon salt
- 2 Teaspoons rice flour
- 2 ripe mangos, sliced
- Sesame seeds, for garnish
In a small pan, cover rice with water and let soak for at least 30 minutes.
After soaking, put pan on high heat and bring to a boil. One boiling, reduce the heat to low and cover, leaving a little space for some steam to escape. Cook for approximately 10 minutes, or until water is gone. Turn off flame but leave pan on burner and let sit for about 10 minutes.
Meanwhile, heat coconut milk in a small pot. Add sugar and salt and stir to combine.
Add 1/2-3/4 coconut milk mixture to rice and cover. Let the rice absorb the coconut milk for about 15 minutes.
Heat the remaining coconut milk mixture over medium heat. Add rice flour and stir well until dissolved and mixture is slightly thickened.
To serve, transfer the sticky rice to a plate and top with sliced mango. Drizzle remaining coconut milk mixture over top. Garnish with sesame seeds and serve immediately.