Thai · Dessert · Served at The Inauguration (#1)
Pandan mango sticky rice
I put pandan in my mango sticky rice for its aroma. Frozen pandan leaves are fine. Knot two or three of them and steam them on top of the rice. For more pandan flavor, let them sit in the coconut sauce too.
Soak the rice at least 2 hours before steaming so it cooks evenly.
- Yield
- Serves 4
- Time
- Soak 2 hours, then 20 to 30 minutes of steaming
Ingredients
Serves
- 1 cupglutinous (sweet) rice
- 1 cupcoconut milk, plus 1 tbsp more for thickening
- ¼ cupsugar
- ¼ tspsalt
- ½ tspcornstarch
- 2–3ripe mangoes
- 2–3frozen pandan leaves, knotted
- sesame seeds
Method
- Soak the rice 2 hours or overnight. Drain.
- Steam the rice with the knotted pandan on top, 20 to 30 minutes, until soft.
- Slice the mangoes. Cover and refrigerate.
- Heat the 1 cup coconut milk with the sugar, salt and pandan. Bring to a boil.
- Pour half into a bowl. This half gets mixed into the rice. Pull the pandan out of both.
- Stir the extra 1 tbsp coconut milk with the cornstarch and add it to the pot. Boil until thick. This is the drizzle.
- Mix the cooked rice with the unthickened sauce. Cool 15 to 20 minutes.
- Serve the rice with mango, a drizzle of the thick sauce and sesame seeds.
Notes
- Soak the rice overnight if that's easier. Once sauced, the rice is fine at room temperature for hours. Rewarm the thick sauce if it sets.
- Cover the mixed rice with plastic touching the surface so it doesn't crust.
What I use
- Bamboo steamer: Joyce Chen 10", two tier (opens in a new tab)
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