Serves: 2 | Cook time: 30 mins | Difficulty: Medium | Suitability: Easy
Available on almost every street corner in Thailand, coconut sticky rice and mango is a beautifully simple, classic dessert that will forever stand the test of time. Sweet and creamy with soft and crunchy textures, it is incredibly satisfying as well as being relatively low cost and effort to produce. Give Verna Gao's exclusive recipe a try and be sure to tag us in photos of your creations!
250g Tropical Sun Glutinous Rice, soaked overnight
7-10 tablespoons of sugar, depending on your sweetness preference
1 tablespoon cornflour
2 ripe mangoes, peeled, chopped and fashioned into mango roses (click link for a tutorial video)
Black sesame seeds for garnish
Steam your soaked rice in a saucepan, rice cooker or bamboo steamer until fluffy, approximately 30-40 minutes.
Mix together the coconut milk and sugar and gently heat in a saucepan to dissolve the sugar, removing from the heat once dissolved.
Add the rice rice to a mixing bowl and pour 3/4 of the sweetened coconut milk over the rice. Mix it through. The rice will absorb a lot of the liquid so don’t worry if it looks a bit runny at first.
Mix together the cornflour with 2 tablespoons of cold water until the cornflour has dissolved. Mix this with the remaining 1/4 can of coconut milk and gently heat, thickening the sauce.
Plate up with the coconut sticky rice, mango rose and drizzle the sweetened coconut mixture on top. Garnish with some sesame seeds and enjoy!
To watch Verna's short video of her recipe process, click the IG link below, and if you cook the recipe, be sure to tag us in your creations!