Name: Coconut Sticky Rice with Fresh Mangos
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: 1½ cups White sticky “glutinous” rice; 1 Tbsp. Dried Yellow mung beans (actually, skinned, split Green mung beans); 1 cup Canned coconut milk, stirred well; 4 Pandan leaves, tied in knot; ½ tsp. Kosher salt; ½ cup Granulated sugar; ⅛ tsp. Kosher salt; ½ cup Canned coconut milk, stired well; 4 tsp. Light brown palm sugar; 2 tsp. Rice flour; 2 to 4 large Mangos, ripe, peeled and cut into thick slices

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

In Thailand, street stalls with tall piles of mangos signals a maker of this fruity, nutty delicacy. In that tropical land, the rice is served room temperature. But since our climate is cooler, keep the rice slightly warm (about 80° to 90°F or 27° to 32°C) for the most pleasant experience. This ensures tender rice and maximum flavor. If you can’t find yellow mung beans, use toasted peanuts and/or sesame seeds instead.