Name: Mango Sticky Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Ingredients: 1 cup Glutinous rice; 3 Mangoes (small); 1 can Coconut milk; 3/4 cup Sugar; 2 tablespoons Corn starch; 4 tablespoons Water

Thai Style Mango sticky rice

Mango sticky rice is a traditional and well known Thai dessert that made with glutinous rice, fresh mango and coconut milk. Even though Thai mango sticky rice originated from Thailand, it is popular throughout southeast Asia such as Laos, Cambodia and Vietnam. Also, mango sticky rice is usually eaten in mango high season. Normally, it is during the summer months of April and May in Thailand. This is because mangoes taste very sweet during the peak season.

Besides, glutinous rice is called sticky rice or sweet rice. Not only it is sweeter than normal rice, but also has different texture. Traditionally, Thai mango sticky rice dessert, the rice have to soak in water before put them into a bamboo basket to steam the rice. However, you can use regular rice cooker or instant pot pressure cooker to cook glutinous rice. Personally, I like to use instant pot to cooke sticky rice manual for 7 minutes and natural release. In addition, mango sticky rice dessert tastes the best with lots of sweet coconut sauce drizzle on top of the sticky rice and mango.

Ingredients:

1 cup glutinous rice

3 mangoes

Coconut Sauce:

1 can coconut milk

Sugar 3/4 cup

Corn starch 2 tablespoons

Water 4 tablespoons

Instructions:

1.Cook the glutinous rice follow instructions on the package (I use instant pot pressure cook manual for 7 minutes and natural release) .

2. Pour a can of coconut milk into a saucepan. Add sugar and turn on small fire and keep stirring until it’s bubbling.

3. Mix corn starch and water in a cup. Then, add the corn starch mixture slowly in the coconut milk until it thickens

4. Sliced the mangoes

5. When is ready to serve put the cooked glutinous rice, mango and sweet coconut sauce on top of the sticky rice and mango

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