Hello friends! I’ve been obsessed with coconut milk and all the ways to use it lately. You can only imagine the happiness I felt when I realized that you could add it to glutinous rice! Thai coconut sticky rice is a popular Thai dessert can be found at almost any Thai restaurant out there. It’s usually at least $10 each so it’s definitely worth it to be able to make it yourself at home.
Preparing the rice
The best way to make glutinous rice is by using a steamer basket and placing the rice in a heatproof bowl.
Another way you can prepare it is by putting the raw rice and coconut milk in a stove pot and stirring it until absorbed before adding more as you go. This method can be temperamental and you might end up adding too much liquid and end up with rice that’s too soft.
Sticky rice ratio
My favorite way to make sweet coconut sticky rice is to use a 1:1:1 ratio of raw glutinous rice, coconut cream and sugar. You need to make sure that you are using coconut cream otherwise the coconut flavor won’t be strong enough and it’ll be too watery.
You can then eat the glutinous rice as is with sliced mango or you can decide to be fancy and extra. By that I mean, get your bamboo mat and roll them up like sushi.
Important tips
1) making sure that the mango slices are overlapped enough to be used on the outside. If they are too sparse or broken up, the rice will end up falling through the cracks and they will not look pretty.
2) make sure your rice is not too soft. it should not be rice pudding consistency and more similar to steamed rice. If it is too soft, it will not hold together.
Have you tried coconut glutinous rice before? How do you feel about eating it in the form of sushi? Not into eating sweet sushi? Here’s a recipe for savory sushi.
Thai coconut sticky rice Recipe
Ingredients
- 1 cup raw Thai sticky rice (soaked for 1 to 5 hours, then drained, and rinsed)
- 1 cup good coconut milk or coconut cream
- 3/4 cup sugar
- ¼ teaspoon salt
- two ripe good mangoes (peeled and cut into thin slices)
Instructions
- Put the rice in a heat-safe bowl and steam it in a steamer, over medium heat, for about 20-30 minutes. The rice should be cooked through. Turn off the heat and let the rice stay in the steamer, with the lid on, while you prepare the coconut milk.
- Put the coconut milk, sugar, and salt in a sauce pan. Heat until dissolved and incorporated.
- Add the sticky rice and stir until combined. It will take a while but the rice will eventually absorb all the liquid.) Cover the bowl tightly with plastic wrap and let the mixture stand at room temperature, undisturbed, for half an hour.
- Peel a ripe mango and slice it thinly lengthwise, this is done easily with a mandoline. If you don’t have a mandoline, make sure your knife is sharp.
- Arrange the mango slices, overlapping, on a bamboo sushi mat wrapped with plastic wrap. Scoop prepared sweet coconut sticky rice onto the mango slices as shown.
- Carefully roll everything up sushi-style, making sure the rice is entirely encased by the mango slices. Gently remove the plastic wrap and cut the roll crosswise into 1-inch pieces.
- Don’t pop these rolls into the refrigerator. They need to be made fresh and served right away. You can keep them at room temperature, covered, for an hour or so.