HOUSE OF ASIA
See the recipe
Creamy mango sticky rice
A traditional Thai dessert at its finest. Aromatic sticky rice, fresh mango, and coconut sauce create a dessert full of tropical lightness.
Ingredients
- 350 ml Organic coconut milk 20–22% House of Asia
- 2 tsp House of Asia White Sesame
- 200 g sticky rice
- 250 ml of water
- 3 tablespoons of sugar
- ½ teaspoon of salt
- 1 ripe mango, diced
- 1 teaspoon of potato starch
- Juice from ¼ lime
- mint leaves for decoration
A method of preparing
- Rinse the rice thoroughly in cold water until clear. Cover with water and set aside to soak for at least 4 hours (preferably overnight).
- Cook the drained rice for about 20–25 minutes, until soft and very sticky.
- In a saucepan, heat 250 ml of coconut milk with sugar and salt, stirring until the sugar dissolves. Pour the hot sauce over the cooked rice, stir gently, cover, and set aside for 15–20 minutes to allow the rice to absorb the liquid.
- In another saucepan, heat the remaining 100ml coconut milk with a pinch of sugar, salt, and lime juice. Add the cornstarch dissolved in 1 tablespoon of water and cook, stirring, until the sauce thickens slightly.
- Place a portion of rice on a plate, add mango, pour coconut sauce over it, sprinkle with sesame seeds and garnish with mint.
Instead of fresh mango, you can also use ready-made Mango pulp without added sugar QF Quality Food.
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