I live in Seattle, where the unofficial food of the city is Thai. If you walk down my street, you can pass 5 different Thai restaurants of varying quality. One thing they all do well, however, is mango and sticky rice, which I try to eat whenever it is in season. This can add up, though, and since we haven’t been eating out much, there are fewer opportunities to have it.
I have attempted to look through Thai cookbooks for meal ideas, but given the fact that we like to eat a variety of dishes, and each dish seems to require 20 different ingredients, I have been daunted from making the attempt to cook Thai food.
Not so with mango and sticky rice. It requires only 6 ingredients, half of which are staples (mango, sticky rice, coconut milk, sugar, flour, and salt). I used two websites to help me perfect my recipe: Thai Table and Makin’ It with Frankie.
First, soak the rice for a couple of hours, then steam it in a steamer inside some muslin or cheesecloth for about 20 minutes.
While you’re doing this, heat up the coconut milk on medium heat for 5 minutes, whisking constantly, along with 1 tablespoon of flour, 2 tablespoons of sugar, and 1/2 teaspoon of salt per cup of coconut milk. (Unsurprisingly, this mixture tastes a lot like haupia, a coconut milk Hawaiian pudding that I can eat by the tubful.)
Add about 1/3 cup of coconut milk mixture to a cup of hot sticky rice, then serve with mango.
You can also save the rice and coconut milk for later – the rice reheats very well in the microwave. You save a lot of money over the price of a restaurant dessert, and it is just as delicious.