Thai Sticky Rice with Coconut Cream and Mango | Just Eats with Chef JJ
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef JJ Johnson
Ingredients
- 2 cups glutinous rice
- One 14-ounce can full-fat coconut milk
- 1⁄3 cup plus 3 tablespoons light brown sugar, or to taste
- Kosher salt (preferably Diamond Crystal)
- 2 large ripe mangoes, pitted, peeled, and diced
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Put the rice in a large bowl, cover with water by several inches, and let soak at room temperature for at least 4 hours, or overnight.
- Drain the rice and mound it in the center of a large square of cheesecloth. Fold the cheesecloth over the rice so it is completely enclosed. Fill the bottom of a steamer with about 2 inches of water and bring to a boil. Place the wrapped rice in the top of the steamer, set it over the water, and cover tightly. Reduce the heat to a simmer and steam the rice for 15 minutes if it soaked overnight, 20 minutes if the soaking time was shorter.
- Using two large wooden spoons or other sturdy utensils, flip the rice bundle over and continue to steam the rice until it is tender but still chewy, 15 to 20 minutes.
- While the rice is steaming, in a small saucepan, bring 1 cup of the coconut milk to a simmer over medium-low heat. Whisk in 1⁄3 cup of the brown sugar and a pinch of salt, stirring until dissolved. The coconut milk should taste sweet and slightly salty; adjust the salt if needed. Remove from the heat.
- Transfer the cooked rice to a large bowl and pour the coconut milk mixture over it. Stir well to combine, cover, and allow the rice to rest until all the liquid is absorbed, 15 to 20 minutes.
- Meanwhile, rinse out the saucepan and return it to medium-low heat. Add the remaining coconut milk and bring to a simmer, stirring frequently. Whisk in the remaining 3 tablespoons brown sugar and a large pinch of salt. Remove from the heat and cover to keep warm.
- To serve, spoon the rice into serving bowls, preferably clear ones, alternating layers of rice with the mango. Drizzle the sweetened coconut cream over the top and garnish with the toasted sesame seeds.