Mango Sticky Rice
Make on Fresco
The traditional Mango Sticky Rice loved by all who have ever eaten it. BUT with a Tenina twist of course. Thai Thai again I say...
I love Mango Sticky Rice and apparently so do all of you out there in Facebook Instagram land!! I have rushed this out a bit and thanks to all the testers for feedback, there have been a couple of tweaks as a result of their work.
I cannot talk about the rice enough....please do not use anything but glutinous rice. You can even use the black glutinous rice and it will look completely stunning, with the bright mango and white coconut syrup...but I digress.
The first time I had this was in Singapore I think, a really long time ago and as I have never been a big fan of Asian desserts I have to say I wasn’t expecting much! BUT I was blown away by how good it was and it became a firm favourite with me. Years later in Phuket, I of course had to have it again, still good. SO I did come home and work out a recipe but it has taken over five years to find it’s way onto here....oops.
Anyway, I am pretty sure you will love it and mangos are all the go at the moment, so don’t waste time. Get on it! Then please go and post it all over social media for me. Don’t forget to tag me! #cookingwithtenina
Enjoy.
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Need
-
The RIce
- 150 Grams glutinous rice (this cannot be subbed out)
- 100 Grams golden caster sugar or raw sugar milled down
- 200 Grams water
- 400 Grams coconut cream (Kara) BUY
- Pinches pink salt flakes BUY
-
The Syrup
- 200 Grams coconut cream Recipe
- 50 Grams golden caster sugar
- Pinches pink salt flakes pink salt flakes BUY
-
The Mango Bit
- 250 Grams mango, fresh or thawed
- 1 lime, juice only
- Additional fresh mango, cubed for garnish
Do
- 1
Rinse the rice really well and soak in just enough water to cover for approx 1 hour, but no longer.
- 2
Place drained rice, sugar, water, coconut cream and salt into Thermomix bowl and cook 25 min/100°C/Reverse/speed 1.
- 3
Set aside in a seperate bowl. Keep hot if desired but this is not necessary.
- 4
WIthout cleaning, place all syrup ingredients into Thermomix bowl and cook 7 min/100°C/speed 3. Remove from bowl and set aside.
- 5
Without cleaning the bowl, place the mango and lime juice into Thermomix bowl and blend 30 sec/speed 8. Scrape down sides of bowl and lid and repeat if needed. It should be a silky smooth texture.
- 6
To assemble, place some of the cooked rice into each serving glass, followed by the mango puree, then lashings of the coconut syrup and garnish with the mango cubes.
More
Using non glutinous rice will result in quite a different texture. TIming on cooking may also vary depending on the age of your rice, how long it has been sitting on the shelf at the store or in your pantry. If you feel it needs more cooking time, just add it. It should not be mush, there should still be reasonable texture to the end product.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
