Indulge in the tropical paradise on your plate with this irresistible recipe for Sticky Rice with Mango and Jackfruit! This delightful dessert, a harmonious blend of sweet, creamy, and subtly tangy flavors, is a celebration of Southeast Asian cuisine. The vibrant colors alone are enough to entice, with the golden-hued sticky rice contrasting beautifully against the sunshine yellow mango and the rich texture of the jackfruit. This recipe elevates the classic mango sticky rice, adding the unique sweetness and fibrous texture of jackfruit for a truly unforgettable experience.
This recipe expertly guides you through each step, from perfectly cooking the glutinous rice to achieving the ideal balance of sweetness in the coconut milk sauce. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe surprisingly easy to follow, allowing you to recreate this exotic delicacy at home with confidence. Ready to embark on this culinary journey? Let's get started with the step-by-step instructions!
Tools Needed
- blender
- pot
- steamer
- basket
- bowls
- plastic wrap
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Rice
- Rinse and soak the sticky rice separately in two portions. One portion with pandan leaf water (blended pandan leaves and water, strained, optional pandan essence added) and the other with purple leaf water (purple leaves boiled in water for 10 minutes, cooled, strained). Soak for 4-5 hours. Add salt to each portion to prevent sourness.
Step 2. Steam and Soak the Rice
- Steam the soaked sticky rice until cooked through (about 35 minutes).
- While the coconut milk is still hot, pour it evenly over the steamed sticky rice and stir gently to combine. Cover and let it sit for 15 minutes, stir, then cover again and let it sit for another 45 minutes to 1 hour, or until the rice is drier and glossier.
Step 3. Make the Coconut Milk Mixture
- Prepare the coconut milk mixture by simmering coconut milk, sugar, and salt until sugar dissolves. Do not thicken the mixture.
Step 4. Assemble and Serve
- Prepare the jackfruit by removing the seeds and separating the flesh.
- Serve the sticky rice with sliced mango and jackfruit, garnished with roasted sesame seeds and a side of coconut milk.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Ensure the water level when soaking the rice is about a finger's breadth above the rice.
- Adjust the amount of sugar in the coconut milk to your preference.
- Don't open the lid and stir the sticky rice during steaming.
- Use Thai jackfruit for a crispier texture.
Nutrition
- Calories: approximately 1800-2200
- Fat: 40-50g
- Carbs: 400-450g
- Protein: 10-15g
FAQs
1. Can I make the sticky rice ahead of time?
Yes! Cook the sticky rice and store it in the refrigerator for up to 2 days. Reheat gently before serving.
2. What if I can't find fresh mango or jackfruit?
Canned mango and jackfruit work well as substitutes. Just make sure to drain them well before using.
This Thai Mango Sticky Rice and Jackfruit Sticky Rice recipe offers a delightful twist on a classic dessert, combining the sweetness of mango with the unique texture of jackfruit. The result is a truly satisfying and unforgettable treat, perfect for sharing with friends and family. Enjoy the sweet taste of success as you savor this delicious creation!