Foodie Journey: Sticky Rice and Mango

I lived in Bangkok long enough to enjoy the combination of sticky rice and mango so much. Same to my boyfriend. Last weekend we were invited to his friend’s for a family dinner. We decided to make that dessert.

Please steam sticky rice instead of cooking them in a rice cooker. How different? A lot! Steaming technique will make sticky rice less watery. Cooking in a rice cooker lets sticky rice soak too long in the water before it is cooked. Then it will look like porridge somehow.

Time for steaming is up to how much sticky rice you cook, I guess. I have made twice so far: 1 cup for 20 minutes; 2 1/2 cups for 30 minutes and I opened a lid a few times to spray coconut milk on top and stirring them. I guess if you do not do that, it would take like 20 minutes regardless how much. I am not sure for those timings.

Coconut dressing is a must 🙂 I often make them thicker. Last time, I made it more watery. I was shared by a cooking group’s member a recipe of watery coconut dressing

  • 400 ml coconut milk
  • 200 ml water
  • 3 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon tapioca starch

Mix them well while put a saucepan over high heat. Pour the mixture and stir slowly until boiling. Then, turn to medium heat and continue to stir for 4 minutes.

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Sticky rice, mango and coconut dressing. Taken by Angela Worldtrekker

There are a few options for steamer; either one is fine

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on-line picture

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I got mine from Bangkok and it fits well for 2 – 4 adults. Taken by Angela Worldtrekker

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