Wednesday, August 14, 2013

Mango Sticky Rice with Coconut Cream Concentrate Sauce

If living as an expat in Singapore wasn't enough of a fantasy, discovering mangos married to a sensational Thai treat known as sticky rice and then adorning it with creamy coconut sauce became the culinary cherry on top of my time in this exotic place. When I received Tropical Traditions Coconut Cream Concentrate with its rich coconut flavor and texture, I knew it would be the perfect ingredient in my mango sticky rice to take me back to those tropical days on fantasy island. 



The coconut cream concentrate not only makes a rich and delicious coconut sauce for this dish, but it also provides the coconut notes throughout the sticky rice. Though I miss some things about living in Asia, the fact that Tropical Traditions is America’s source for coconut oil makes me as happy as a mango with its sticky rice, to be living in the USA once again.  Be sure to also check out their Gold Label Virgin Coconut Oil.

Mango Sticky Rice with Coconut Cream Concentrate Sauce
by Krisi
adapted from my Filipino friend Lyma who taught me to make this while we lived in Singapore

1 cup Thai sweet rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores)
Tropical Traditions Coconut Cream Concentrate
1/4 teaspoon salt
1 Tablespoon brown sugar
3 Tablespoons sugar
Toasted sesame seeds
2 ripe mangos (mangos are ripe when you can indent them slightly with your thumb)

1. Rinse rice in sieve until water comes out clear. Cover the rice with 2-3 inches of water and soak for 6-24 hours. To shorten soaking time, you can use warm water at least 100° F for 2 hours.
2. Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 cup Coconut Cream Concentrate, 1/4 teaspoon salt, and 1 tablespoon brown sugar. Stir this into the rice.
3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low
4. Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.
5. To make the sauce, first heat 1/2 cup of water and 3 tablespoons of sugar in a saucepan over medium heat until sugar is dissolved, next put 4 tablespoons Coconut Cream Concentrate in a blender, add the warm water and sugar mixture and blend on high for 1 minute.
6. Taste the sauce for sweetness, adding more sugar if necessary, as the sauce will taste less sweet when added to the sticky rice.
7. To assemble: fill a small ramekin with sticky rice, packing it in tight. Slide a knife around the inside of the ramekin to loosen the rice. Then turn the ramekin upside down onto a serving plate and remove the ramekin leaving the molded sticky rice. Next, pour about 1/4 cup of sauce over the rice allowing it to pool around the mound of rice and sprinkle a few toasted sesame seeds on top. Arrange half of a peeled, seeded, and sliced mango on the plate next to the rice and serve immediately. See these instructions for cutting mangos.

1 comment:

  1. Thank you so much for this recipe! I’ve always wanted to make this at home.

    ReplyDelete