This is so delicious and goes well with the Yu Family’s Beef Brisket or Beef Chow Fun – or really anywhere you need to add some tasty rice. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
Print
The Yu Family’s Sticky Sticky Rice With Mango
- Total Time: 2 hours
- Yield: 6 servings 1x
Description
This is so delicious and goes well with the Yu Family’s Beef Brisket or Beef Chow Fun –…
Ingredients
- 1 1/3 cups (320 ml) well-stirred canned unsweetened coconut milk
- 1/3 cup plus 3 tbsp sugar
- 1/4 tsp salt
- 1 tbsp (15 ml) sesame seeds, toasted lightly
- 1 large or 2 small mango, peeled, pitted, and cut into thin slices (at least 24)
Instructions
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tbsp sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 340
Frequently Asked Questions
Why does the rice need to be soaked overnight?
The recipe begins by washing the rice in several changes of cold water until the water runs clear, then soaking it in cold water to cover overnight. Glutinous rice absorbs water slowly; overnight soaking ensures the grains hydrate fully so they steam evenly to a tender, sticky texture in 30–40 minutes.
Why is the rice steamed rather than boiled?
The instructions set a sieve over a large deep saucepan of simmering water — the sieve must not touch the water — and cover with a kitchen towel and a lid for 30–40 minutes. Steaming rather than boiling keeps the grains intact and gives sticky rice its characteristic chewy, cohesive texture.
Can I prepare this dessert ahead of time?
Yes — the recipe states the rice may be prepared up to 2 hours ahead (through the 30-minute coconut milk absorption step) and kept covered at room temperature. Chill the thickened coconut-milk sauce separately and drizzle over when serving.
