Mango Sticky Rice

by

Tenina Holder

POSTED December 23, 2019 (LAST UPDATED October 14, 2020)

Serves

8

Total Time

2hrs 5mins

Calories

362

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...

recipe-image

    INGREDIENTS


  • Lime icon
    Lime

    1 (about 100 g)juice of

  • Mango icon
    Mango

    as neededcubed

  • Glutinous rice icon
    Glutinous rice

    150 g (about ¾ cup)rinsed

  • Golden caster sugar icon
    Golden caster sugar

    150 g (about ¾ cup)

  • Water icon
    Water

    200 g (about ¾ cup)

  • Coconut cream icon
    Coconut cream

    600 g (about 2 cups)

  • Sea salt icon
    Sea salt

    1 dash (about 0.81 g)

  • Mango icon
    Mango

    250 g (about 1 ⅓)

    METHOD


  • 1. Add glutinous rice to a clean medium bowl
  • 2. Soak with water - approx 1 hr
  • 3. Drain
  • 4. Transfer rice to TM5 bowl
  • 5. Add golden caster sugar, water, coconut cream and sea salt to the TM5 bowl
  • 6. Fit TM5 bowl to TM5
  • 7. Cook - approx 25 min, 100°C, reverse speed 1
  • 8. Transfer content of TM5 bowl to medium bowl then set aside
  • 9. Add coconut cream, golden caster sugar and sea salt to the TM5 bowl
  • 10. Cook - approx 7 min, 100°C, speed 3
  • 11. Pour content of TM5 bowl into small glass bowl then set aside
  • 12. Add mango and lime to the TM5 bowl
  • 13. Blend - approx 30 sec, speed 8
  • 14. Scrape down sides of TM5 bowl
  • 15. Transfer content of TM5 bowl to small bowl
  • 16. Divide rice between 8 ramekins
  • 17. Divide purée between 8 ramekins
  • 18. Drizzle 8 ramekins with syrup
  • 19. Garnish with mango

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