Thai Mango Sticky Rice
Thermomix recipe: Thai Mango Sticky Rice. Ready in 40 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g glutinous rice (sticky rice)
- 600 g water (for steaming)
- 200 g full-fat coconut milk
- 40 g palm sugar (or granulated sugar)
- Pinch of salt
- 2 ripe mangoes
- 1 tsp toasted sesame seeds (for garnish)
Instructions
- Rinse the glutinous rice thoroughly under cold water until the water runs clear. Place the rice in a bowl, cover with fresh water, and soak for at least 4 hours or preferably overnight. Drain well before use.
- Add 600 g water to the Thermomix bowl. Place the drained glutinous rice into the simmering basket and insert it into the bowl.
- Steam the rice for 25 minutes / Varoma / Speed 2, ensuring the simmering basket is placed on the lid to prevent splatter. After 12 minutes, pause, carefully remove the simmering basket, gently stir the rice with the spatula, and return it to continue steaming. This helps ensure even cooking.
- Once cooked, carefully remove the simmering basket with the spatula and set the rice aside, keeping it warm.
- Empty and clean the Thermomix bowl. Add 200 g coconut milk, 40 g palm sugar, and a pinch of salt to the clean bowl.
- Cook for 5 minutes / 90°C / Speed 2 to dissolve the sugar and warm the sauce. Ensure the sugar is fully dissolved.
- While the sauce is cooking, peel and slice the mangoes. Arrange them on serving plates.
- Pour about two-thirds of the warm coconut sauce over the cooked sticky rice and gently mix until well combined and absorbed. Let it sit for a few minutes.
- Serve the sticky rice alongside the sliced mangoes. Drizzle the remaining coconut sauce over the mango and rice, and sprinkle with toasted sesame seeds before serving.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.