Can you make the sticky rice with jasmine or basmati rice?

No, the "sticky rice" in this dessert does not refer to how the rice is cooked, but to the kind of rice you use. So the only rice you can use is "sticky" or glutinous rice. Long grain Thai glutinous rice is traditional, but if it is not available, short grain glutinous rice can also be used. If you used non glutinous rice in this recipe, you will end up with rice pudding!

Is sticky rice and sweet rice the same?

Usually, yes. For some reason, Thai sticky rice is often labeled in English as "sweet rice" even though the rice itself is not sweet. My theory is that it's because it is commonly used in desserts. Some brands label it as "glutinous rice." To make sure you have the right rice, check that it is opaque white, long grain and is product of Thailand. The label should either say white glutinous rice or sweet rice.

How long is mango sticky rice good for?

Mango sticky rice is best consumed within the day it is made because the rice's texture will not be as good once refrigerated and reheated. However, it can be refrigerated for up to 3 days, and frozen for up to 1 month. See above for reheating instructions.

What's the best way to clean the steamer after cooking sticky rice?

If you're using a bamboo steamer to cook sticky rice, once it's done, immediately soak it in water to prevent the rice from drying onto it. When you're ready to wash it, use a dish washing brush and scrub it with hot water. There's no need to use soap on it as sticky rice doesn't leave any grease, but if you do, that's fine. If the rice does dry onto the steamer, not a problem. Soak it in hot tap water until the rice loosens, this will take several hours, and then scrub as usual.

Mango Sticky Rice

Ingredients

Coconut Sticky Rice

1 cup white glutinous white rice
⅔ cup coconut milk
½ tsp salt
½ cup of sugar

Salted Coconut Sauce

½ cup coconut milk
¼ tsp salt
1 tsp rice flour
1 Tbsp water

Others

2 Tbsp shelled, split mung beans
2-3 mangoes

Note: If you don't have any sweet, fresh mangoes, you can make a mango compote using good quality frozen mango (see instructions at the end of the video).

Click here for the tutorial on how to use the bamboo cone steamer to make sticky rice.

Ingredients & Kitchen Tools I Use

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Instructions

For the sweet sticky rice:

Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the washing 4 more times times or until the water runs clear.
Soak the rice. Cover the rice with room temp water and let it soak for at least 4 hours and up to overnight.
Drain and steam the rice. Drain the rice very well and steam the rice for 25-30 minutes over boiling water. Line a steamer rack with wet muslin or thin white tea towel, place the rice on the cloth and fold the edges of the cloth over the rice, creating a package. Make sure the rice doesn't cover the entire rack - there should be space around the rice to allow steam to come up.
Prepare the coconut syrup. While the rice is cooking, combine the coconut milk, sugar, and salt in a small pot. Cook it over medium heat until the sugar is completely dissolved. Cover and keep warm.
Macerate the rice. When the rice is done, place the rice into a mixing bowl and immediately pour the syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminum foil and let sit for 20 minutes. Then use a rubber spatula to fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for at least another 20 minutes or until ready to serve.

For the salted coconut sauce:

Stir the rice flour in 1 tablespoon of water until there are no more lumps.
Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a gentle boil and has thickened.

For the crispy mung beans:

Rinse the beans twice in cold water and add them to a small pot and cover with 2 cups of cold water.
Over medium heat, bring the water to a gentle boil. Once boiled, immediately remove from heat and cover the pot; let sit for 10 minutes.
Drain off the cooking water and rinse the beans in cold water. Drain well.
In a lightly greased saute pan, toast the beans over medium high heat, stirring frequently, until the beans are dry, crunchy and starts developing a light golden colour.
Let cool on a plate. This can be kept in an airtight container for

Assembly:

Serve the rice beside sweet, fresh cut mangoes. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.

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