Mango Sticky Rice
Sweet sticky rice served with fresh mango and coconut milk.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Koh Lanta
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The exact origins are unclear, but sticky rice cultivation has a long history in Southeast Asia, particularly in Thailand. The dish likely evolved from the combination of locally available ingredients: glutinous rice, mangoes, and coconut milk, reflecting the region's agricultural abundance and culinary traditions. The use of coconut milk points to influences from neighboring Southeast Asian countries.
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Mango Sticky Rice holds a special place in Thai culture, often enjoyed during mango season and served during festive occasions.
Seasonal Delight
Mango Sticky Rice is most popular and readily available during the peak mango season (typically March to June), when mangoes are at their sweetest and most flavorful.
Festive Occasions
It is a common dessert served during Thai New Year (Songkran) and other celebrations, symbolizing prosperity and good fortune.
Street Food Staple
It's a ubiquitous street food, readily available from vendors across Thailand, making it an accessible and beloved treat for locals and tourists alike.
Temple Offerings
Sometimes, sticky rice and mangoes are offered as a traditional food offering at temples.
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Mango Sticky Rice is a delightful combination of sweet, creamy, and slightly salty flavors, offering a harmonious balance.
The dominant flavor is the sweetness from the ripe mangoes, which are ideally honey mangoes (Nam Dok Mai) known for their intense sweetness and smooth texture. The sticky rice, cooked with coconut milk and sugar, provides a subtly sweet and creamy base. A separate coconut milk sauce, often slightly salted, is drizzled over the dish, adding richness and a contrasting savory element that enhances the overall sweetness.
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Mango Selection
Choose ripe, sweet mangoes, ideally honey mangoes (Nam Dok Mai) if available, for the best flavor and texture. The mango should be fragrant and slightly soft to the touch.
Sticky Rice Preparation
Soak the glutinous rice for at least 3 hours, or preferably overnight, to ensure even cooking and a tender texture. Steam the rice rather than boiling it to prevent it from becoming mushy.
Coconut Milk Quality
Use fresh, high-quality coconut milk for the best flavor. Avoid using overly processed or watery coconut milk.
Coconut Milk Sauce Consistency
The coconut milk sauce should be creamy and slightly thickened. You can achieve this by simmering it gently over low heat with a touch of rice flour or cornstarch.
Serving Temperature
Mango Sticky Rice is best served warm or at room temperature. Avoid refrigerating it, as the rice can become hard and dry.
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