Mango sticky rice has always been a dessert I love to order in Thai restaurants, but guilt by the sugar level it has… this time I tried to make mango sticky rice in a healthy way, with low-fat coconut milk, monkfruit sweetener and toasted green beans! The toasted, crispy green bean adds an extra texture to the soft sticky rice and mango.
QUICK TAKEAWAYS
- sticky rice needs to be washed a few times till water is no longer cloudy, and rest long time in water to soften up, making them easier to cook through
- adding pandan leaves to rice and coconut milk sauce creates extra flavor
- mix hot sticky rice and coconut milk mixture right after steaming, the heat helps sticky rice absorb coconut milk; rest them long enough for full absorption and juicier texture
- fully ripen mango is the sweetest!
RECIPE
- ~2 cups of glutinous rice
- a few pandan leaves (optional)
- 1 can (400ml) coconut milk
- 100-150g sugar/monkfruit sweetener
- ~8-10g salt
- 2tbsp green bean
- corn starch/rice flour
GLUTINOUS RICE
STEP 1: wash glutinous rice a few times till water is clear, to get rid of excessive starch for a less-gluey texture; rest glutinous rice in water at least for 4 hours, or better overnight
STEP 2: pour out water, and spread glutinous rice on a piece of (cheese) cloth evenly, transfer glutinous rice and cheese cloth on the steamer; make sure there is some space along the edge of steamer so steam can come up and cook the glutinous rice thoroughly. Add a few pieces of pandan leaves to add extra flavor. Fold cheese cloth over to cover glutinous rice
STEP 3: after steamer’s water starts boiling, steam glutinous rice over high heat for 30-40mins. Watch water level and do not burn pot… learned it the hard way..
STEP 4: while glutinous rice is steaming, in a pot, add 280ml coconut milks, ~100-150g sugar (or monkfruit sweetener), 4-5g salt, a few pieces of pandan leaves; heat up till sugar dissolves, turn off heat and put the lid back on the maintain warm temperature
STEP 5: once glutinous rice is done steaming, remove from steamer, remove pandan leaves and transfer into a big bowl. Pour coconut milk mixture from pot into the bowl, mix well. Rice and coconut milk might looks like congee/porridge, do not worry, it will absorb all the coconut milk later.
STEP 6: cover the glutinous rice & coconut milk mixture, rest for 20mins. Then fold the rice from bottom, mix well, cover and rest for another 20mins
sticky rice absorbs the coconut milk completely after 40mins!
CRISPY GREEN BEAN
STEP 7: wash a few tbsp green bean a few times, then boil them in a pot of water over medium heat. When pot starts to boil, turn off heat and let green bean rests for ~10mins
STEP 8: remove water, dry green bean on a piece of paper towel
STEP 9: lightly grease a pan, over medium heat, gently toast green beans till golden and crispy, set aside to cool down; make sure green beans are not sitting on top of each other
COCONUT MILK SAUCE
STEP 10: add a few tbsp of the remaining 120ml coconut milk to ~4.5g corn starch, mix corn starch till there is no lumps, pour coconut milk and corn starch mixture back to the 120ml coconut milk. Add ~10g sugar, 2g salt and a few pieces of pandan leaves
STEP 11: bring the mixture to a boil and cook at medium/low heat, keep stirring till it thickens. Set aside to cool; pour on top of sticky rice to serve
PLATING
STEP 12: slice mango into thin slices, decorate it however you like/whatever shape you want; place sticky rice on the side. Pour coconut milk sauce on top, and then end with green bean crisp as decoration!
RESOURCES
