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Thailand’s beloved dessert of tender glutinous rice, fragrant coconut cream, and ripe mango, finished with a glossy coconut drizzle and a crisp pinch of toasted mung beans.
Imagen generada por IA
Imagen generada por IA
Steaming preserves the distinct, pleasantly chewy grains of glutinous rice, while a warm coconut-sugar sauce seasons the rice from within. Fresh mango adds acidity and juiciness to balance the rich coconut cream.
Store the sticky rice and mango separately in airtight containers in the refrigerator for up to 2 days. Refrigerate the coconut sauce separately for up to 4 days.
Reheat the sticky rice gently in the microwave with 1 tablespoon of water per serving, covered, in 20-second intervals until soft and warm. Serve mango cool or at room temperature; do not heat it.
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