Skip to content

Sticky Rice and Mango for 48ish

April 9, 2011
tags: ,

Or, How I can Turn the Simplest Request into a Production

Out of my mind?  Yes, I would say I was out of my mind.  Last Friday, we were having dinner after Nahm had been home sick, and I got a call from one of her friends telling me that their Relay for Life team had an international theme, and could I make a Thai dessert for them to sell.  Well, sure!

Could I tell her what I’d make?  Well sure!  I’ll make khao niew mamuang!  What???? she said?  Sticky rice with mango.  Could you spell that?

All week, I knew I had to get up to Philly to the awesome Asian supermarket.  This is always fun, and always an adventure.  I am usually one of a handful of white people there, and that feeling of being the decided minority is always a good change in perspective.  The produce is always beautiful, although decidedly not local, and I always spend too much time, wandering and wondering, what could I do with this…  The prices are good.  If you spend more than thirty dollars there they give you something free at checkout, with increasingly better things, the more you spend.  I have not spent actual money on rice in years, and I do not recommend the case of “Grass Drink” that I once thought might be an interesting experiment.  I once got an ounce of saffron in the spice section for 99 cents.  And, of course, there is the question of the fish…

Not to mention the heads and feet on poultry.  What first drew me to this place is their propensity to offer lobster at 6 dollars a pound on occasion.  But I digress.

On Thursday I headed up there after work to get the things I needed.  Mangoes were way cheaper by the case than by the each (8.00 for a case of 6 huge mangoes) and I didn’t know exactly how many I’d need.  I also needed sticky rice, which I didn’t remember until I was in the checkout line, and that would have been a disaster if I hadn’t thought of it til I was on my way home…  I also picked up some ingredients for the Savory Oatmeal Challenge, as well as some Thai peppers, and some asparagus, and, as always, Pocky and Mama Noodles at about the third of the price listed here.

So, anyway – Sticky Rice and Mangoes takes a while to put together but is really incredibly simple, when you break it down.  The actual active time is minimal, unless, you know, you’re making 40 or so servings.

Here are the ingredients I used:

That's It!Five ingredients!  That’s It!

Out of each mango, we got about 8 servings.  You can see from the photo how big they are.

For the rice

  • 7.5 cups of glutinous rice

Measure rice into a big bowl and rinse it repeatedly until the water comes out mostly clear.  I rinsed it about 10 times, and decided it was good enough.  Cover rice with warm water and a clean dishtowel, and leave it to soak for several hours or over night.  I remembered I needed to do this on Friday morning right before work, so mine soaked for about 6 hours, which seemed sufficient.

Not necessary, but good to have

Although the special equipment shown here is certainly not necessary, I find that it makes cooking the rice much easier, for a number of reasons.  This is the equipment that would be used in Thailand, and it is made, I think, specifically for steaming sticky rice.  You could use a colander and a regular pot.  The issues I’ve had with this method are, I think, due to the fact that I don’t really have the right equipment for it.  If I use this basket in a regular pot, it flops around, or the rice gets soggy.  My colander’s holes are too big for the rice, and some escapes.  Steam escapes around the sides, and I think you really want as much of the steam in the rice as possible.  I believe, but will need to double check, that I bought mine at the Asian Superdupermarket for much less than they are offered here.  Put the rice in the basket, put a clean dishtowel over the top, and cover with a heavy lid of another pot.  Put water in the pot first.  Simmer the water and cook for 45 minutes.   This came out PERFECT!

For the Rice Sauce

  • 5 Cups of coconut milk
  • 1 1/3 cup sugar
  • 1 1/4 tsp of salt

I buy coconut milk by the case at the asian market, so I didn’t have to get any on this trip.  Each can seems to be about 1 2/3 cups, so this was 3 cans of coconut milk.  Put all these ingredients in a pan while the rice is steaming, and stir well.  Cook over medium heat and let it simmer briefly.  Turn off heat, and wait for the rice to finish.

When the Rice is done, mix it well with the coconut milk mixture.  It will be very wet.  Let it sit, and it will dry out some.

Chop up 6 mangoes.

For the Finishing Syrup

  • 1 can (1 2/3 c) Coconut Milk
  • 3/4 c. plus 3 T sugar.  I used brown sugar, because I was out of white sugar.

To Assemble

  • Separate rice into 48 containers.  I suspect you could get 50 out of this recipe. We used little plastic containers.
  • Add one 48th, or 50th of the mango to each container.  Close.
  • When serving, drizzle the finishing syrup over them, in a lovely design, if you are so inclined.

Some notes:

  • If you are not out of your mind, and can do math, you will note that 1/6 of this recipe serves 8.
  • HOWEVER Do not underestimate the size of the mangoes I had. lists a regular sized mango at 205 grams.  The ones I had were about 625 grams each.
  • In Thailand, I had this with both green and ripe mangoes.  I preferred the green.  With ripe mangoes it is lovely, and sweet and desserty.  With green (not quite ripe) mangoes it has a nice tartness too it, which is balanced by the rich sweetness of the coconut syrup.  The mangoes I used were a nice combo of ripe and green, sometimes within the the same mango.
  • If you want a ripe mango, you want the skin to be almost entirely red/yellow.  These are a little soft.  A green mango is green.  You heard it here first.
  • The salt is important.  It adds another dimension to the flavors.
Nutritional Info per serving: Calories 213 Calories from Fat 57.9. Total Fat 6.43g, (9% dv), Saturated Fat 4.31g (21% dv), Cholesterol 0mg (0% dv),Sodium 35.23mg (1% dv), Total Carbohydrate 32.83g (10% dv),Dietary Fiber 0.96g (3% dv), Sugars 4.63g, Protein 2.6g (5% dv).
2 Comments leave one →
  1. April 9, 2011 4:01 pm

    Yummers! I made this for my book club and it was received with mostly silence. They were wrong. I loved it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: