Ingredients
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300 g of Glutinous riceBlack rice
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300 ml of Coconut milk
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100 g of Sugar white
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1/2 tsp. of Salt
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2 MangoRipe ones
Directions
This dessert is a cherished classic in Thai cuisine. It consists of steamed sticky rice infused with sweet coconut milk, complemented by fresh mango slices. Typically, the dish is made with white (peeled) sticky rice. The combination of the pure white coconut milk and the vibrant mango pieces gives the dessert an elegant appearance.
Making this dessert with black glutinous rice is less common but it offers a healthier twist. Black rice is a whole grain, which means black rice contains more vitamins, minerals and fiber. In addition, black rice is the leader among grains and legumes for its high antioxidant content. Its beautiful dark purple hue is due to anthocyanins, which are great for vascular health. Additionally, it boasts lutein and zeaxanthin, both of which are beneficial for eye health, along with other essential nutrients.
When making this dessert, it’s important to use black glutinous rice. Regular rice won’t work, so make sure you use glutinous rice (black glutinous rice). The glutinous rice should be steamed to achieve that perfect chewy texture in every grain. If you boil it, the rice will turn out hard.
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Steps
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Soak the black sticky rice in three times its volume of water for about eight hours, usually overnight. Once you have soaked it, drain the water and give the rice a good rinse under running water. The next thing you need to do is steam the rice. I use a steamer for this process. Next, take a piece of gauze measuring approximately 30x30 cm and lay it on the bottom of one of the steamer levels. Put a mound of black rice in the center and gently flatten it to form a hill about 2 or 3 cm high. Fold the edges of the gauze over the rice, then close and turn on the steamer. Steam the rice for 45 minutes, since black rice takes longer to cook than white rice. Once done, check the rice; the grains should be soft yet firm. |
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While the rice is cooking, warm the coconut milk with sugar until it dissolves. Once the rice is cooked, add it to the milk, give it a good stir and allow the mixture to cool to room temperature while infusing for a few hours. You'll notice that some of the milk gets absorbed, making the mixture thicker and giving it a lovely purple hue. You can store the mixture in the fridge for up to a day. The rice will taste even better the following day, but by the second day, it may become too firm. |
