Mango sticky rice is a traditional Thai dessert made with glutinous rice, fresh mangoand coconut milk, and eaten with a fork, spoon, or sometimes the hands.
Although originating in Thailand, it is consumed throughout the Indochina region of Southeast Asia, including Laos, Cambodia, and Vietnam.
Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand.
The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes.
Traditionally, sticky rice is made by being soaked in enough water to cover the rice, and then being left overnight before being steamed and sweetened with sugar and coconut milk (it has a similar taste to rice pudding although it is not quite as moist) and is then served to complement the sweet juice mango. The dish, best eaten warm, is often finished with a drizzle of sweet coconut cream/syrup and a sprinkling of roasted sesame seeds or mung beans.
Mango sticky rice can be found in many places around Bangkok – from street food stalls (there are two on Sukhumvit Soi 38 night food market – watch how quickly and effortlessly the vendors slice the mango with a huge sharp knife) to most traditional Thai restaurants and even as part of the high end fabulous Sunday brunches offered by some of Bangkok’s top hotels.
The fragrant Mango Sticky Rice is simply a must-eat at any trip to The Land of Smiles.
According to tasteofthailandfoodtours.org and wikipedia.