Easy Thai Dessert Recipe

Coconut milk: Provides a rich, creamy base for the dessert.

Sugar: Adds sweetness to balance the flavors.

Salt: Enhances the overall taste by balancing the sweetness.

Sticky rice: Essential for the traditional texture of the dessert.

Ripe mango: Adds a fresh, fruity contrast to the creamy rice.

To achieve the perfect texture for your sticky rice, make sure to soak it in water for at least an hour before cooking. This helps the rice grains absorb moisture, ensuring they cook evenly and become tender. When combining the coconut milk mixture with the rice, stir continuously to prevent sticking and to ensure the rice absorbs the flavors uniformly. For an extra touch of authenticity, use fresh coconut milk instead of canned, as it offers a richer and more natural taste.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and can be used for those who are allergic to coconut or prefer a different flavor profile.

• coconut milk - Substitute with evaporated milk: Evaporated milk offers a rich and creamy consistency, though it will lack the distinct coconut flavor.

• sugar - Substitute with honey: Honey is a natural sweetener that can provide a similar level of sweetness with a slightly different flavor.

• sugar - Substitute with maple syrup: Maple syrup is another natural sweetener that adds a unique flavor while maintaining the desired sweetness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different taste profile.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, providing a similar level of saltiness with a slightly different mineral content.

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture and can be used as an alternative in this dessert.

• sticky rice - Substitute with jasmine rice: Jasmine rice can be used if sticky rice is unavailable, though it will be less sticky and have a different aroma.

• ripe sliced mango - Substitute with ripe sliced peach: Peaches offer a similar sweetness and texture, making them a good alternative to mango.

• ripe sliced mango - Substitute with ripe sliced papaya: Papaya provides a similar tropical flavor and texture, making it a suitable substitute for mango.

• Allow the sticky rice and coconut milk mixture to cool completely before storing. This helps prevent condensation, which can make the dessert soggy.

• Transfer the cooled sticky rice into an airtight container. Make sure to use a container that seals well to maintain freshness.

• Store the sliced mango separately in another airtight container. This keeps the fruit fresh and prevents it from making the rice mushy.

• Place both containers in the refrigerator. The sticky rice can be stored for up to 3 days, while the mango should be consumed within 1-2 days for optimal freshness.

• When ready to serve, gently reheat the sticky rice in the microwave. Add a splash of coconut milk to restore its creamy texture. Heat in short intervals, stirring in between, until warm.

• For freezing, place the cooled sticky rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container with the date and contents. The sticky rice can be frozen for up to 1 month.

• To thaw, transfer the sticky rice to the refrigerator and let it defrost overnight. Reheat gently in the microwave with a bit of coconut milk to restore its texture.

• Avoid freezing the sliced mango as it can become mushy and lose its vibrant flavor. Instead, use fresh mango when serving the dessert after thawing the sticky rice.

• Stovetop Method: Place the sticky rice in a non-stick pan. Add a splash of coconut milk to keep it moist. Heat over low to medium heat, stirring occasionally until warmed through. Be careful not to overheat, as the rice can become too dry.

• Microwave Method: Transfer the sticky rice to a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. If needed, add a small amount of coconut milk to keep it from drying out.

• Steaming Method: Place the sticky rice in a heatproof dish and set it in a steamer basket. Steam over boiling water for about 5-7 minutes, or until heated through. This method helps maintain the rice's original texture and moisture.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the sticky rice in an oven-safe dish and cover with aluminum foil. Heat for about 10-15 minutes, or until warmed through. Add a bit of coconut milk before covering to keep it moist.

• Serving Tip: Always reheat the mango slices separately, if desired, by letting them come to room temperature or giving them a quick zap in the microwave for about 10-15 seconds. This ensures they remain fresh and juicy.

• Saucepan: Used to combine and heat the coconut milk, sugar, and salt mixture.

• Wooden spoon: Ideal for stirring the sticky rice into the coconut milk mixture to ensure even cooking.

• Measuring cups: Essential for accurately measuring the coconut milk, sugar, and sticky rice.

• Measuring spoons: Used to measure the salt precisely.

• Knife: Needed to slice the ripe mango.

• Cutting board: Provides a safe surface to slice the mango.

• Bowl: Useful for soaking the sticky rice in water for an hour.

• Serving plates: For presenting the final dish with sticky rice and sliced mango.

Use pre-soaked rice: Soak sticky rice overnight to reduce cooking time.

Pre-cut mango: Slice the mango in advance and store it in the fridge.

Batch cook: Make a larger quantity of coconut milk mixture and store it for future use.

Microwave option: Use a microwave to heat the coconut milk mixture faster.

Quick cool: Spread the cooked sticky rice on a baking sheet to cool it quickly.