I've made this recipe on the stove. This is good, but I gave it a 4 star rating because the topping is a bit bland/gooey/pastey tasting. The second time I made it, I doubled the sugar in the topping recipe, but it still tasted a little pastey after it simmered 2 minutes. So, after I removed it from the heat, I added 1/4 tsp. vanilla and it was much better tasting. Instead of fresh mango I used the Dole frozen mango chunks.
Yes, this is exactly the recipe I was looking for. The proportions are perfect (rice:sauce) and it tastes like it should. Delicious.
This is my favorite dessert in a Thai resturant. I am so happy to find this recipe!
I have made this twice. The first time I used sticky rice and cooked it on a splatter guard on top of pan of water about three inches from rice and placed a stainless steal bowl over the rice. I turned the rice once during cooking. It turned perfect. The second time some of the rice cooked and some didn't and after two hour I just chucked it and made long grain rice. It was ok but I didn't really like it after having the sticky rice. I am going to try the micro wave and if that doesn't work I am going to buy a steamer. 1/2 cup sugar in the coconut milk and it was more than sweet. The second time I used Agave' sugar and it wasn't as sweet. The flavor was there but need to add more next time. You can also use tapioca starch in place of corn starch which I did. I also used 1/2 cups rice and i/2 cups coconut milk. I live in Australia and there are no Mangos at this time of year so I used canned ones. I preferred them and it was a lot cheaper. ( I really miss the great food in the US) You really can use any kind of fruit you like. This is really one of the best recipes I have tried on the site and 8 of my friends who I served it to agreed.
So easy and so delicious!! A trick for making the sticky rice: soak your rice over night and steam the next day. I use a colander and a large pot with a lid to steam the rice and it come out perfect!
Turned out really well and was actually much simpler than I expected. I would have liked it if there was slightly more of the coconut sauce, but perhaps I over cooked it and lost some. But it was a real treat overall!
Best with leftover COLD sticky rice added earlier (breaks down less when cooking and moistens up old, drying rice). When we have a lot of leftover sticky rice at the temple we make this for breakfast.
Not sure the cornstarch is necessary since sticky rice is very glutenous. To be authentic palm sugar should be used, and it cuts down on the sweetness some reviewers complained about.
Thais usually use coconut cream since a lot of milk can be made from a little cream, then add some leftover cream to sweetened condensed milk and a little butter to make a drizzle to go over the final plate if you like it sweeter. Laos often substitute pineapple for mangoes where I live. I have also made this will cinnamon.
FABULOUS! Didn't change anything (except I had to add more water 3x during rice cooking phase). I've never made rice in the microwave...always in the rice cooker, so this was a fun recipe! And YUMMY!!! It was more than enough for 6 people.
Was great! I used flour in place of cornstarch ( only because I didnt have any) and it worked fine. Simple and yummy recipe.
I suggest cooking the rice regularly because I struggled doing it this way.
