Sticky Rice (Balls) w/ Mango

Owing to the hefty prices charged by Thai restaurants in Malé and my frequent cravings, I started preparing this at home, perfecting every detail to my own liking. 

As the name suggests, the best type of rice you need to prepare this dessert is glutinous (sticky or waxy) rice. The name ‘glutinous rice’ derives from it’s glue-like or sticky consistency when being cooked, not because it contains gluten which most of us dread. However, jasmine rice is an excellent substitute too, due to its’ fragrance which is reminiscence of buttered popcorn, pandan and fragrant flowers…yum! 

Now, you would need to wash the rice several times in cold water until the water is clear. For the stickiest-situation, you would need to soak the rice in water overnight. However, if you are trying to satisfy a spontaneous craving, you may soak the rice in water for 30 minutes, tops. Once it is thoroughly soaked, drain the water and prepare for steaming. 

For steaming the rice, I substitute water with coconut milk for a more flavourful result. I usually prepare two cups of rice, and for this I add four cups of coconut milk, two tablespoons of brown sugar and toss in a couple of pandan leaves. This instantly fills up my home with a savoury aroma which I just looooove to bask in. Let the rice steam for 30-40 minutes or until tender, adding coconut milk (or water) if needed.

While the rice is steaming, you may start preparing the sauce, which is my favourite part. For this, I use coconut cream instead of coconut milk for a thicker consistency. However, if you are to use coconut milk, you may need to add bits of cornstarch to thicken the sauce.

In a saucepan, I bring two cups of coconut cream to a boil with half a cup (or 1/3, depending on your preference for sweetness) of condensed milk. I use condensed milk as I am not a fan of granulated sugar, but it will be perfectly fine even if you use granulated sugar. To this mixture, add the yin to the sugar’s yang, salt. Before, I never understood the point to adding salt to desserts (duh!?) but I have found that a pinch of salt goes a long way in enhancing the flavour in desserts. Once the sauce comes to a boil, take it off the heat and let it cool down.

Once the rice is steamed, you may shape the rice in any way you like. This time, I chose to shape it into small balls for easy consumption (and for the aesthetics, obviously). Pour the sauce over the rice, making sure the rice is very-well coated or drenched in the sauce. Sprinkle a few sesame seeds on top and have it with a huuuge helping of fresh, ripe mango. You may also help yourself to a side of vanilla ice cream or some mint leaves, which my husband discovered last night to be a great add-on to munch along with this dessert. 

Enjoy!!! 🙂