Mango Pulut Recipe
Mango Pulut Recipe
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Mango Pulut Recipe
Mango Pulut Recipe is a popular and delicious Thai inspired dessert that combines the sweetness of ripe mangoes with the richness of coconut sticky rice. This easy to make recipe brings together the perfect balance of flavors and textures in one mouthwatering dish. Enjoy this tropical treat as a light dessert or a refreshing snack to satisfy your cravings.
Description
Mango Pulut Recipe, also known as Mango Sticky Rice, is a beloved Southeast Asian dessert that is famous for its simplicity and incredible taste. This Mango Pulut Recipe highlights the best of Thai cuisine, showcasing fresh mangoes paired with coconut infused sticky rice. It’s a dish that blends both sweet and savory notes, with the creamy coconut milk elevating the natural sweetness of the mango. Mango Pulut is often enjoyed during the summer months or as a dessert after a flavorful meal.
In this Mango Pulut recipe, we’ll walk you through the ingredients, preparation steps, and helpful tips to ensure you can make this irresistible treat at home. The dish typically features two key components: the sticky rice and the mango. The sticky rice is steamed until perfectly soft and infused with coconut milk, while the mangoes are sliced into neat, juicy pieces.
The unique texture of the sticky rice pairs wonderfully with the smooth and slightly fibrous mango, creating a flavor contrast that is simply divine. The addition of a drizzle of sweetened coconut milk and a sprinkle of toasted sesame seeds or mung beans adds a delightful crunch and an extra layer of flavor to this dessert.
Whether you’re craving a new dish to add to your culinary repertoire or you’re looking for a refreshing dessert to cool off with on a warm day, Mango Pulut is the perfect choice. It’s also a great dish to serve at gatherings or parties as it’s sure to impress your guests with both its appearance and its taste.
Ingredients
- For the Sticky Rice:
- 1 cup glutinous rice (also known as sticky rice or sweet rice)
- 1 ½ cups coconut milk
- 3 tbsp sugar
- ½ tsp salt
- For the Mangoes:
- 2 ripe mangoes (preferably Ataulfo or Kent)
- 1 tbsp toasted sesame seeds or mung beans (optional, for garnish)
- For the Coconut Sauce (optional):
- ¼ cup coconut milk
- 1 tbsp sugar
- 1 tsp cornstarch (optional, for a thicker sauce)
Instructions
- Prepare the Sticky Rice:
- Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for 2-4 hours (or overnight for best results).
- Drain the rice and transfer it to a steamer basket lined with cheesecloth or a clean kitchen towel. Steam the rice over simmering water for 20-25 minutes, or until it becomes tender and fully cooked.
- Make the Coconut Mixture:
- While the rice is cooking, in a saucepan, combine the coconut milk, sugar, and salt. Stir to dissolve the sugar and bring the mixture to a simmer over medium heat.
- Once the rice is done steaming, transfer it to a large bowl and pour the coconut mixture over the hot rice. Mix gently to combine, ensuring that the rice is evenly coated with the coconut milk. Allow it to sit for 10-15 minutes to absorb the coconut flavor.
- Prepare the Mangoes:
- While the rice is cooling slightly, peel the mangoes and slice them into thin strips or bite sized pieces. Be careful to remove any pit in the center.
- Assemble the Mango Pulut:
- Serve the sticky rice by scooping a portion onto a plate or bowl. Arrange the mango slices beside the sticky rice, and drizzle the optional coconut sauce over the top for added creaminess.
- Garnish with toasted sesame seeds or mung beans if desired. Serve immediately.
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Mango Pulut Recipe
Ingredients
- For the Sticky Rice:
- 1 cup glutinous rice also known as sticky rice or sweet rice
- 1 ½ cups coconut milk
- 3 tbsp sugar
- ½ tsp salt
- For the Mangoes:
- 2 ripe mangoes preferably Ataulfo or Kent
- 1 tbsp toasted sesame seeds or mung beans optional, for garnish
- For the Coconut Sauce optional:
- ¼ cup coconut milk
- 1 tbsp sugar
- 1 tsp cornstarch optional, for a thicker sauce
Instructions
- Prepare the Sticky Rice:
- Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for 2-4 hours (or overnight for best results).
- Drain the rice and transfer it to a steamer basket lined with cheesecloth or a clean kitchen towel. Steam the rice over simmering water for 20-25 minutes, or until it becomes tender and fully cooked.
- Make the Coconut Mixture:
- While the rice is cooking, in a saucepan, combine the coconut milk, sugar, and salt. Stir to dissolve the sugar and bring the mixture to a simmer over medium heat.
- Once the rice is done steaming, transfer it to a large bowl and pour the coconut mixture over the hot rice. Mix gently to combine, ensuring that the rice is evenly coated with the coconut milk. Allow it to sit for 10-15 minutes to absorb the coconut flavor.
- Prepare the Mangoes:
- While the rice is cooling slightly, peel the mangoes and slice them into thin strips or bite-sized pieces. Be careful to remove any pit in the center.
- Assemble the Mango Pulut:
- Serve the sticky rice by scooping a portion onto a plate or bowl. Arrange the mango slices beside the sticky rice, and drizzle the optional coconut sauce over the top for added creaminess.
- Garnish with toasted sesame seeds or mung beans if desired. Serve immediately.
Notes
- Choosing Mangoes: For the best flavor, use ripe, sweet mangoes that are slightly soft to the touch. Ataulfo mangoes are typically the best choice due to their rich sweetness and smooth texture, but any variety of mango will work.
- Making Coconut Sauce: If you prefer a thicker coconut sauce, mix the coconut milk, sugar, and cornstarch together and heat until it thickens slightly. This can be drizzled on top of the rice for an extra creamy texture.
- Serving Suggestions: Mango Pulut can be served as a light dessert after a savory Thai meal or enjoyed as a refreshing afternoon snack. It also makes a great dish for picnics or potlucks.
- Storage: Mango Pulut is best served fresh. However, if you need to store any leftovers, keep the coconut rice in an airtight container in the refrigerator for up to 2 days. Reheat it gently in the microwave with a little splash of coconut milk to restore its moisture.
