**The Art of Making Perfect Thai Mango Sticky Rice**

Heat and then cover the pot and let the beans soak for 10 minutes to let the beans cook gently without falling apart, then drain it and let them dry on paper towel. Now we're going to toast them and get them crunchy grease the pan very lightly and then just stir the beans around over medium high heat now you have to be really gentle at first because they're soft especially for me I kind of over soak these a bit so they're a little bit too soft but once they start to dry out you can be more aggressive with them when they're slightly golden brown and they'll smell a little bit nutty about 7 to 8 minutes they are done and then just let them cool on a plate. Now we've got all the components that we need and by the way everything can be made in advance and in terms of storage and reheating all those details will be on the blog post I'll link to below.

**The Star of the Show: Mangoes**

The mango is more important than the rice, okay if your mango is not good it does not matter how good your rice is it will ruin the whole thing. If if your rice is kind of like 75% there but the mango is great perfect it will be fine. You do not want to make this if you don't have mango that is absolutely sweet and ripe my biggest tip is I buy my mangoes at least one week before I need them because I don't know about your stores but at my stores the mangoes that are being sold are nowhere near ready they're usually a little bit green. My rule of thumb is I bring it home I wait till they're completely yellow not a hint of green left and then I wait a few more days if you see wrinkles like this guy has a little bit of wrinkles or you start seeing a black spot those are sure signs that they are fully ripe but they'll be sweet enough to eat even before those signs show up. It's always safe to have an extra one to cut into and test just in case.

**Variety Wise: What You Don't Want**

In North America, these Champagne mangoes or Atuo mangoes are perfect. They're very similar to mangoes that we have in Thailand which means non-fibrous flesh super soft and juicy flesh and very sweet. What you don't want is fibrous mangoes with really firm dense texture even when it's ripe like some of the most gigantic mangoes can be. To do it the tie way, you want to peel the mangoes nicely with a sharp knife which this is barely but don't cut the cheek off and dig it out with the spoon like a Savage okay we don't do that my only tip here is if your knife skill is really good you'll be tempted to cut a very thin layer of the skin off but if you cut it too thin you'll actually leave some bitterness on the mango. Traditional way is to just cut the cheek off and your knife should always be feeling the the seed so that way you know that you're not losing any skin and then slice into pieces.

**Assembling the Colors**

Traditional portion side is half a mango per portion and then let's do four different colors for this my favorite green whatever color rice you want it's super fun I think I want this beet orange. The sauce goes on the rice because the saltiness of the sauce is supposed to balance the sweetness of the rice. I'll just do this for now but I always go back for more because I feel like it really makes it and then the crunchy bits.

**The Crunchy Bits**

I just gave myself a standing ovation because this was so much work you guys I can't believe how many steps are involved in making sticky rice, but every step is crucial to getting that perfect sticky texture. The mango is the sweetest on the stem side of the fruit fruit it's so good the mango is good thank God let me try the green one it just has everything it's sweet it's chewy a hit of salt fruity slightly acidic from the mangoes and the crunchy bits.

**Conclusion**

I mean like oh man I mean it's no surprise that this is Thailand's most famous dessert because it's ingenious it's delicious and it's pretty easy if you don't try to make eight colors all at the same time. The recipe as always will be on hit.com a special thanks to the Tie Trade Center Vancouver for sponsoring this video and thank you to our patreon members who help support the show if you want to know what patreon is all about how you can get bonus recipes and direct access to me I'll put the link in the description below. Thank you as always for watching and I will see you next time.

"WEBVTTKind: captionsLanguage: enso welcome to hot Thai Kitchen I love mango and sticky rice and I'm pretty sure just about everyone does so today I'm going to level it up and make rainbow mango and sticky rice which is something you can find in Thailand it's become popular in recent years but I can guarantee you you won't find It In tha restaurants overseas because this is a ton of work for a restaurant to do right but hey I'm not a restaurant restaurant so I can have fun with it and I can guarantee you even if you just do a few colors it will get a wow at the table also I'm going to give you more tips for making the perfect mango and sticky rice that I didn't cover in my old video so whether you're going to do the rainbow one or just the plain one you want to stick around there are four components to Mango and sticky rice which sounds like a lot but they're all really simple and can all be made in advanced and one of the components is mangoes for God's sake you don't even have to do anything with it so we've got Sweet Sticky Rice salted coconut sauce crispy mung beans which are technically optional but highly recommended and of course are mangoes so we've got something sweet something salty something fruity and something crunchy all of these elements they balance each other out and this is the reason why mango sticky rice is like the perfect dessert it's why it's loved by just about everyone now that we know all the pieces let's start with the sticky rice the rice you want to use is Thai gluten rice more on this in a bit and first I'm going to wash it very very well swish it around with your hands each time until the water runs mostly clear it'll take you about five times if you don't wash it well the excess Stars will create a gumminess in the rice then I'm going to soak the rice for at least 4 hours and up to overnight and the soaking water is where I'm going to introduce colors for our rainbow rice food coloring is totally fine but let me show you some natural dyes that Thai people like to use for green we use pandan leaves which will also add a beautiful Aroma to our rice blend some pandan leaves with water until mostly fine but if you have like a Vitamix do not atomize the whole thing because you want the fibers to be caught in a SI now the color may look dark green but the rice will actually pick up little of it so I find that a couple of drops of food coloring is needed if you want the green to be bright then we'll soak our washed rice in this water for yellow I'm using turmeric I'm going to dissolve some turmeric powder in hot water first as the heat will help extract the color and then add some cold water to cool it down before soaking the rice cuz you do not want to soak the rice in hot water for blue I'm using butterfly pea flowers or do an Chan which you can get dried online soak them in hot water for 15 minutes to extract the color and I make it a little darker than I want so I can then add some cold water to cool it down to room temp before soaking the rice now once you have this blue you can kind of make it purplish blue simply by adding a little bit of acid now I recommend lime juice or lemon juice because I tested it with vinegar right here and even though you can't taste the vinegar you can kind of smell it a little tiny bit here's a before and after for comparison I know it looks super purple now but once the rice steams it will be more of a bluish purple next I have a red beet which I'm going to Simply grate into room temp water and this is when I realized that grading a beach over a white countertop was a bad idea so a towel on a counter is a better idea and you would think this would get me pink rice but after steaming it'll actually turn orange for reasons I don't understand so if you want pink you need to actually use food coloring finally for dark purple this is a bit more complicated but we're going to use black sticky rice which will also give the rice a lovely flavor I'm going to first give the rice a rinse and then pour plenty of hot off thee boil water over it cover and let it soak for at least 30 minutes or you can just wait until the water cools to room temp if you have time after 30 minutes my water is still quite warm so I'm going to add some ice cubes to cool it down to room temp and then I can mix in our washed white rice and then let the two soak together for another 4 hours and I do the initial hot soaking step because unlike white rice black rice is whole grain which makes it much tougher and if we just do a cold soak the black rice will end up too chewy so it's my little trick all right let's talk the right type of rice to use because there seems to be some confusion here some people think that sticky rice means sushi rice now sushi rice is sticky but that is not what we're talking about here in thae cooking when we say sticky rice we mean long grain glutenous rice so when you are shopping there are three things to look for one the back should say glutenous rice or sweet rice some Brands like to use the term sweet rice even though the rice is not inherently sweet probably it because it is the rice that we use for dessert number two make sure it is a product of Thailand Okay this is probably the biggest thing that will guarantee that you have the right stuff and then finally look at the grains the grains should be long and skinny not short and chubby we never use short grain rice in Thai Cuisine same thing with black sticky rice look for black glutenous rice or black sweet rice from Thailand which is not to be confused with another kind of Thai black rice called rice Berry now rice Berry is healthy and it's tasty but it is not a sticky rice so you cannot use it for this recipe I have a video all about riceberry and how you can use it in your daily cooking I will link to it below now in my previous video you may remember that when shopping for Thai Jasmine rice you want to be looking for this green logo which is a Thai government certification that this is indeed genuine Thai homalite rice which is a variety of jasmine rice that is the best um unfortunately there is no no such logo for sticky rice okay this logo only applies for Jasmine rice so when shopping for sticky rice you have to be looking for those things that I mentioned previously all right let's keep going after the rice has soaked I'm going to drain and shake off as much water as possible cuz too much water left inside could make the rice soggy be gentle with the rice at this point because after they have soaked they're very brittle I've got a steamer rack here and I'm going to put a moist muslin on it and you want it moist so the rice doesn't stick to the the cloth but not soaking wet so make sure you ring that out and no water should be dripping now I'm going to steam three colors of rice at the same time or however many will fit into your steamer I just got to go slow here so the colors don't touch now fold the cloth over it and then steam over boiling water for about 20 to 25 minutes while the rice is steaming we're going to make the coconut syrup for macerating the rice I'm going to combine some good coconut milk sugar and salt in a pot and if you want you can also throw in a pandan leaf for extra Aroma and heat it just until it's steaming hot and all the sugar is dissolved at the first sign of bubbling turn off the heat and keep it covered do not let this simmer away because you do not want this to reduce once the rice is done I'mma plop it into a bowl and immediately pour the hot coconut syrup over it and mix well make sure both the syrup and the rice are steaming hot if it's cold the rice won't soak up the syrup readily especially if you're making a small amount where things cool down quite quickly and by the way you can also color the coconut syrup instead but I find that coloring the soaking water is a little simpler but if at this point you think the color is too pale add a few drops of food coloring is totally fine then I'm going to cover the rice and let it sit for 20 minutes then come back and fold the bottom up to the top to redistribute their syrup and then let it sit for another at least 20 minutes or until ready to eat because it's done and all that syrup will be soaked into the rice giving us these beautiful plump glistening grains I want to address a couple of very important things whenever you're making Thai desserts that use a lot of coconut milk and most of them do it is so important that you use the best quality coconut milk that you can possibly fine longtime followers know that I use aroid in the card not sponsored but this is the brand that I go to for years and not Aid in the cans okay because it's the same brand but the different in processing between carton versus can results in a huge difference in flavor and Cardon is way better I have a video and a blog post more on this I'll link to below one last thing rice cooking method over the years I have shown you many many different ways to cook sticky rice cold soak hot soap microwave you name it I have shown it to you for this recipe I recommend that you only use the cold water soak and then steam method which is what we've just done the reason is if you use any other method the rice is going to end up on the softer side which is fine if you're going to eat it plain but we're going to add syrup to it and so you run the risk of the rice becoming too soft and then mushy remember mango and sticky rice is not rice pudding okay that creamy broken down texture is not what we're going for we still want the grains to be intact look at all our Rices they're so cool however that was a lot of work I do not suggest you do all eight at home if you can help it um just like pick three colors and go with that but I just wanted to show you all the different options uh my favorite FYI is probably the black sticky rice and the pandan leaves because these are the two that actually have a different flavor um whereas the other colors are just kind of different colors but no flavor but you can really smell the pan down here and the black rice imparts a unique flavor so have like these and then something else that would be perfect now um because mango and sticky rice doing different colors can be a little bit extensive you probably want to plan your meal to be a little bit on the easier side if you're looking for quick and easy thae recipes uh my second book saai is all about week night Friendly Thai meals or you can also check out my website hot Tha kitchen.com there's a category for quick meals on that as well with that out of the way let's now make the Salted coconut sauce which for me is an absolutely non-negotiable part of mango and sticky rice I've got some coconut milk here in my pot and now I'm going to dissolve a little rice flour or corn starch in some water until there are no more lumps and add it in and the added starch will help thicken our sauce add salt and then keep stirring over medium heat until it comes to a boil and that is that now it'll look like nothing has happened but don't worry once it cools it'll thicken further to the right consistency finally I'm going to make crispy mung beans and if you love crunchy bits on desserts this is a must you want to use split H mung beans and I'm going to give it a rinse and then put them in a pot then I'm going to add plenty of water and bring it to a boil over medium high heat once it boils I'm going to off the heat and then cover the pot and let the beans soak for 10 minutes to let the beans cook gently without falling apart then drain it and let them dry on paper towel and now we're going to toast them and get them crunchy grease the pan very lightly and then just stir the beans around over medium high heat now you have to be really gentle at first because they're soft especially for me I kind of over soak these a bit so they're a little bit too soft but once they start to dry out you can be more aggressive with them when they're slightly golden brown and they'll smell a little bit nutty about 7 to 8 minutes they are done and then just let them cool on a plate now we've got all the components that we need and by the way everything can be made in advance and in terms of storage and reheating all those details will be on the blog post I'll link to below okay the star of the show The mangoes this is the most important thing you hear from me today the mango is more important than the rice okay if your mango is not good it does not matter how good your rice is it will ruin the whole thing if if your rice is kind of like 75% there but the mango is great perfect it will be fine okay so you do not want to make this if you don't have mango that is absolutely sweet and ripe my biggest tip is I buy my mangoes at least one week before I need them because I don't know about your stores but at my stores the mangoes that are being sold are nowhere near ready they're usually a little bit green my rule of thumb is I bring it home I wait till they're completely yellow not a hint of green left and then I wait a few more days if you see wrinkles like this guy has a little bit of wrinkles or you start seeing a black spot those are sure signs that they are fully ripe but they'll be sweet enough to to eat even before those signs show up it's always safe to have an extra one to cut into and test just in case variety wise in North America these champagne mangoes or Atuo mangoes are perfect they're very similar to mangoes that we have in Thailand which means non-fibrous flesh super soft and juicy flesh and very sweet what you don't want is fibrous mangoes with really firm dense texture even when it's ripe like some of the most gigantic mangoes can be okay so to do it the tie way you want to peel the mangoes nicely with a sharp knife which this is barely but don't cut the cheek off and dig it out with the spoon like a Savage okay we don't do that my only tip here is if your knife skill is really good you'll be tempted to cut a very thin layer of the skin off but if you cut it too thin you'll actually leave some bitterness on the mango so you can kind of see the difference in terms of texture so you want to make sure none of the sort of skin parts are still left on the mango traditional way is to just cut the cheek off and your knife should always be feeling the the seed so that way you know that you're not losing any skin and then slice into pieces and then the traditional portion side is half a mango per portion and then let's do four different colors for this my favorite green whatever color rice you want it's super fun I think I want this beet orange I still don't understand why the Beet turns orange in the steamer look at that look how pretty that is the sauce goes on the rice because the saltiness of the sauce is supposed to balance the sweetness of the rice I'll just do this for now but I always go back for more because I feel like it really makes it and then the crunchy bits I just I just gave myself a standing ovation because this was so much work you guys I can't another trick the mango is the sweetest on the stem side of the fruit fruit it's so good the mango is good thank God let me try the green one it just has everything it's sweet it's chewy a hit of salt fruity slightly acidic from the mangoes and the crunchy bits I mean like oh man I mean it's no surprise that this is Thailand's most famous dessert because it's ingenious it's delicious and it's pretty easy if you don't try to make eight colors all at the same time and that is it the recipe as always will be on hit.com a special thanks to the tie Trade Center Vancouver for sponsoring this video and thank you to our patreon members who help support the show if you want to know what patreon is all about how you can get bonus recipes and direct access to me I'll put the link in the description below thank you as always for watching and I will see you next time Sika\n"