If you’re a fan of Thailand’s famous mango sticky rice, you're going to love this modern take on the classic dessert. Thai Mango and Sticky Rice with Coconut Milk Jelly combines the beloved flavors of juicy mango, creamy coconut, and soft sticky rice with a delightful jelly texture. This dessert is perfect for any occasion—it's refreshing, visually stunning, and captures the essence of Thai tropical flavors. Below is an easy-to-follow recipe to make this beautiful dessert at home!
Ingredients:
For Coconut Milk Jelly
Water – 250 grams
Agar powder – 5 grams
Sugar – 70 grams
Salt – 2 grams
Coconut cream – 250 grams
Coconut sticky rice – as desired
Young coconut meat, sliced – as desired
Roasted white sesame seeds – for garnish
For Clear Jelly Layer
Water – 500 grams
Agar powder – 5 grams
Sugar – 80 grams
Pandan leaves – 2-3 leaves
Cooking instruction:
Making the Coconut Milk Jelly
- In a pot, combine the agar powder and water, stirring to dissolve. Let it sit for 10-15 minutes so the agar can fully absorb the water.
- Place the pot over medium heat and stir continuously until the agar dissolves completely.
- Add sugar and salt, stirring until the sugar is dissolved.
- Add the coconut cream, lower the heat, and continue stirring gently. Be careful not to let the coconut cream separate.
- Pour a spoonful of the coconut sticky rice into a serving glass or mold.
- Add young coconut slices as desired, then pour the coconut milk jelly mixture over the sticky rice and coconut slices. Let it set until firm.
Adding the Mango and Clear Jelly
- Add sliced ripe mango and more young coconut slices on top of the set coconut milk jelly. In a separate pot, mix the agar powder with water, stirring to combine. Allow it to sit for 10-15 minutes for the agar to bloom.
- Place over medium heat, stirring until the agar dissolves completely.
- Add sugar and pandan leaves, stirring until the sugar dissolves and the pandan leaves add a pleasant aroma.
- Pour the clear jelly mixture over the mango layer in the glass or mold, ensuring it covers the mango pieces completely. Let this layer set until firm.
Finishing Touch
- Pour a thin layer of coconut milk jelly on top, if desired, to add an extra creamy touch.
- Garnish with additional mango slices, young coconut, and a sprinkle of roasted white sesame seeds for aroma and presentation.
- And there you have it—Thai Mango and Sticky Rice with Coconut Milk Jelly! This dessert beautifully layers mango, coconut milk, and pandan-scented jelly for an elegant and refreshing treat. It’s a delightful fusion of Thai flavors, perfect for anyone who wants to experience a taste of Thailand in a unique way.
Enjoy making and sharing this tropical dessert!
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