Mango Sticky Rice Cups

Mango Sticky Rice Cups have become a delightful staple in our home, a dessert that effortlessly bridges the gap between exotic indulgence and comforting familiarity. From the first time I crafted these miniature marvels, they were an instant hit. My family, usually divided in their dessert preferences, unanimously declared these little cups of creamy, sweet rice topped with succulent mango as a winner. There’s something inherently joyful about the combination of textures and flavors – the soft, chewy rice infused with coconut milk, contrasted by the sweet, tangy burst of fresh mango. It’s a dessert that feels both light and satisfying, perfect for a warm evening treat or a delightful end to any meal. The individual cup format also adds a touch of elegance and convenience, making them ideal for gatherings or even just a special treat for yourself. Trust me, once you try these Mango Sticky Rice Cups, they’ll quickly become a beloved recipe in your own kitchen, bringing smiles and a taste of tropical paradise with every bite.

Ingredients

For crafting these delightful Mango Sticky Rice Cups, you’ll need a handful of fresh, quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavors and textures that make this dessert so irresistible. Here’s what you’ll need:

For the Sticky Rice:

• Glutinous Rice (Sweet Rice): 1 cup. This is the heart of the dish, providing the signature sticky and chewy texture. Look for “glutinous rice” or “sweet rice,” not regular long-grain rice.
• Coconut Milk: 1 can (13.5 oz). Full-fat coconut milk is recommended for richness and flavor. It infuses the rice with its creamy, tropical essence.
• Granulated Sugar: 1/4 cup. Adds sweetness to balance the savory notes and complement the mango. Adjust to your preference.
• Salt: 1/4 teaspoon. Enhances the sweetness and balances the flavors, preventing the dessert from being overly sugary.
• Pinch of Turmeric Powder (Optional): Just a tiny pinch for a subtle warmth and a beautiful golden hue to the rice. This is more for visual appeal and a hint of flavor complexity.
• Pandan Leaves (Optional): 2-3 leaves. These fragrant leaves infuse the rice with a unique aroma and flavor, characteristic of authentic Thai sticky rice. If unavailable, you can omit them, but they do elevate the dish.

For the Coconut Cream Topping:

• Coconut Milk: 1/4 cup. Used to create a luscious, slightly salty coconut cream topping that contrasts beautifully with the sweet rice and mango.
• Salt: 1/8 teaspoon. A touch of salt is essential to balance the sweetness of the topping and enhance the coconut flavor.
• Cornstarch: 1 teaspoon. Helps to slightly thicken the coconut cream topping, giving it a pleasant texture without making it too heavy.

For the Mango Topping:

• Ripe Mangoes: 2-3 large, ripe mangoes. The star of the show! Choose Ataulfo or Honey mangoes for their sweetness and smooth texture, or Alphonso if available. Make sure they are ripe but still firm enough to hold their shape when diced.

For Garnish (Optional):

• Sesame Seeds (Toasted): For a nutty crunch and visual appeal. Toasted sesame seeds add a lovely aroma and textural contrast.
• Fresh Mint Leaves: For a refreshing touch and a pop of color. Mint complements the tropical flavors and adds a touch of elegance.

Instructions

Making Mango Sticky Rice Cups is a rewarding culinary journey, and while it requires a few steps, each is quite straightforward. Follow these instructions carefully to create perfect individual servings of this delightful dessert:

Step 1: Prepare the Sticky Rice

1. Rinse the Glutinous Rice: Place the glutinous rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming overly gummy.
2. Soak the Rice (Recommended): For the best texture, soak the rinsed rice in water for at least 4 hours, or ideally overnight, in the refrigerator. Soaking softens the rice grains and ensures even cooking. If you are short on time, you can soak it in hot water for at least 1 hour. Drain the soaked rice thoroughly before proceeding.
3. Prepare the Coconut Milk Mixture: In a medium saucepan, combine the coconut milk (from the can – reserve 1/4 cup for the topping), granulated sugar, salt, and optional turmeric powder and pandan leaves (if using). Stir well to dissolve the sugar and salt. If using pandan leaves, tie them into a knot for easier removal later.
4. Cook the Rice in Coconut Milk: Add the drained sticky rice to the saucepan with the coconut milk mixture. Stir to ensure the rice is evenly submerged.
5. Simmer and Steam: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the saucepan tightly with a lid, and let it cook for 15-20 minutes, or until the rice is tender and has absorbed most of the coconut milk. Avoid lifting the lid during the cooking process to allow the rice to steam properly.
6. Check for Doneness: After 15 minutes, check the rice. It should be tender and sticky, with most of the liquid absorbed. If there’s still excess liquid, continue to cook for another 2-3 minutes, checking frequently. If the rice seems dry before it’s fully cooked, add a tablespoon or two of hot water.
7. Fluff and Rest: Once the rice is cooked, remove it from the heat and let it stand, covered, for 10 minutes. This allows the rice to fully absorb any remaining moisture and become perfectly sticky. After resting, fluff the rice gently with a fork. Remove the pandan leaves if used.

Step 2: Prepare the Coconut Cream Topping

1. Combine Ingredients: In a small saucepan, whisk together the reserved 1/4 cup of coconut milk, salt, and cornstarch. Ensure the cornstarch is fully dissolved to prevent lumps.
2. Cook and Thicken: Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 2-3 minutes. Do not let it boil vigorously. The topping should have a smooth, creamy consistency, not too thick.
3. Cool Slightly: Remove the coconut cream topping from the heat and let it cool slightly. It will thicken a bit more as it cools.

Step 3: Prepare the Mangoes

1. Peel and Dice Mangoes: Peel the ripe mangoes. There are several ways to cut a mango. One common method is to slice off the cheeks (the fleshy sides) from either side of the flat seed. Then, score the flesh of each cheek in a grid pattern, being careful not to cut through the skin. Invert the cheek by pushing the skin side inwards to make the diced mango pieces pop out. Cut the diced mango away from the skin. Repeat with the remaining mango cheeks and the flesh around the seed.
2. Set Aside: Keep the diced mango pieces aside until ready to assemble the cups.

Step 4: Assemble the Mango Sticky Rice Cups

1. Prepare Serving Cups: Choose small cups, ramekins, or even muffin tins to mold your Mango Sticky Rice Cups. Lightly grease the inside of each cup with a tiny bit of coconut oil or cooking spray to prevent sticking and make unmolding easier.
2. Layer Sticky Rice: Spoon the warm sticky rice into each prepared cup, pressing it gently to form a compact base. Fill each cup about two-thirds to three-quarters full with sticky rice.
3. Add Mango Topping: Top each cup of sticky rice generously with the diced fresh mango pieces. Arrange them attractively on top of the rice.
4. Drizzle Coconut Cream Topping: Drizzle a spoonful of the slightly cooled coconut cream topping over the mango and rice in each cup. Be generous with the topping, as it adds a wonderful creamy element.
5. Garnish (Optional): For an extra touch of flavor and visual appeal, sprinkle toasted sesame seeds over the top of each cup and garnish with a fresh mint leaf.

Step 5: Chill or Serve Warm

1. Chill (Optional): Mango Sticky Rice Cups can be enjoyed warm or chilled. If you prefer them chilled, refrigerate them for at least 30 minutes before serving. Chilling allows the flavors to meld together and the rice to firm up slightly.
2. Serve and Enjoy: Serve the Mango Sticky Rice Cups immediately or within a few hours for the best taste and texture. They are best enjoyed fresh.

Following these detailed instructions will guide you to create perfect Mango Sticky Rice Cups every time, bringing a taste of Thai paradise to your table.

Nutrition Facts

Mango Sticky Rice Cups are a delightful treat, but like all desserts, it’s good to be mindful of their nutritional content. Here’s a general overview of the nutrition facts per serving (assuming a serving size of approximately 1/2 cup of Mango Sticky Rice Cups):

• Serving Size: Approximately 1/2 cup (about 150-200g)
• Calories: Approximately 250-350 calories per serving. Calories can vary depending on the exact amount of sugar used, the richness of the coconut milk, and the portion size.
• Total Fat: Approximately 8-15 grams of fat per serving. The majority of the fat comes from the coconut milk, which is primarily saturated fat. While saturated fat has been debated, coconut milk also contains medium-chain triglycerides (MCTs), which some studies suggest may have certain health benefits.
• Carbohydrates: Approximately 40-60 grams of carbohydrates per serving. The primary source of carbohydrates is the glutinous rice and sugar. These are mainly simple carbohydrates, which provide quick energy.
• Sugar: Approximately 20-30 grams of sugar per serving. This sugar comes from both the added sugar in the recipe and the natural sugars in the mango and coconut milk. Be mindful of sugar intake, especially if you are watching your sugar consumption.
• Protein: Approximately 2-4 grams of protein per serving. Mango Sticky Rice Cups are not a significant source of protein.
• Fiber: Approximately 1-3 grams of fiber per serving. The fiber content is mainly from the mango and rice, but it is not a high-fiber dessert.

Important Note: These are estimated nutritional values and can vary based on specific ingredients used, portion sizes, and preparation methods. If you are following a strict diet or have specific dietary concerns, it’s always best to calculate the nutritional information based on the exact ingredients and quantities you use. Enjoy Mango Sticky Rice Cups as a delicious treat in moderation as part of a balanced diet.

Preparation Time

The preparation time for Mango Sticky Rice Cups can be broken down into active cooking time and inactive soaking/resting time. Here’s a general estimate:

• Active Preparation Time: Approximately 30-40 minutes. This includes rinsing the rice, preparing the coconut milk mixture, cooking the rice, making the coconut cream topping, and dicing the mangoes. These are the hands-on steps that require your active involvement in the kitchen.
• Inactive Soaking Time: Minimum 1 hour (hot water soak) to overnight (cold water soak). Soaking the rice is crucial for achieving the right texture. Overnight soaking in cold water is ideal for the best results, but a shorter soak in hot water can work if you’re pressed for time. This time is mostly inactive as the rice soaks on its own.
• Resting Time for Rice: 10 minutes. After cooking, the rice needs to rest, covered, to fully absorb moisture and become perfectly sticky. This is also an inactive time.
• Chilling Time (Optional): Minimum 30 minutes. If you prefer to serve the Mango Sticky Rice Cups chilled, factor in at least 30 minutes of refrigeration time. This is also an inactive time.

Total Time (Excluding Overnight Soak): Approximately 1 hour 10 minutes to 1 hour 30 minutes. This is a reasonable timeframe for making a homemade dessert that is sure to impress.

Total Time (Including Overnight Soak): If you opt for overnight soaking, the total time extends, but the active cooking and preparation time remains the same. The overnight soak allows for better texture and ensures the rice cooks evenly and beautifully.

While the total time might seem a bit lengthy due to soaking, the active time in the kitchen is relatively short, making Mango Sticky Rice Cups a manageable dessert to prepare, especially if you plan ahead and soak the rice in advance.

How to Serve Mango Sticky Rice Cups

Mango Sticky Rice Cups are versatile and can be served in various ways to enhance the dining experience. Here are some serving suggestions:

• Individual Desserts: Serve them as individual desserts in small cups, ramekins, or even elegant dessert glasses. This presentation is perfect for dinner parties, special occasions, or simply a refined treat for yourself. The pre-portioned cups are convenient and visually appealing.
• Warm or Chilled: Enjoy them warm right after assembly for a comforting and freshly made dessert. Alternatively, chill them in the refrigerator for a refreshing and cool treat, especially enjoyable on warm days. Chilling also allows the flavors to meld together beautifully.
• Garnish Creatively: Enhance the presentation with garnishes.
  • Toasted Sesame Seeds: A sprinkle of toasted sesame seeds adds a nutty flavor and a pleasant crunch, contrasting with the soft rice and mango.
  • Fresh Mint Leaves: A sprig of fresh mint adds a pop of color and a refreshing aroma, complementing the tropical flavors.
  • Coconut Flakes (Toasted or Untoasted): Toasted coconut flakes provide a textural contrast and intensify the coconut flavor. Untoasted flakes offer a milder coconut taste.
  • Extra Coconut Cream Drizzle: Offer extra coconut cream topping on the side for those who like an extra creamy touch.
• With Accompaniments: While delicious on their own, you can serve them with complementary accompaniments.
  • Coconut Ice Cream: A scoop of coconut ice cream on the side elevates the coconut flavor profile and adds a delightful coolness.
  • Passion Fruit Coulis: A tangy passion fruit coulis can provide a bright and acidic counterpoint to the sweetness of the mango and sticky rice.
  • Thai Iced Tea: Pair them with a glass of chilled Thai iced tea for an authentic Thai dessert experience.
• Buffet Style: For larger gatherings, arrange the Mango Sticky Rice Cups on a platter or dessert buffet. They are easy to grab and serve, making them a crowd-pleasing option.
• Seasonal Variations: While mango is classic, consider seasonal fruit variations. In place of mango, you could try:
  • Ripe Papaya: Offers a similar tropical sweetness and texture.
  • Jackfruit: Provides a unique, slightly chewy texture and sweet flavor.
  • Berries (Strawberries, Blueberries): For a non-traditional but refreshing and colorful twist.
• Elegant Plating: For a more elegant presentation, consider unmolding the sticky rice cups onto a plate. To unmold, gently loosen the edges with a knife and invert the cup onto a plate. Then, arrange the mangoes and drizzle the coconut cream artistically around the rice mound.

By considering these serving suggestions, you can tailor the presentation and accompaniments to suit the occasion and your personal preferences, making your Mango Sticky Rice Cups even more enjoyable.

Additional Tips for Perfect Mango Sticky Rice Cups

To ensure your Mango Sticky Rice Cups turn out perfectly delicious every time, consider these helpful tips:

1. Use the Right Rice: Glutinous rice, also known as sweet rice or sticky rice, is crucial for this recipe. Do not substitute with regular long-grain rice, as it will not achieve the desired sticky texture. Look for “glutinous rice” or “sweet rice” at Asian grocery stores or online.
2. Soak the Rice Adequately: Soaking the glutinous rice is a vital step. It softens the grains, allows for even cooking, and results in a more tender and sticky texture. Overnight soaking in cold water is ideal, but if you’re short on time, a hot water soak for at least an hour can suffice. Properly soaked rice cooks more evenly and absorbs the coconut milk better.
3. Use Good Quality Coconut Milk: Opt for full-fat coconut milk for the richest flavor and creamiest texture. The quality of coconut milk significantly impacts the overall taste of the dessert. Avoid using “lite” coconut milk, as it lacks the richness needed for this recipe.
4. Don’t Overcook the Rice: Monitor the rice while it’s cooking. Once it’s tender and has absorbed most of the coconut milk, remove it from the heat. Overcooking can make the rice mushy. The rice should be sticky but still have individual grains that are tender, not overly soft.
5. Taste and Adjust Sweetness: Adjust the amount of sugar to your preference. Some mangoes are sweeter than others, so taste your mangoes before adding sugar and adjust accordingly. You can also reduce the sugar slightly if you prefer a less sweet dessert.
6. Use Ripe but Firm Mangoes: Choose ripe mangoes that are sweet and fragrant but still slightly firm. Overripe mangoes can be too soft and mushy when diced. Ataulfo or Honey mangoes are excellent choices due to their sweetness and smooth texture. Ensure the mangoes are ripe for the best flavor, but not so ripe that they become too soft when diced.
7. Don’t Skip the Salt: Salt is essential in both the sticky rice and the coconut cream topping. It balances the sweetness and enhances the flavors of the coconut and mango. A pinch of salt prevents the dessert from being cloyingly sweet and brings out the other flavors.
8. Make Ahead and Store Properly: Mango Sticky Rice Cups can be prepared in advance. The sticky rice can be made a day ahead and stored in the refrigerator. Reheat it gently before assembling the cups. However, it’s best to dice the mangoes and make the coconut cream topping fresh on the day of serving for optimal freshness and texture. Store leftover assembled cups in the refrigerator for up to 2 days. The rice may become slightly firmer when chilled, but it will still be delicious.

By keeping these tips in mind, you’ll be well-equipped to create consistently delicious and impressive Mango Sticky Rice Cups that will be a hit with everyone who tries them.

FAQ Section: Mango Sticky Rice Cups

Q1: Can I use regular rice instead of glutinous rice?
A: No, regular long-grain rice will not work for Mango Sticky Rice Cups. Glutinous rice, also known as sweet rice or sticky rice, is essential for achieving the signature sticky and chewy texture of this dessert. Regular rice will not become sticky enough and will result in a completely different texture and flavor profile.

Q2: Can I make Mango Sticky Rice Cups ahead of time?
A: Yes, you can prepare components ahead of time. The sticky rice can be cooked a day in advance and stored in the refrigerator. Reheat it gently before assembling. However, it is best to dice the mangoes and make the coconut cream topping fresh on the day of serving for the best quality and flavor. Assembled cups can be stored in the refrigerator for up to 2 days, but the texture is best when freshly made.

Q3: Can I use canned mango instead of fresh mango?
A: While fresh mango is highly recommended for the best flavor and texture, you can use canned mango in a pinch. Choose canned mango in syrup or juice, not heavy syrup, and drain it well. However, the taste and texture of fresh, ripe mango are far superior and contribute significantly to the overall enjoyment of the dessert.

Q4: Is there a vegan option for Mango Sticky Rice Cups?
A: Yes, Mango Sticky Rice Cups are naturally vegan if you ensure you are using plant-based sugar. Coconut milk is plant-based, and all other ingredients are vegan-friendly. This dessert is a naturally delicious vegan treat.

Q5: How do I prevent the sticky rice from becoming too mushy?
A: To prevent mushy rice, rinse the glutinous rice thoroughly before cooking to remove excess starch. Also, monitor the cooking time closely and avoid overcooking. Once the rice is tender and has absorbed most of the coconut milk, remove it from heat. Letting it rest, covered, after cooking also helps to achieve the perfect texture without becoming mushy.

Q6: Can I add other flavors to the sticky rice?
A: Yes, you can customize the flavor of the sticky rice. Vanilla extract, almond extract, or even a hint of cardamom can be added to the coconut milk mixture for a subtle flavor variation. Pandan leaves, as mentioned in the recipe, are a traditional addition for a unique aroma. Experiment with small amounts of flavorings to find your preferred taste.

Q7: What if I don’t have pandan leaves? Can I still make the recipe?
A: Yes, you can definitely make Mango Sticky Rice Cups without pandan leaves. Pandan leaves add a distinct aroma and flavor, but they are optional. The recipe will still be delicious without them. If you want to mimic the aroma slightly, you could consider adding a tiny drop of pandan extract, but it’s not essential.

Q8: Can I freeze Mango Sticky Rice Cups?
A: Freezing Mango Sticky Rice Cups is not recommended. The texture of cooked glutinous rice can change upon freezing and thawing, becoming less desirable. Mangoes can also become mushy after freezing. For the best quality, it is best to enjoy Mango Sticky Rice Cups fresh or store them in the refrigerator for a short period and consume within a couple of days.

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