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Mango sticky rice is one of my favorite desserts, so revisiting a recipe I’d already made for Cooknvibe felt like the natural thing to do.
This time I wanted to bring in a new dimension while keeping every original element in place, so the dish stays true to itself.
Texture-wise, it sits firmly in soft and tender territory. I wanted something with crunch, and that’s where my salted butter caramel puffed rice comes in.
That base gives the whole dessert structure, with nutty notes that pair beautifully with everything else. It’s still glutinous rice, just in another form.
You can also use this recipe to make caramel puffed rice bars but be warned, they’re highly addictive.
I wanted to nod to the dessert’s origins too, by working in lemongrass, an ingredient used widely across Southeast Asia. Infused into the coconut milk, it adds an extra fragrant, refreshing note.
AuthorFatouCategoryDéjeuner/Brunch, Desserts, VegetarianDifficultyIntermediate
In a bowl, cover 350 g of rice with water and leave to soak for 8 hours or overnight.
Drain the rice and steam for 15–20 minutes. Set aside 150 g for the puffed rice.
Meanwhile, crush the lemongrass stalks with a rolling pin to release their aroma, then cut into pieces.
Bring the coconut milk to a boil and pour it over the lemongrass. Leave to infuse for 20 minutes, then strain.
Pour 250 ml of the infused milk over the 200 g of rice and stir.
Reserve the rest for the sauce.
Leave to absorb for 20 minutes.
Meanwhile, whisk the cornstarch and a pinch of salt into the remaining coconut milk.
Heat until the mixture thickens.
Preheat the oven to 95 °C / 200 °F.
Spread the 150 g of rice on a baking tray in a single layer, separating the grains as much as possible.
Bake for 2 hours 30 minutes to dry the grains out.
In a saucepan, heat the oil to 190 °C / 375 °F. To test the temperature, drop in 2–3 grains: they should rise to the surface and puff instantly. Puff the dried rice, then drain on paper towel.
Have pastry rings or cookie cutters ready to shape the layers of the dessert.
In a heavy-bottomed saucepan, add the sugar and cook over medium heat.
Stir occasionally with a spatula or wooden spoon to help it dissolve evenly and keep the caramel from burning.
Take it off the heat as soon as it turns amber, then immediately add the cold, diced butter and whisk it in. Add the puffed rice and toss to coat in the caramel. Turn out onto baking paper or silicone mat and quickly press a layer into each ring with a spoon, before the mixture sets.
If it hardens before you finish assembling, warm it in the oven at 150 °C / 300 °F for 3–4 minutes.
Once the puffed rice layer has set, fill with the sticky rice, level with the top of the ring.
Using a mandoline or a knife, slice the mango thinly and arrange the slices, overlapping slightly.
Si nécessaire coupez les excédents qui dépassent du moule pour une forme nette.
Trim any overhang for a clean edge.
Unmould, then torch the edges of the mango slices. Serve with the coconut milk sauce.
Ingredients
Directions
In a bowl, cover 350 g of rice with water and leave to soak for 8 hours or overnight.
Drain the rice and steam for 15–20 minutes. Set aside 150 g for the puffed rice.
Meanwhile, crush the lemongrass stalks with a rolling pin to release their aroma, then cut into pieces.
Bring the coconut milk to a boil and pour it over the lemongrass. Leave to infuse for 20 minutes, then strain.
Pour 250 ml of the infused milk over the 200 g of rice and stir.
Reserve the rest for the sauce.
Leave to absorb for 20 minutes.
Meanwhile, whisk the cornstarch and a pinch of salt into the remaining coconut milk.
Heat until the mixture thickens.
Preheat the oven to 95 °C / 200 °F.
Spread the 150 g of rice on a baking tray in a single layer, separating the grains as much as possible.
Bake for 2 hours 30 minutes to dry the grains out.
In a saucepan, heat the oil to 190 °C / 375 °F. To test the temperature, drop in 2–3 grains: they should rise to the surface and puff instantly. Puff the dried rice, then drain on paper towel.
Have pastry rings or cookie cutters ready to shape the layers of the dessert.
In a heavy-bottomed saucepan, add the sugar and cook over medium heat.
Stir occasionally with a spatula or wooden spoon to help it dissolve evenly and keep the caramel from burning.
Take it off the heat as soon as it turns amber, then immediately add the cold, diced butter and whisk it in. Add the puffed rice and toss to coat in the caramel. Turn out onto baking paper or silicone mat and quickly press a layer into each ring with a spoon, before the mixture sets.
If it hardens before you finish assembling, warm it in the oven at 150 °C / 300 °F for 3–4 minutes.
Once the puffed rice layer has set, fill with the sticky rice, level with the top of the ring.
Using a mandoline or a knife, slice the mango thinly and arrange the slices, overlapping slightly.
Si nécessaire coupez les excédents qui dépassent du moule pour une forme nette.
Trim any overhang for a clean edge.
Unmould, then torch the edges of the mango slices. Serve with the coconut milk sauce.