Steam Oven Recipe: Steamed Mango and Chilli Sticky Rice


 Steamed Mango and Chilli Sticky Rice

This recipe takes the beloved Southeast Asian dessert, Mango Sticky Rice, and elevates it with a surprising, yet perfectly balanced kick of heat, all achieved through the precise, gentle cooking of a steam oven. The steam is essential here, transforming the glutinous rice into a transcendentally soft and sticky base, far moister than traditional pot methods. The magic happens when the rich coconut milk, subtly infused with the warmth of fresh red chilli, is folded into the freshly steamed rice.

The result is a dessert that is a delightful study in contrasts: the rice is sweet, fragrant with coconut, and perfectly tender; the ripe, buttery mango provides a burst of tropical freshness; and the lingering heat from the chilli cleanses the palate and keeps you coming back for another bite. It’s a modern, dynamic twist that will surprise and impress anyone seeking an exotic flavour adventure.

Ingredients

For the Sticky Rice:

  • 1 cup glutinous sticky rice (sweet rice), rinsed and soaked for 4 hours
  • ¾ cup coconut milk (full fat)
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 small red chilli (like a small bird's eye or mild jalapeño), seeded and finely minced (adjust to heat preference)

For Serving:

  • 1 large, ripe mango, sliced
  • ¼ cup extra coconut milk (full fat)
  • 1 tablespoon granulated sugar
  • A pinch of salt

Method

  1. Prepare the Rice: Drain the soaked rice and place it in a heatproof dish suitable for steaming. Spread it out evenly.
  2. Steam the Rice: Place the dish inside your steam oven. Set the oven to the Steam setting at 212°F (100°C) and steam for 20-25 minutes, or until the rice is tender and translucent.
  3. Infuse the Coconut Milk: While the rice is steaming, whisk together the ¾ cup coconut milk, ¼ cup sugar, ½ teaspoon salt, and the minced chilli in a small saucepan over low heat until the sugar and salt dissolve. Do not boil. Remove from heat and let the chilli steep for 5 minutes.
  4. Combine: When the rice is cooked, transfer it to a large bowl. Pour the warm, chilli-infused coconut milk mixture over the rice, stirring gently to combine. Cover the bowl with a lid or plastic wrap and let the rice absorb the liquid for 15-20 minutes until the rice is perfectly sticky and glossy.
  5. Prepare the Sauce: In a separate small saucepan, whisk together the remaining ¼ cup coconut milk, 1 tablespoon sugar, and a pinch of salt. Heat gently until the sugar dissolves.
  6. Serve: Spoon the sticky rice onto a plate, top with slices of fresh mango, and drizzle generously with the warm, plain coconut sauce. Serve immediately.

Tips

  • Soaking is Key: Do not skip the soaking step for the sticky rice; it drastically reduces the cooking time and ensures an even, tender texture in the steam oven.
  • Chilli Control: For a milder flavour, simply slice the chilli in half (don't mince it) and remove it from the coconut milk after steeping; for more heat, use a slightly larger chilli or leave the minced chilli in the rice mixture.
  • Alternative Steaming: If you don't have a steam oven, you can use a regular steamer basket over a pot of boiling water, but cooking time may vary.
  • Storage: Sticky rice is best served fresh, but leftovers can be covered and stored at room temperature for a few hours, or in the refrigerator for up to a day. Reheat gently in the microwave or steam oven to restore softness.

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