Who doesn’t love mango coconut sticky rice you get at Thai restaurants? Show me one person. This bundt is a take on that. I’m not going to lie, it’s a pain in the butt to make (you’ll say Phuket at least twice), and it takes two different sized bundt pans (unless you’re creative), but you have to trust this stranger when I tell you it’s worth it. Because it’s worth it.
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Ingredients
For Coconut Sticky Rice
- 4 cups uncooked Thai Sticky rice (I got mine at an Asian grocery store)
- 3 cans full fat coconut milk, stirred well to incorporate.
- 1 cup sugar
- Kosher salt, a good pinch
For Mango Jelly
- 4 ripe mangoes or I used two cans of 15oz Del Monte Diced Mangos
- ½ cup of sugar
- 1.5 tablespoons of unflavored gelatin
- 1 cup of water
- 1 tablespoon of lemon juice
For Serving Sauce
- 1 can of full fat coconut milk
- 4 teaspoons of cornstarch
- 1 tablespoon of sugar
Coconut Sticky Rice Instructions
Step 1
In a large bowl, pour enough water over the rice to cover it by a few inches. Let it sit at room temperature by at least an hour, but ideally overnight.
Step 2
Drain the rice. Assemble a steamer and cover it with cheesecloth or a light (and clean!) tea towel. Add rice to the steamer in an even layer. Set over high heat. Cook until rice is tender 20-25 minutes.
Step 3
Meanwhile, in a small saucepan, combine 3 cups of coconut milk to a simmer over medium heat, stirring frequently. Whisk in the cup of sugar and a large pin of salt. Stir until dissolved. The coconut milk should be salty-sweet.
Step 4
Transfer the cooked rice to a large heat-proof bowl. Pour your warm coconut mixture over the rice and stir to combine. It may look like too much liquid, but it’s not. Let it sit until it absorbs the liquid (up to 45 minutes).
Mango Jelly Instructions
Step 1
If you are using fresh mangos, feel them and dice them and put them in a blender. If you’re using canned mango, drain them and reserve the liquid.
Step 2
Put the gelatin in a small saucepan and cover with a ¼ cup of warm water. Let the gelatin soak for ten minutes. Heat on low until it has fully dissolved. You need to now add 1 cup of liquid. If you used canned mango and reserved the syrup, add enough water to total 1 cup. Or you can just add 1 cup of water. Add a cup of sugar and heat until the sugar is dissolved. Add the pureed mango, and lemon juice mix and heat until warm.
Step 3
Generously spray your 3 cup bundt pan with nonstick spray. Pour your mixture into the prepped bundt pan and let it set in the fridge for 3-5 hours or
overnight.
Serving Sauce Instructions
Step 1
Clean the saucepan and add the last can of coconut milk. Bring it to a simmer over medium heat, stirring frequently. In a small bowl combine cornstarch with a couple of tablespoons of hot coconut milk. Stir to create a slurry. Slowly add the slurry into the saucepan. Whisk in sugar and
add more if you like it sweeter.
Assembly Instructions
Step 1
Cover the inside of the 12-cup bundt pan with cling wrap, including the funnel. Press the rice in an even layer around the inside of the bundt pan so that its completely covered in rice. Reserve a couple of cups of the rice so that your bundt will have a rice bottom.
Step 2
Submerge your 3-cup bundt pan with the mango jelly in an inch of warm water to loosen. Let it sit in the warm water for about ten seconds. Invert the the jelly on to a plate and invert it once again into the 12-cup bundt pan with the rice. I do this the complicate way so that the top of the
mango jelly is aligned with the top of the rice bundt. If your jelly breaks when inverting it, it’s not problem. Just scop the jelly into the bundt pan and it shuldn’t be noticeable.
Step 3
Cover with the remaining rice so that the mango jelly is completely covered by mango sticky rice.
Step 4
Cover the bottom of the bundt with cling wrap and set in fridge to chill until the rice isn’t warm anymore.
Step 5
Invert on to serving plate. Serve with coconut serving sauce and top with sesame seeds.
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