Thai Mango Sticky Rice Recipe

Thai mango sticky rice, but with rainbow sticky rice using natural dyes!
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00:00 Introduction
00:48 4 Components of Mango sticky rice
01:27 The sticky rice
04:26 Choose the right rice
06:10 Steaming the sticky rice
06:56 Making the coconut syrup
08:18 Important tips for success
10:39 Making Salted Coconut Sauce
11:15 Making Crispy Mung Beans
12:29 Tips for Choosing Good Mangoes
14:02 Assembly
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com

[@ToyotaKudoFan]

You really are one of the best cooking channels out there! No clickbait titles or thumbnails, detailed but easy to understand recipes and straight to the point. So glad I discovered you!

[@taarfirion]

Best and classic Pailin moment: "Don't dig it out with a spoon like a savage ok, we don't do that."

[@salayna]

I loved that phrasing😂

[@marcosfeng]

The best is her tone of voice when saying it lol

[@annie808286]

I chuckled at that comment! I love her sense of humor! 😅

[@inezharis]

that’s so Asian! My mom said that… hahaha! Pailin is the best… 🎉

[@tsuribachi]

about Beet The compound that give the red color, betanin, can degrade through hydrolysis (breakdown in the presence of water, which is prevalent in food) due to heat. one of the possible product, betalamic acid, is yellow. The mixture of betanin (red) and betalamic acid (yellow) would be orange. as for Butterfly Pea since the color of anthocyanin depends on pH and pH depends on concentration of acid/base, steaming would dilute the acidity and cause pH to increase, turning the color to less purple and more blue. Heat can also cause degradation of color compounds like in the case of beet.

[@PailinsKitchen]

Thank you! As a follow up: do you know why borscht does not turn orange when cooked?

[@tsuribachi]

@@PailinsKitchen from what I have read of the recipes and on betanin, 1. Color still in beet's tissue is more protected than the extracted color so, cooking beet can leach more intact betanin into the soup. Extracted color on the rice grain, meanwhile, is not protected and getting exposed to hot steam make it easier to hydrolyze. 2. the stability of betanin depends also on pH. Betanin is more stable in acidic condition which borscht can provide.

[@maureenhewett333]

​@@PailinsKitchen I'm no scientist but I am Ukrainian. Borsch keeps its color because of the vinegar added to give the soup the sweet and sour flavor that makes Borsch, Borsch. 😊 Also, the beets are one of the last ingredients added to the soup to make sure they retain their color. Smachnoho!

[@bllawlk]

One time in Chiang Mai, i bought mango sticky rice from a night market. The seller covered the hot sticky rice with jasmine flowers. And the sticky did smell like the flower and i liked it

[@briand2614]

Interesting take. My Thai girlfriend finally embraced using our 10 year old Zojirushi rice cooker instead of here old school steamer basket. It only took me a year to persuade her after watching your video. 🙄Albeit after she figured out that raising the amount of water from 2/3 to 3/4 was more to her liking. She is now ecstatic that she can cook decent sticky in the rice cooker. Thank you.

[@PailinsKitchen]

it is life changing!

[@bluedrummajor2876]

One of my favorite desserts is tapioca pudding on sticky rice. Another is black/purple sticky rice pudding.

[@dgmojojojo]

All that, or, book a plane ticket to Thailand! Haha. Sawasdee from ur neighbor, Indonesia. Mango sticky rice never a wrong choice.

[@IcedLatteAize]

Another options, Roselle for red and Safflower for yellow

[@rosmariegoe6454]

Pai, you are always the best. Thank you for showing all those colours with natural ingredients ❤

[@Jeffffrey0902]

I've made this recipe more than ten times and every time everyone loves it. I happened to want to make it yesterday, so I had a revision on the website and stumbled on this new video before it released here. A few tips: 1. Here in Hong Kong few restaurants garnish this dessert with crunchy mung beans, which add tons of texture and flavour, so to me they're a must. Don't use any less water than instructed when you cook them or they'll be hard rather than crunchy (but you don't need more if you're doubling the recipe). Some restaurants use toasted coconut flakes instead, which are quite good, too. 2. The sugar amount is pretty much to taste. I use 60% (half sugar and half erythritol) or 55% (only sugar) of what the recipe calls for, and also cut the salt (in both the syrup and the sauce) by half. 3. For the syrup I use "natural" coconut milk (the thinner type that doesn't contain additives), and for the sauce I use the "processed" type because it's thicker so I only need to add salt. But if you want the sauce to taste better, I still recommend the "natural" type. 4. In a pinch, you can reduce the soaking time to two hours. 5. I usually only make this in May and, maybe, early June because it's the season of the Thai Mahachanok mangoes. They taste sweet, aren't too fibrous, have small seeds, and are inexpensive (no more than HK$10 each in my neighbourhood while the Nam Dok Mai cultivar can cost about HK$30 each). But it seems to me they aren't having a big season this year, so yesterday I went for the Philippine Carabao mangoes, which worked just as well.

[@PailinsKitchen]

Thanks so much for the detailed tips!

[@Jeffffrey0902]

@@PailinsKitchen No, thank YOU for this beautiful recipe. It's not only delicious but cost-effective🤣

[@Red-balloon7]

Looks difficult ❤just watch more enough for me .😂🎉

[@artigotale]

Please allow me to say, this Chanel is simply one of the best on Thai cooking, I wish you every success!! Cheers!!

[@bontaksyd]

Thank you for dropping all the little tricks that makes the difference. Your great effort is appreciated. Definitely will try but not all colors at the same time.

[@craigblum5385]

A work of art, and what I will make Memorial Day with my friend. Thank you for this video!

[@chauswriting]

Literally the most detailed instruction I've watched! Thank you so much!

[@CurliQueCowGrrrl]

This dessert is so delicious! It’s one of my all-time favorites for years and years and years, since I first discover Thai food, and how to make it😋💗🥹

[@a-will]

This is so informative, easy to follow, and you just have a fun personality! You make me confident that even I could make this

[@karencabaci7589]

Love your natural coloring idea! I’m your new subscriber.

[@damienzack8180]

I'll serve this for my pride party!

[@PailinsKitchen]

It'll be perfect!

[@jimmygoins7590]

Absolutely delicious! Could eat it every day.

[@lexilexis6963]

Just what i was craving for

[@bkm2797]

Wow, that was a lot of work, but I was impressed that the majority of colors were from natural ingredients. Personally white rice is just fine, it's the taste I'm going for. Thank you Pailin, I haven't had this dish in decades and look forward to giving it a try.❤️👍

[@kleancut2100]

Perfect timing. I just bought a case of mangos 🥭 😁. ❤ your explanations. Great presentation as always!

[@birgitk8065]

You really made me a huge craving to thai mango. I‘m drooling now 😂

[@vonng7284]

Just made it!!! Thank you so much! The family is going to LOVE it! Btw it’s soooooooo DELICIOUS 🫶🏻🫶🏻🫶🏻

[@ceciliatran-cr9jn]

Wow colorful and all natural colors right healthy and yummy 😋 I will try to cook it thanks

[@ahhhlindsanityyy]

Beautiful! 👏

[@lenapawlek7295]

I love mango sticky rice! I cant wait to try this

[@kweenah.dknight]

"But hey, I'm not a restaurant" - I swear, you crack me up so much, Pailin

[@TerrySmith1953]

This looks like fun! I always buy Aroy-D coconut milk based on your previous advice. However, I usually buy it in cans. I had no idea that there was much of a difference. Thanks.

[@ryuichiro.sakuraba]

So lovely~ Something that is worth the try if I have the time on weekends. Seems easy to do at home. Also, we do the highball tumbler trick for peeling mango cheeks. Cut the cheek from the seed with the skin on, then use the highball tumbler or a tall glass to snag the narrow end of the mango and separate the skin from the flesh, then gently run the mango cheek down the glass, with the whole cheek flesh plopping into the glass while the peel is left behind at the outside wall of the glass. This only works for ripe mango that are not fibrous though (think Ataulfo and carabao mangoes), fibrous ones or very dense and firm mangoes may break when peeled this way. Have been doing this for mango float or anything that requires mango cheeks as garnish.

[@ardemisaguirre8088]

This recipe make me happy 🥰🌹

[@lilyhoang3348]

Thank you for all you do! I love you a lot. ❤❤❤ 😊

[@JennySimon206]

Omg I just made this but I love to use black rice which I steam in a cake pan on a trivet in my instant pot. So fast & perfect

[@-RONNIE]

Thanks for the nice video

[@janeloh2952]

So yummy

[@keyeshayes7857]

The beet turned orange after it get cooked and soaked in water reminds me of a seaweed paper soaked in water and breaks down, turned to green. I like your presentation and your channel, wishing you all the best. สวัสดี🙏

[@zippity888]

That’s a nice !! Thank you .. I’m on it 🫡

[@AshleyOliviaDaCosta]

I’ve seen the purple and green in the US! The purple is so beautiful with the color of the mango!

[@memyselfandi593]

Yummy!!!!

[@natashafrance717]

This is lovely, thank you Pailin…. Do you think you’ll do another live show? The last one feels like so long ago 😞❤️

[@kunkelyeet1738]

Thank you for the tip/fact about the mango being sweeter on the stem side! I have officially claimed that side of the mango for reasons my family doesn’t know 😂

[@phasue2981]

I love sticky rice mangoes 👍👍👍

[@DiegoSanstwen]

This is so beautiful but also insanely laborious, lmao. I've made your original mango sticky rice recipe and it was an absolute hit. Maybe I'll do this for pride XD

[@tazzyhyena6369]

A sticky rice pudding with mango could be good. Also the rich, deep colour of the black sticky rice just really appeals to my inner goth

[@lindas.8036]

Thank you for the video! YUM1

[@dalem6597]

Hi Palin, could you do a video on testing the best jasmine rice brands please ❤

[@bennychen977]

It's a bit of an online controversy in Thailand whether to pour the coconut sauce on the sticky rice or directly on the mango. Thanks for shedding light on this lol

[@justapasserby]

My favorite dessert of all time, hands down. And now I see the flaws of every recipe I’ve previously tried! ❤

[@sabbyn.1815]

I did not know the muang beans are cooked. Used to pick them off as I wondered by raw beans are added😂 Kudos for your effort 👍🏼

[@ghislainecolleau5624]

I'm amazed by the amount of work that went into that dish! Waouh! Congratulations! You did a Fab job as always although I'm unlikely to reproduce the recipe!!! I was wondering if this is something you would serve as a snack or as a dessert? Thanks a lot for your tips on buying Mangoes. Your videos are always a delight to watch & your clear explanations together with your beautiful smiling face is a joy to watch at the end of a busy day.....😊

[@PailinsKitchen]

This can be a sweet snack or dessert :) Thank you!

[@Red-balloon7]

Look Beautiful ❤❤❤❤

[@chrisd5964]

Thai sweets are a bit of an acquired taste, I remember a lot of very sweet jelly concoctions. One thing I did love were those little balls made of tapioca (tapioca flour I guess), my Thai friends practically did an emergency stop in the car when they saw a guy grilling them at a cart by the roadside. Any idea what they were Pailin?

[@figmo397]

I'm wondering if the water from red/purple cabbage would give you the red you seek. As for the recipe, thank you for covering all the little details! So many recipes don't mention the yummy crispy mung beans or how to make them!

[@kochichris]

😊i like stickyrice(ketan) flavour like pandan, coconut rasp, or coconut milk, pineapple juice, lychee juice, cacao flavour, or cinnamon powder.

[@KenS1267]

There are other options for coloring rice that would flavor the rice. Gardenia fruits are used for yellow food dye and supposedly have a flavor but I've found it too subtle to notice, it is used in Korean mung bean jelly. Saffron would also dye rice yellow and definitely has a flavor but that flavor might not work for a dessert (also expensive). I have not tried this with rice but red berries will dye pastry and cake (the flavor might survive steaming not sure). Pomegranate and cranberry juice both stain anything, cranberry juice at least maintains its flavor when heated. I think the question is how far afield from Thai flavors you'd want to go and how many batches of glutinous rice you'd want to make experimenting with coloring rice to find good colors and palatable flavors.

[@PailinsKitchen]

Thanks! I should note turmeric has a flavour if you use enough of it, but not one I actually want to be noticeable in this so I use just enough to stain.

[@KenS1267]

@@PailinsKitchen I assumed that was the case. You have to use an awful lot of turmeric for it to taste like anything.

[@L1M3Midori]

Thanks for the recipe.. when making the green sticky rice, I did the same as you blending the pandan leaves… but it would leave the bitter taste to the sticky rice. Wondering if you have encounter the same issue as well.

[@colinmills3175]

Thanks Pai But very difficult though!! Colin UK ❤

[@FL-GOP]

In Chiang Rai Blue Temple shops they where selling blue coconut ice cream with blue sticky sweet rice. It was awesome. Is coconut milk extracted at home kitchen good? Also Beetroot contains betalains, a group of pigments that can turn yellow when heated.

[@AllysonLane-do2fe]

yes

[@adamsin9798]

Kent mangos are perfect for these too…they’re larger mangoes but they also aren’t fibrous

[@tavitlertritsumpun7160]

Hi Pai and Adam, This is very yummy dessert. Unless compared to sticky rice with durian....... Which colour is your favourite, Adam? You didn't give her standing ovation? Pai had to do it herself! ;)

[@95_Nepentheses]

For pink, what about red yeast rice? I use that as a natural red food coloring sometimes, and it's used as a food coloring in some chinese dishes.

[@PailinsKitchen]

It'll prob work if you can get a hold of it!

[@poojadevdhar]

You had nodding in agreement vigorously at your mango tips!!

[@michaellee2731]

I was wondering if you can make layered cake video I really wanna know how to make layered cake

[@GenericMcName]

I wish I could get those yellow Thai mangoes where I live. The only ones I can reliably get in Denmark are the Kent variety, and they just don't cut it.

[@tangt4860]

You must only get Thai Honey Mangoes - tried other varieties like Rainbow and types from Malaysia and Indonesia - the taste does not work. Trust me - just made this dish this morning from the first crop this year to arrive in Singapore.

[@chrisd5964]

Yes they are always Kent which I find are nowhere near ripe enough and a bit disappointing. Maybe try a Chinese supermarket?

[@GenericMcName]

@@chrisd5964Have tried several, none carry fresh fruit here. It's all herbs, bok choi and maybe lotus root if we're fancy, and that's including the big ones in Copehnagen.

[@chrisd5964]

@@GenericMcName Odd that they don’t. I’m UK based and London online Thai supermarkets have them but at eye watering costs - 20 euros a kilo, which equates to 10 euros per golden mango. Maybe they are made with real gold!

[@GenericMcName]

@@chrisd5964London is a completely different beast to Denmark. Remember that the population of London + close suburbs is by itself twice that of my entire country. I think that it's just too expensive for the shops to import a very fragile, perishable fruit through the channels that they have. There are probably too few buyers willing to pay the cost, and that's why they don't import them.

[@lilyhoang3348]

In my opinion and from my experience. After you boiled the beets, it"ll be orange, but if you leave it overnight. It'll be red. Love you, beautiful (inside and out)! ❤❤❤

[@mindyourownbusinessplease1120]

Yummy and so pretty

[@cancanops]

I actually kind of like the Mango to be a little bit sour, and very cold, and the rice to be piping hot. The contrast in temperatures, textures and flavours is just happiness in my mouth.

[@janie7242]

Yes, the rainbow rice became popular. Give it a try! The Mango Sticky Rice is always pleasant to eat. 🤭

[@tcbillyleung]

If you wait for a few more weeks this could be a Hot Thai Kitchen Pride edition. #PalinPride 🏳️‍🌈

[@jamilapenny305]

hi Pailin😊

[@gihankanishka]

Aroy-D in the carton is the best!

[@xnonsuchx]

A Lao burger place near my apt puts puffed black rice on top of their mango sticky rice, making it look like there are bugs on it. ;-) Tasty, though!

[@olivier2553]

It reminds me I have mangoes in the fridge.

[@giuliamor1]

Can we substitute pandan leaves with some greens that are easily available in Europe?😊

[@ZeroFox0909]

Pandan is our version of vanilla.

[@shinjuya]

You can just use food coloring in case you need the color, but if you need the scent, you can use vanilla .

[@PailinsKitchen]

If you don't need the aroma you can even use spinach, though not sure how good the colour transfer will be.

[@Alexlalpaca]

Bit fruity Jokes aside, it would make a good Pride Day recipe lol

[@honeysuckle7958]

❤❤

[@lexilexis6963]

Could you pls advice, i bought some extremely hard black glutinuos rice which wouldn't cook at all and stays hard despite soaking it overnight. I'm unsure how to proceed with it and it has been sitting in the larder like forever. Thanks

[@omgwth7567]

We soak it overnight then steam it. If your rice is too old try pressurized steam. 😉

[@kingnirv]

Cook it with white sticky rice ratio of 1:2. Soaked over night would be fine. The black sticky rice alone can be cooked but really hard to eat

[@dmx1444]

Black glutinous is better if cooked or boiled for 15 min or so then mixed 2:1 uncooked white glutinous rice to the black ones you just boiled and soak then steamed together later

[@lexilexis6963]

@@omgwth7567 So steam it in a pressure cooker with water just like how we boil regular rice?

[@lexilexis6963]

@@kingnirv Meaning the consistency is meant to be hard but to be eaten together with regular sticky rice?

[@maddyb4208]

I missed the video but saw the short, please put a picture of you in the thumbnail so we don't skip it ❤

[@BW-kv3fm]

Where did you buy champagne mango?

[@PailinsKitchen]

Any Asian stores have them in season.

[@salayna]

I was surprised that there wasn't any sugar used in the coconut sauce. All of the recipes I have used call for it in the sauce. Very interesting.

[@omgwth7567]

You might miss the ton of sugar in this recipe. 😉😁🤭

[@francescrum7121]

Hate to ask but can you freeze the cooked sticky rice?

[@yecly]

Yes, you can and you can re-steamed it. I've done it before with other PLAIN glutinous rice recipe. However, for the after syruped sticky rice. That one, I'm not sure, could be too mushy. Best to freeze them BEFORE mix them with the syrup sauce. You can mix with syrup AFTER re-steamed it.

[@boobee7907]

It’s fine for 1-2 days for me But it can become hard and dry so you have to steam it again but I prefer putting it in a bowl with a dish filled with water underneath the cover with a lid and heat it up in microwave oven for 3 minutes since it’s much quicker.

[@francescrum7121]

@@yecly thank you

[@PailinsKitchen]

Yes you can, more info in the blog post :)

[@MagnitudePerson]

Just in time for pride month

[@porgiamor]

It's become mainstream & ubiquitous in the West but 🤷 not really necessary to culturally appropriate it to your needs & remind us. Not everyone who looks at this beautiful Thai dish is going to associate this with your agenda/interpretation. I'd rather we stick to the topic at hand which is Thai cuisine and not misinterpret it to something which it was not really intended thank you very much. Truth is it looks nothing like Pride and in fact stands alone on its own. [And this is coming from a gay man]. If I was serving this dish then I would call it Thai mango sticky rice & not associate with something else. I know I'm not the only one who thinks your shallow comment tarnished this splendid instructional video. But hey, you do you... whatever you need to do to get noticed & get likes & misdirect the audience. Btw how ironic that someone who posts about Pride month cannot muster enough honesty & integrity to show us your face but in fact hide behind an alphabet letter... M.

[@91mrmister]

🏳️‍🌈

[@porgiamor]

Nope it doesn't resemble pride at all. Your shallow superficial comment is misleading. I know I'm not the only one who disagrees. Stop it with your woke agenda.

[@Becausing]

@@porgiamor lol TrIGgEReD!!! So embarrassing - take your self-hatred elsewhere. Preferably a therapist because this is not healthy.

[@PaigeDWinter]

​@@porgiamorit must be exhausting to be that bitter 😂

[@neme7725]

Did the channel name change?

[@JBSouls]

I'm dying a little inside every time you mention that just about *everyone loves mango* and sticky rice, haha... because I despise anything with mango in it or mango flavour. That being said, I love your channel so much and always watch your videos even if I wouldn't want to eat or make a dish myself! Though, I could totally see this dish working with other kinds of fruit so maybe this knowledge will still come in handy at some point. :)

[@FrostedCreations]

Same, I absolutely hate mango 😝Almost all tropical fruits have a flavour to them I just don't like

[@lovebunny5644]

any fruit work i recomend jack fruit and straw berry

[@PailinsKitchen]

Well this is news to me, lol!

[@rafa6222]

Add ginger in the coconut syrup, remove the crunchy mung beas, and put some hot chocolate, and the recipe is nearly identical to the Visayan puto maya and mango with chocolate

[@donnguyen2517]

If the mangos are bad just replace it with durian 😆

[@PailinsKitchen]

True that.

[@TheIronTank]

wheres the best thai in vancouver?

[@astery2kb]

❤❤❤Beauuuuuuutiful, Awesome, Lovely, Take Care and Keep Safe Always, iloveyou lol mwuuuuuuaaaaah ❤❤❤

[@sharmishthabanerjee6852]

Awesome recipe mam, please show Thai BBQ HOT POT recipe please please 🥺

[@megantingen5997]

Is there a substitute for the sugar?

[@ZeroFox0909]

I don’t recommend any sugar substitute. The sweet rice has a sweet note already; combined with ripe mango is enough. I make it without any additional sugar because I have diabetics in my circle of friends and family. Hope this helps.

[@Jeffffrey0902]

I sometimes use half sugar and half erythritol (the total amount is 60% of what the recipe calls for, and I cut the salt by half, too). It's sweet enough for me and I can't taste the erythritol. If you don't mind its flavour, try all erythritol. You can also try allulose, which I heard tastes just the same as sugar but is a bit more expensive than erythritol.

[@megantingen5997]

@@ZeroFox0909 Thank you.

[@megantingen5997]

@@Jeffffrey0902 Thank you. 😊

[@MrTraveller.]

Kao-nio ma-mung Aroy

[@bllawlk]

Ma-muang

[@MrTraveller.]

@@bllawlk 🙏🏾

[@ZOOTSUITBEATNICK1]

🤓

[@Peechiness]

I like thai sticky rice with coconut icecream instead of mango bwahaha

[@giuliamor1]

In my place we can find only Aroy-D canned coconut milk……

[@CertifiedCruella]

Ahhh a lot of work....i just wanna eat lol

[@buddyholly4672]

I've never seen the coconut milk in a carton, only can 😢

[@joeyq9953]

🏳️‍🌈

[@yamsbeauregard2040]

i heard that aroy-D uses forced monkey labour to harvest their coconuts :( wondering if anyone else has heard of this?

[@bend.6091]

Seach for "How is Coconut Milk Made? - From Farm to Cans! Mini Documentary" from Pailin. You can also search more eg. "[Full] 극한직업 - 태국,코코넛 수확과 가공" Just copy and search. It has Eng sub. Now, do you know how long it take to train a monkey to do that? You have to train them not to just pick a coconut but also train them to judge which of the coconut is mature enough to use. Tell you, months or year. Now compare to the tools those farmers in the vid above used. Think for yourself how long it take to make them. Hours. Suppose you are an enterprenuer which method would you think more appropriate in term of business for the industry?? Which one is cheaper in term of cost -- money, time, etc? Which one earn more product in, says, a day? Actually at the time years ago when there was news even Pai herself sent her video to the organization who accused TH of using monkey to pick up the coconut. There are lots more people/organizations explain it's not true, yet many still does not believe whatever they say. Here's my question: why don't you believe them and instead trust those who accuse? Because they are from the West? They are white people? They are rich? Figure it out for yourself. What ever it is it reflects who you are and how your mindset which shape the way you view the world, not others.

[@wiwingmargahayu6831]

red and purple rice no need food coloring like purple corn or cabbage