Mango Sweet Sticky Rice and Thai Iced Tea
Sunday, May 8th
4:30 PM - 6:00 PM Pacific Time
Join Srisuda from Bangkok this Mother’s Day and make a typical sweet Thai favorite: sweet sticky rice with fresh mango chunks. Enjoy this with a refreshing Thai iced tea while listening to some of Srisuda’s favorite stories and immerse yourself in Thai culture for the evening!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Learn more about Srisuda’s background, Thai cooking classes, or how to book a team building cooking class for you and your team with her.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Rinse the rice 2-3 times and then cover the rice with water by several inches. Soak overnight or at least 5 hours before class.
Sweet Sticky Rice and Mango (Khao niew ma muang)
Serves 4
Sweet Sticky Rice with Mango
2 sweet, ripe mangoes (will peel and cut in class)
1 cup Thai sticky rice, also called glutinous rice
2/3 cup coconut milk
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
Topping Sauce
1/2 cup coconut milk
1/4 teaspoon salt
1/2 teaspoon sugar
1 teaspoon rice flour, or corn starch, or all-purpose flour for thickening
Optional: 1 tablespoon toasted sesame seeds
Thai Iced Tea (Cha yen)
Serves 2
4 tablespoons Thai tea mix (Number One Tea Mix is a famous brand used in Thailand)
2 cups water
4 teaspoons sugar
Optional: 4 teaspoon condensed milk
4 tablespoons evaporated milk or half and half
Ice
Equipment
A steamer (4 options):
Thai sticky rice steamer (Note: Do not use with an induction stove as the aluminum pot is not compatible)
A Chinese bamboo steamer (Note: You will also need a deep pot or a wok with lid, cheesecloth, and a metal rack. The pot must big enough to fit a metal rack and bamboo steamer)
A small or medium pot, an aluminum mesh strainer (which sits over the top of the pot without falling in), and a lid.
Or an oven with a steaming function.
1-2 small pots for making sweet sticky rice sauce, topping sauce, and Thai iced tea
1 mixing bowl and lid (use a lid from a pot that is big enough to cover the bowl)
1 mixing glass for Thai iced tea
1 reusable Thai tea cloth filter bag (optional), or a fine mesh strainer or a paper filter
1 rubber spatula
1 ladle
1 cutting board and knife
Measuring cups and spoons
Serveware:
4 desserts plates
4 dessert forks
2 tall glasses
General Steps
Cook the sticky rice.
While the rice is cooking, make the sweet sauce for the sticky rice.
Mix the sauce into the rice and set aside.
Prepare the topping sauce and cut the mangoes.
Plate the sweet sticky rice and mangoes.
Brew the Thai tea and prepare the drink.
Check out more classes with Srisuda from Bangkok!
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