Stardew Valley: Mango Sticky Rice

Stardew Valley is a comfort game that I always find myself coming back to. Jeff has recently been poking at me to start up a new farm and it is only a matter of time before I cave in. We both love just starting a new game and seeing how quickly we can make our farm the best farm in all the land. One area we didn’t spend too much time in is Ginger Island. The last time we played, we unlocked the area and started working on everything over there. I think if we decided to start a new game we would probably focus primarily on all the content that was added there. Writing this post may have convinced me to start playing again, oh no!

Mangos were not an item you were able to farm in the Stardew Valley until the 1.5 update when Ginger Island was added. I was really excited to have a new fruit in the game and was doubly excited when I saw they added a mango sticky rice recipe. I adore mango sticky rice! Growing up, I was pretty meh about mango. But as I aged, I learned to appreciate this fruit and the many uses it has in desserts.

Mango sticky rice is a dessert that uses sweeter rice and a sweetened coconut sauce to bring everything together. This is a wonderful vegan dessert that will complement any meal nicely. I decided with this recipe to really push the coconut flavors  with the use of coconut sugar. The coconut sugar is what gives this recipe the nice brown coloring on the rice. This recipe takes a bit of set up but I promise you it is so worth it.

2 cups Thai sweet rice
15 oz can of coconut milk
1 vanilla bean, split in half
1 cinnamon stick
2 tsp salt, divided
⅔ cup coconut sugar
1 tsp cornstarch
1 tbsp water
2 mangoes, peeled and sliced
white sesame seeds

Place the sweet rice in a bowl and cover with water. Rub the rice between your hands. The water will become quite cloudy. Drain and repeat 3 more times. Fill the bowl again with water and let soak overnight at room temperature.

The next day, drain the rice and wrap in a cheesecloth. Place water in a pot with a steamer basket and bring to a boil. Place the steamer basket on top and place the cheesecloth on one side, leaving space for steam to rise up.  Cover the pot and steam for 25 to 30 minutes.

While the rice is steaming, combine coconut milk, vanilla bean, cinnamon stick, one teaspoon salt, and coconut sugar. Heat until sugar has dissolved. Keep warm.

Once the rice is done steaming, transfer to a bowl. Remove the cinnamon stick from the coconut milk mixture. Remove the vanilla bean pod and scrape the seeds out from the pod. Return the seeds to the coconut mixture and discard the pod. Mix together until the seeds have mixed well. Pour half of the coconut milk mixture into the rice. Mix together, cover, and let sit for 25 minutes.

Combine the cornstarch and water in a small bowl. Reheat the sweet coconut milk and whisk in the cornstarch slurry until it thickens. Add the remaining salt and whisk in well. Before serving, mix the rice again and take a portion. Top with coconut syrup, sesame seeds, and mango slices.

Print Recipe

Mango Sticky Rice

Ingredients

• 2 cups thai sweet rice
• 15 oz can of coconut milk
• 1 vanilla bean split in half
• 1 cinnamon stick
• 2 tsp salt divided
• ⅔ cup coconut sugar
• 1 tsp cornstarch
• 1 tbsp water
• 2 mangos peeled and sliced
• white sesame seeds

Instructions

• Place the sweet rice in a bowl and cover with water. Rub the rice between your hands. The water will become quite cloudy. Drain and repeat 3 more times. Fill the bowl again with water and let soak overnight at room temperature.
• The next day, drain the rice and wrap in a cheesecloth. Place water in a pot with a steamer basket and bring to a boil. Place the steamer basket on top and place the cheesecloth on one side, leaving space for steam to rise up. Cover the pot and steam for 25 to 30 minutes.
• While the rice is steaming, combine coconut milk, vanilla bean, cinnamon stick, one teaspoon salt, and coconut sugar. Heat until sugar has dissolved. Keep warm.
• Once the rice is done steaming, transfer to a bowl. Remove the cinnamon stick from the coconut milk mixture. Remove the vanilla bean pod and scrape the seeds out from the pod. Return the seeds to the coconut mixture and discard the pod. Mix together until the seeds have mixed well. Pour half of the coconut milk mixture into the rice. Mix together, cover, and let sit for 25 minutes.
• Combine the cornstarch and water in a small bowl. Reheat the sweet coconut milk and whisk in the cornstarch slurry until it thickens. Add the remaining salt and whisk in well. Before serving, mix the rice again and take a portion. Top with coconut syrup, sesame seeds, and mango slices.