Perfect Mango Sticky Rice At Home — Transcript

Full transcript

1. 0:00This is a dessert that somehow I feel
2. 0:01like many people see as exotic or hard
3. 0:03to obtain. I think you can do it. Matter
4. 0:05of fact, I think anyone can do it.
5. 0:11[music]
6. 0:16This is mango sticky rice. I love this
7. 0:20dessert. Anyone [music] who's had it
8. 0:22knows the tales, knows the legends of
9. 0:24its greatness. And anyone who hasn't had
10. 0:26it, [music] this is your time to shine.
11. 0:28You need so few ingredients to make it
12. 0:30and it's not super super super [music]
13. 0:32expensive, but it is unbelievably
14. 0:34rewarding. If you like rice pudding, if
15. 0:36you like mangoes, but also if you just
16. 0:37like having a great dessert that blows
17. 0:39your mind, blows your body away because
18. 0:42when you eat this, [music] you will want
19. 0:43to probably go to sleep. This is the
20. 0:44dessert for you. So, with that being
21. 0:46said, let's make this, shall we? First,
22. 0:48we're going to make our incredible
23. 0:49sticky rice. Then, we'll make two
24. 0:51coconut sauces, an aromatic soaking
25. 0:53liquid, and a thick one for drizzling.
26. 0:54Slice up our ripe mango. Plate and
27. 0:56enjoy. sticky rice. So, it starts with 1
28. 0:59and 1/2 cups of gluttonous rice. They're
29. 1:02going to be really small grain. You have
30. 1:04to use this rice. You can't subjasine
31. 1:06rice. Don't throw in some random short
32. 1:08grain sushi rice. Gluttonous rice. Very
33. 1:10important. Sweet gluttonous rice. That's
34. 1:12going to go into a bowl. You're going to
35. 1:13cover that with filtered water. And
36. 1:15you're going to let this sit covered
37. 1:16overnight in the refrigerator. [music]
38. 1:18You can do plastic wrap. You do a lid. I
39. 1:19really don't care. But the point is it
40. 1:21must rest to absorb some of this liquid.
41. 1:23But don't worry, it doesn't necessarily
42. 1:25have to be overnight. It's ideal if it's
43. 1:27overnight, but you could go as little as
44. 1:284 hours, maybe 2 to 3 hours, but at
45. 1:31least soak [music] your rice. It's
46. 1:33crucial to the texture. The longer you
47. 1:35soak it, the better it gets. I'd say 3
48. 1:36to 4 hours minimum, cuz in general, it's
49. 1:38going to get you that nice sticky
50. 1:39[music] quality. Okay, so next day, your
51. 1:42water's a little cloudier. The rice is a
52. 1:44little bit more plump and sort of like
53. 1:46less matte and kind of forming a little
54. 1:48bit of translucency. They're also
55. 1:50[music] tender. This is important for
56. 1:51the steaming process. So now we're going
57. 1:53to take that rice, drain the water out.
58. 1:54We're now going to steam our rice. So,
59. 1:56cheesecloth with just a bit of overhang.
60. 1:58We got a steamer basket set over a
61. 2:00shallow pot of simmering water. Going to
62. 2:02lay in your cheesecloth, pour in your
63. 2:03rice, and then evenly distribute that
64. 2:05throughout the steamer basket. Oh, but
65. 2:07why can't I boil it or just do it
66. 2:08traditionally and then drink? Look,
67. 2:09listen. You want to introduce as little
68. 2:12water as humanly possible. We want to
69. 2:14maintain as much sticky, chewy,
70. 2:16beautiful rice quality as we possibly
71. 2:17can in this glutenous rice. Also,
72. 2:19generally speaking, gluttonous rice does
73. 2:20a lot better just [music] steamed like
74. 2:22this. Bet you didn't know you could
75. 2:23steam rice. You can. Once it's in there,
76. 2:25lid goes on. You're going to let this
77. 2:27steam for about 20 to 30 minutes or just
78. 2:29until the rice is cooked and I don't
79. 2:31want to say tender, but chewy. It should
80. 2:33have no hard dry rice in the center of
81. 2:35it. Taste it after 20. See how it looks.
82. 2:37It's important that you monitor the
83. 2:39water in the pot. If this runs out of
84. 2:41water through evaporation in the middle
85. 2:42of your cooking process, you got a
86. 2:44problem because the rice is going to
87. 2:45stop steaming and also you'll burn
88. 2:46things [music] and blah blah blah blah.
89. 2:48So, just make sure you have enough water
90. 2:49in here so that it's not touching the
91. 2:50steamer basket, but it is steaming the
92. 2:53rice. [music] If you run out, add a
93. 2:54little more water in the bottom of the
94. 2:56pot. Okay. So, while that's going, we're
95. 2:57going to make our sauce. But listen, a
96. 2:59lot of mango sticky rice recipes for
97. 3:01some reason use like 5/8 of [music] a
98. 3:03can or like 3 fifths of a can of coconut
99. 3:05milk. This recipe uses one whole can.
100. 3:07[music] So, when you follow this, you'll
101. 3:09use the whole can. You're not going to
102. 3:10have a/4 cup of coconut milk just
103. 3:12sitting in your fridge not knowing what
104. 3:13to do with. That said, this is half of
105. 3:16our can of full fat coconut milk. This
106. 3:18has such minimal ingredients that if you
107. 3:20try to change any of these out like, oh,
108. 3:21maybe I'll get low fat coconut milk.
109. 3:22Just expect this to go completely wrong.
110. 3:24We got 1/4 cup of white sugar, half
111. 3:26teaspoon of kosher salt, and although
112. 3:29this is not traditional, you don't have
113. 3:30to do this. I like to do it. Just a
114. 3:32slight little flavor is three cracked
115. 3:34cardamom pods that have been lightly
116. 3:35toasted. Just a little bit of fragrance
117. 3:37to that. Not traditional, okay? Omit it
118. 3:39if you don't want it. So, I'm going to
119. 3:40stir that. Heat that up over medium heat
120. 3:42and just stir and let that heat just
121. 3:44until the sugar's dissolved and it's
122. 3:45steamy and hot. Then you're going to let
123. 3:47it steep for about 3 minutes. Once
124. 3:48that's done, take it off the heat. Set
125. 3:49it to the side. And now we wait for our
126. 3:51rice to finish. Now the other coconut
127. 3:52portion is the coconut sauce. Very
128. 3:54important. [music] So the other half of
129. 3:56our coconut milk is going to go into a
130. 3:58small pan or saucepan rather. And then
131. 3:59another 1/4 cup of sugar in that. So
132. 4:01we're going to heat this until dissolved
133. 4:03and steamy [music] hot. Oh my god,
134. 4:04magic. It's already steamy hot. What? We
135. 4:07cut out the part where I was waiting for
136. 4:09it. Now the sauce is nice as it is. It's
137. 4:11going to taste good. It has the flavor
138. 4:12we want, but we want more viscosity. So,
139. 4:14to make it thicker, small bowl, we're
140. 4:15going to add a half teaspoon of
141. 4:17cornstarch to that bowl. You could
142. 4:19literally [music] just pour a couple
143. 4:20tablespoons in there of your coconut
144. 4:22sugar mixture. Whisk that together. And
145. 4:24you make a little slurry with your
146. 4:26cornstarch. Make sure you whisk all the
147. 4:28little dry bits out of there. No clumps.
148. 4:30And then you just stir that back in. And
149. 4:32then you're just going to keep heating
150. 4:33that and stirring that just until it's
151. 4:35thickened. You'll notice it pretty
152. 4:37quickly. You don't want to over thicken
153. 4:38this. If for some reason you're like,
154. 4:39"Oh my god, it's so thick. It's not
155. 4:41pourable." Add just a tiny little splash
156. 4:42of water. Like like a half teaspoon of
157. 4:44[music] water at a time until it's the
158. 4:46consistency you desire. I'm thinking
159. 4:48like honey, maple syrup viscosity
160. 4:51texture. Is that making sense? Is it
161. 4:52making sense to you? Also, be mindful
162. 4:54that when this cools, it's going to
163. 4:55thicken even more. So, don't go buck
164. 4:57wild here. Now, this is not necessary,
165. 4:59but if you want, you can put it in a
166. 5:00little serving container. I got a little
167. 5:03You can also just put it in a cup and
168. 5:05cover it. But the point is, put it
169. 5:07somewhere and set it to the side. Let's
170. 5:09finish that sticky rass. Okay, it's been
171. 5:1020 minutes, so I'm going to check it
172. 5:12first. Ow. You're going to take the lid
173. 5:13off.
174. 5:15It looks done, but is it? You're going
175. 5:17to take a couple grains off the top and
176. 5:18just try them. Yeah. Yeah, it's done.
177. 5:21You can tell it's done specifically by
178. 5:22the texture. It should be chewy, almost
179. 5:24like mochi like, and there should be no
180. 5:26dry crunchy bits in the center of that
181. 5:27rice. If there is any crunchy bits, let
182. 5:29it keep cooking till it's nice and
183. 5:30tender. So, heat off. And we're going to
184. 5:32transition over here. Also, lid off.
185. 5:34This is the beauty of using cheesecloth
186. 5:36is you can easily [music]
187. 5:37kind of pull your rice out, pop it into
188. 5:40a large bowl. Bada bing, bada boom. We
189. 5:42have not our thickened coconut syrup,
190. 5:44but instead [music] our steeped one with
191. 5:45the cardamom pods. And at this point,
192. 5:47you're going to take the cardamom pods
193. 5:48out. They've steeped and delivered all
194. 5:50their flavor. You can kind of squeeze
195. 5:51them out a little so they get that
196. 5:52extra. And the cool thing is you'll
197. 5:54actually notice that this mixture smells
198. 5:56fragrant of cardamom, but it's not going
199. 5:58to be overwhelming. It's just a light
200. 5:59little vibe in there. I'm going to
201. 6:01lightly break this rice up just a little
202. 6:02bit. And then you're going to pour all
203. 6:05that cardamom, coconut milk over your
204. 6:07rice. You know, you don't want them
205. 6:08wasting. You might want to get in there
206. 6:10and get it out of there. And then you're
207. 6:11just going to lightly mix and fold that
208. 6:13together. Upon first glance, you might
209. 6:15be looking at this going, "Oh my god, I
210. 6:18just ruined my sticky rice. Now it's
211. 6:20risoto. It's loose and terrible." Well,
212. 6:23you'd be wrong because this is the stage
213. 6:25we're going to cover this and let this
214. 6:27sit for about 30 minutes up to 3 hours
215. 6:29if you don't have time, right? If this
216. 6:31is going to be like a dinner time thing
217. 6:32and you started this early enough, you
218. 6:33could always wrap this, set it up,
219. 6:34finish making dinner, and then boom,
220. 6:36ready to go. But it's important you do
221. 6:37this cuz [music] it must soak up and
222. 6:39absorb all that flavor. We're at the
223. 6:41final countdown. Mango. This is an
224. 6:43important component. We want to make
225. 6:44this look beautiful. So, I'm going to
226. 6:45coach you through this. We have a
227. 6:47beautiful ripe mango right here. Make
228. 6:48sure your mango is ripe. You don't want
229. 6:49it too soft. You don't want it too firm,
230. 6:50but you want to make sure it's just ripe
231. 6:51enough so it's not uh stringing or
232. 6:53crunchy or not sweet. [music] We want it
233. 6:56sweet, fragrant, beautiful, delicious.
234. 6:57You can slice the cheeks off and then
235. 6:59scoop out the flesh. I'm actually going
236. 7:00to peel it and then slice it just so I
237. 7:02get nicer looking mango. So, take a nice
238. 7:04sharp peeler, run it along your whole
239. 7:06mango. You don't want any skin
240. 7:08whatsoever. You really want to be
241. 7:10careful when you're peeling this because
242. 7:12[music] you can see that it creates a
243. 7:14bit of a riged pattern. If you don't
244. 7:15peel it evenly, you'll end up with a
245. 7:17really ugly mango. Mangoes often times
246. 7:19are not quite a perfectly round sphere.
247. 7:21They're sort of is What shape is this?
248. 7:24Football ellip elliptical ellipses. This
249. 7:27is shaped this way. Got it. That mean
250. 7:30theing seed is flat and going this
251. 7:33direction. So we want to cut along that
252. 7:34seed. We're essentially going to take a
253. 7:36cheek off this. So you want to cut as
254. 7:37close to the seed as possible. So if
255. 7:39your knife stops here, that means you're
256. 7:41[music] essentially in the seat. So
257. 7:42we're going to move over just a hair.
258. 7:44Going to cut along that seed. Boom.
259. 7:47Cheek comes right [music] off. You can
260. 7:48see the seed right there. That's
261. 7:50perfect. Going to do the same on the
262. 7:52other side. Gently and carefully. Two
263. 7:54cheeks. [music] Two mangoes will get you
264. 7:56four cheeks. That should be enough for
265. 7:57your recipe. Uh for the remainder of
266. 8:00this, you could just nibble and chew on
267. 8:02this.
268. 8:05Now that we have our cheeks, simply just
269. 8:06slice them. You can slice it as thick or
270. 8:08as thin as you want. Some people like to
271. 8:09make a little pattern. I like to slice
272. 8:11them real thin so I can fan them out.
273. 8:13And just like magic. Look at that rice.
274. 8:15It's not soupy anymore. It's soaked up
275. 8:17all that beautiful coconut sugar
276. 8:19cardamom mixture. Now, you can serve
277. 8:21this however you want, but I like to
278. 8:22pack my rice into a small bowl. Invert
279. 8:24that onto my plate. Might take a couple
280. 8:25taps to get that to come out. Take your
281. 8:26thinly [music] sliced mango and fan it
282. 8:28out beautifully alongside your rice.
283. 8:29Then drizzle your thickened coconut milk
284. 8:31over the rice. As much or as little as
285. 8:33you like. You can always add more later,
286. 8:34so maybe go light first. [music] Top
287. 8:35with toasted sesame seeds on the rice.
288. 8:37Serve and enjoy. It is that simple. We
289. 8:40finally get to taste.
290. 8:42This is one of those things where the
291. 8:44second you experience it, you realize,
292. 8:46why haven't we been doing this more
293. 8:48everyday all the time? This is a perfect
294. 8:51food. It's creamy. [music] It's rich.
295. 8:53There's chewiness. There's that fresh
296. 8:55sort of fragrant fruity mango flavor
297. 8:57that cuts through [music] it. And
298. 8:58somehow all these flavors of the
299. 9:00fragrance of the rice, the coconut, the
300. 9:02mango, they come together as one flavor
301. 9:05that just is like a godle flavor. You
302. 9:08don't necessarily taste the coconut by
303. 9:10itself [music] or the mango by itself.
304. 9:12It's all one harmonious symphony in the
305. 9:15form of [music] a dessert. And you know
306. 9:16what? Despite the fact that it's
307. 9:17extremely high carbohydrate, it's
308. 9:19actually pretty good for you from a
309. 9:20nutrient standpoint, I feel like. Right.
310. 9:22Maybe it's a dessert. Who cares?
311. 9:24Subscribe. Bye. Love you. Links in the
312. 9:25description for the recipe, by the way.