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Thai Mango Sticky Rice Shake

We inspired this Thai Mango Sticky Rice Shake from the traditional Thai Mango Sticky Rice Dessert. A sweet snack that combines the richness of sticky rice, the sweetness of ripe mangoes and the creaminess of coconut milk. However, rather than eating them, we will be enjoying them as a drink. Turning the sweet dessert into a refreshing drink for the summer. It consists of mango white tea, topped with coconut cream, sticky rice ball, vanilla ice cream and mango.

Sticky Rice

Sticky rice is also known as glutinous rice because the rice is sticky and gluey in texture. It’s widely cultivated in Southeast Asia and one of the mainstays of Thai cuisine. Sticky rice is commonly served with a sweet or savoury topping of lentils or beans. However, the best sticky rice recipe comes with ripe and juicy fresh mangoes.

How to make Sticky Rice Ball?

  • Prepare a steamer for steaming. Drain the glutinous rice and spread it out inside the steamer.
  • Steam the glutinous rice for 20-25 minutes or until translucent.
  • Add coconut milk to the cooked glutinous rice until it becomes a thick and sticky consistency.
  • Shape it into a ball. Leave aside for serving.

Mango White Tea

Rather than the usual mango bland shake, we decided to incorporate our favourite tea into the shake for a refreshing taste. You can use any tea that you prefer, however, for us we choose the White Tea by TWG. White tea is known to be one of the most delicate tea varieties because it is so minimally processed.

Why we choose White Tea?
White tea is harvested before the tea plant’s leaves open fully when the young buds are still covered by fine white hairs, hence the name “white” tea. The white tea has an overall flavour profile include floral, grassy, honey, fruity, melon, peach, apricot, vanilla, chocolate, citrus, herby, mild, subtle, delicate and sweet. Which is a good combination with the mango.

How do we make the Mango Tea Shake?
Start with brewing your tea ahead; to brew your white tea correctly, steep your tea using 85C water, strain and let it cool to room temperature. Meantime when cooling the tea, cut your mango flesh out into a cube. In your blender, blend the tea and the mango together well.

Assembling it!

Start with adding ice to your cup, then the mango white tea shake, followed by adding in your sticky rice ball, coconut cream, topping it with ice-cream ball and mango cube. Making this a good summer drink, you might wonder that this is weird, however, we make sure that it is delicious for the hot summer!

xoxo, Joe

Thai Mango Sticky Rice Shake

Ingredients

  • 1 mango

  • 3 tbsp of White Tea

  • 1 cup glutinous rice

  • 3 tbsp of coconut cream

  • 1 scoop of vanilla/ coconut ice cream

Method

  • Prepare a steamer for steaming. Drain the glutinous rice and spread it out inside the steamer. Steam the glutinous rice for 20-25 minutes or until translucent. Add 1 tbsp of coconut cream to the cooked glutinous rice until it becomes a thick and sticky consistency. Shape into a ball.
  • Steep your tea using 85C water, strain and let it cool to room temperature. Meantime when cooling the tea, cut your mango flesh out into a cube. In your blender, blend the tea and the mango together well.
  • Start with adding ice to your cup, then the mango white tea shake, followed by adding in your sticky rice ball, coconut cream, topping it with ice-cream ball and mango cube.

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