Description
Mango Sticky Rice (Khao Niew Mamuang) is a beloved Thai dessert combining the creamy richness of coconut-infused sticky rice with the tropical sweetness of ripe mangoes. Perfect for summer gatherings or as a delightful ending to a Thai-inspired meal, this easy-to-follow recipe brings the vibrant taste of Thailand right to your home kitchen. Discover the magic of this traditional dessert and learn how to perfect it with our detailed guide.
Ingredients
Scale
For the Sticky Rice
- 1 cup glutinous rice (sticky rice)
- 1 1/4 cup water (for soaking)
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1/4 cup toasted sesame seeds or fried mung beans (optional, for garnish)
Coconut Cream Sauce (Optional)
- 1/2 cup coconut milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch (mixed with 1 tablespoon water to create a slurry)
Instructions
Step 1: Prepare the Sticky Rice
- Soak the Rice: Rinse the glutinous rice under cold water until the water runs clear. Then soak it in 1 1/4 cup of water for at least 4 hours or preferably overnight.
- Steam the Rice: Drain the soaked rice and transfer it to a cheesecloth-lined steamer basket. Steam the rice for 25-30 minutes, or until tender and sticky.
Step 2: Prepare the Coconut Sauce
- Heat the Coconut Milk: In a small saucepan, heat 1 1/2 cups of coconut milk over medium heat.
- Add Sugar and Salt: Stir in 1/2 cup of sugar and 1/4 teaspoon of salt. Mix until the sugar completely dissolves. Do not let it come to a boil.
- Combine with Cooked Rice: Once the rice is cooked, transfer it to a mixing bowl. Gradually pour the warm coconut milk mixture over the hot sticky rice, stirring to combine. Cover the bowl and let it rest for 20-30 minutes to allow the rice to absorb the coconut milk.
Step 3: Prepare the Coconut Cream Sauce (Optional)
- Make the Sauce: In a small saucepan, combine 1/2 cup of coconut milk, 1 tablespoon of sugar, and 1/4 teaspoon of salt over medium heat.
- Thicken with Cornstarch Slurry: Once the mixture starts to warm, add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon of water). Stir continuously until the sauce thickens slightly.
Step 4: Prepare the Mangoes
- Slice the Mangoes: While the rice is resting, peel and slice the mangoes. Cut into neat slices or cubes for an attractive presentation.
Step 5: Assemble the Dish
- Serve: Place a portion of sticky rice on each serving plate and arrange the mango slices beside it.
- Drizzle with Coconut Cream: Drizzle the optional coconut cream sauce over the sticky rice.
- Garnish: Sprinkle with toasted sesame seeds or fried mung beans for added texture.
Notes
- Choosing Mangoes: It’s important to choose ripe, fragrant mangoes. Varieties like Nam Dok Mai or Ataulfo are ideal due to their sweetness and lack of fibrous texture.
- Soaking the Rice: Soaking the glutinous rice is crucial to achieve the desired sticky texture. It also ensures the rice cooks evenly.
- Sweet-Savory Balance: A pinch of salt is added to the coconut milk to balance the sweetness, which is an essential part of the authentic flavor profile.
- Storing and Reheating: You can store the sticky rice and mango separately for up to 24 hours. Reheat the sticky rice by gently steaming it before serving.
- Prep Time: 4 hours (includes soaking time for the sticky rice)
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Thai
Nutrition
- Calories: 410 kcal
- Sugar: 23g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 14g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg