Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). The most famous Thai dessert, and for good reason! Sweet sticky rice pairs so well with sweet-juicy-tart mango. The classic Thai dessert known as khao niaow ma muang (mango sticky rice) is heavenly and scrumptious.
In this Thai mango sticky rice recipe I'm going to share, you're learn how to make an authentic and beloved Thai street food style coconut sticky rice with mango.
Mango sticky rice or khao niew mamuang as it's known in Thailand is without a doubt the number one Thai dessert of all time so what better recipe to post Sticky rice soaked in sweetened coconut milk with a salted coconut sauce and a perfectly ripe mango…What's not to love?
This is a bit longer than.
You can have Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) using 14 ingredients and 10 steps. Here is how you cook it.
Ingredients of Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง)
- Prepare of Cooking the sticky rice:.
- Prepare 4 cups of water (may need to add more or less to steam the sticky rice).
- It's 1/2 cup of glutinous rice (sticky rice, add more or less depending on preference).
- It's of Sweet coconut milk sauce:.
- It's 1 cup of coconut milk (of 400ml can).
- Prepare 1-2 tablespoons of sugar (palm or caster sugar. Add more or less).
- It's of Salty sweet coconut milk sauce topping:.
- You need of remaining coconut milk (of 400ml can).
- It's 5-6 teaspoons of sugar (palm or caster sugar, add more or less depending on preference).
- You need 1/8 teaspoon of salt (add more or less depending on preference).
- It's of Serving:.
- You need 1-2 of ripe mangoes (alphonso is best), sliced.
- You need of Salty sweet coconut milk sauce (topping).
- It's 1-2 teaspoons of sesame seeds, for garnish (optional).
And I love the sweet, sticky rice, called "Khao Niaow Moon" or "Khao Niao Mun" in Thai. But putting them together isn't the way to eat them for me. I feel that the sweet, sticky rice makes the mango tangy for no good reason if I eat them together. If I eat the mango alone the mango is sweet like fruit.
Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) step by step
- Add glutinous rice into a sieve, wash rice several times in cold water until water is clear. Tip: use a whisk to clean the rice, rather than fingers. Makes it easier..
- Transfer cleaned sticky rice to a bowl. Add cold water enough to submerge rice, and cover with a lid or cling film. Soak for 3-4 hours or overnight..
- Once rice has soaked long enough, in a medium size rice cooker (that comes with a steamer basket), add water to the rice pot. Place steamer basket on top. Or use a wok, add enough water and place bamboo steamer on top. Then drain water from the sticky rice using a sieve to catch all of the rice grains..
- Transfer sticky rice into a muslin cloth and place rice in steamer basket and tie up. Tip: Water should not touch the rice steamer. Steam the rice for 30 to 40 minutes, or until rice is tender and translucent. Stir the rice occasionally to ensure all the grains cook evenly, and check water level (add more if required)..
- In the meantime, to make the sweet coconut milk sauce, in a medium size saucepan add 1 cup coconut milk. On medium heat, bring to gentle simmer. Add sugar, stirring frequently until all of the sugar has dissolved and taste, it should sweet taste (adjust taste, add more sugar depending on preference). Ensure you do not boil the mixture. Once coconut milk is hot remove pot from heat and cover with a lid to keep mixture warm..
- Once the rice is cooked, remove from the steamer basket and transfer rice from muslin into a large bowl. Then add the warm sweet coconut milk mixture, mix and stir coating every grain of rice. Set aside the rice, cover with cling film to let the coconut milk mixture get fully absorbed (between 35 to 40 minutes)..
- Peel the mango(es) and slice each piece into thin lengthways slices. Then set aside..
- Now to make the salty sweet sauce topping add the remaining coconut milk into a small saucepan. On low heat bring to gentle simmer. Add sugar and salt and keep stirring occasionally, until all of the sugar and salt has dissolved. Taste and adjust if needed (add more sugar or salt depending on preference). It should have a salty sweet taste. Cook for about a minute or until warm. Then transfer the sweet and salty coconut milk topping sauce into a serving bowl. Let it cool to thicken slightly..
- To serve, use a small rice bowl add sticky rice and mould (this forms a round shape). Tip: place cling film in bowl prior to adding rice, this helps to prevent rice sticking to the bowl. Or make any shaped rice..
- Place the moulded or shaped rice onto a serving plate. Along with a few or many slices of mango. Spoon over as little or as much of the thickened sweet and salty coconut milk over the sticky rice. Sprinkle with sesame (if using). Serve and eat immediately while fresh and the sweet and salt coconut milk sauce topping is warm..
I use coconut milk twice in my Thai mango and sticky rice. A sweet snack that combines the richness of sticky rice, the sweetness of ripe mangoes and the creaminess of coconut milk. Rumble / Delicious Recipes — Watch as Rose prepares and cooks the classic dessert Thai Mango Sticky Rice (Khao Niaow Ma Muang). Traditional Thai style sticky rice with coconut milk, Khao Niaow Moon, with mangoes. My grandmother who's used to own a dessert catering business in Songkhla, Thailand, who never own a set of measuring spoons or cups taught me how to.
