Mango sticky rice. Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ]; Malay: pulut mangga) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Put the fresh sticky rice into a mixing bowl, and start adding in, slowly by slowly, the coconut cream. The last part of making Thai mango sticky rice is to assemble everything together.
You can cook Mango sticky rice using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mango sticky rice
- It’s 1 of Mango.
- You need 500 kg of Sticky Rice.
- You need 65 ml of coconut milk.
- Prepare 1/2 teaspoon of salt.
- You need 1 spoon of cornstarch.
- Prepare 2 spoon of sugar.
- Prepare 100 ml of water.
Mango Sticky Rice is sweetened sticky rice with fresh mangoes. This dessert is very popular in Thailand and Southeast Asia. It's so easy to make at home! Mango sticky rice is called 'khao nieow mamuang' in Thai and is a delicious dessert dish much beloved in Thailand and rightly so.
Mango sticky rice instructions
Boiled sticky rice and add salt, wait until half cooked.
Then steamed sticky rice was about 10 minutes.
Then add coconut milk and cook again until cooked, about 15 minutes.
Boiled coconut milk, sugar, water, cornmeal into one until boiling.
Cut into small mangoes, size according to taste.
Last serve sticky rice, mango and pour coconut milk on it.
Mamuang is the word for mango and you do need nice sweet ripe. The main reason I order Thai food is for the mango sticky rice. Traditionally, mango sticky rice is topped with toasted or fried yellow mung beans (dry-toast them in a skillet for a few minutes until golden brown and crispy), but you can substitute toasted sesame seeds. Creamy coconut infused sticky rice with ripe slices of juicy mango. FE sweet rice is the star of the show here and the main note of the recipe.
