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 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Mango Sticky Rice
- You need 250 g of short-grain rice.
- It’s 350 of + 50ml canned light coconut milk.
- It’s 100 g of erythritol.
- It’s 1/4 tsp of salt.
- Prepare 1 tsp of cardamom.
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
Rinse and soak rice for 30min.
Drain rice, steam for 30min or until soft.
Separately combine 350ml coconut milk, erythritol, salt & cardamom. Bring to almost a boil.
Combine rice and sauce, let sit 20-30min.
Refrigerate.
Add extra 50ml coconut milk (and water) if too dry.
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.
