Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). The classic Thai dessert known as khao niaow ma muang (mango sticky rice) is heavenly and scrumptious. Famously served as street food in Thailand and at Thai restaurants throughout the world, the taste of this tropical rice pudding is irresistible—and it's easy to make at home. 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.
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)
- It’s of Cooking the sticky rice:.
- It’s 4 cups of water (may need to add more or less to steam the sticky rice).
- You need 1/2 cup of glutinous rice (sticky rice, add more or less depending on preference).
- Prepare of Sweet coconut milk sauce:.
- It’s 1 cup of coconut milk (of 400ml can).
- You need 1-2 tablespoons of sugar (palm or caster sugar. Add more or less).
- It’s of Salty sweet coconut milk sauce topping:.
- Prepare 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).
- Prepare 1/8 teaspoon of salt (add more or less depending on preference).
- You need of Serving:.
- Prepare 1-2 of ripe mangoes (alphonso is best), sliced.
- You need of Salty sweet coconut milk sauce (topping).
- Prepare 1-2 teaspoons of sesame seeds, for garnish (optional).
I don't own a bamboo steamer - but I do have a kick ass rice cooker. 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.
Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) instructions
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..
If I eat the mango alone the mango is sweet like fruit. Last year while scouting for mango recipes I had come across several recipes for 'Thai Mango Sticky Rice Pudding', and I knew I would make it someday. The flavours are very Indian and yet different from anything I had tasted before. 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.
