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. This mango sticky rice recipe requires just a few ingredients. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" options), and Thai sweet rice.
You can have Mango Sticky Rice using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Mango Sticky Rice
- It’s of glutinous/sweet rice.
- It’s of instant coconut milk (I am using Kara Brand).
- Prepare of sugar.
- You need of salt.
- It’s of toasted sesame seed.
- It’s of Mangoes.
You'd be surprised how easy it is to prepare this dessert. The main reason I order Thai food is for the mango sticky rice. Mango sticky rice is a sweet, creamy, and tangy dessert that's popular street fare in Thailand. Luckily, you won't have to cross the Pacific to enjoy this Thai treat—we've devised an easy way to make.
Mango Sticky Rice step by step
Wash the rice and soak overnight. The next day, drain the rice and steam for about 30-40 minutes.
Meanwhile, in a small saucepan, combine coconut milk, sugar, salt, stirring until the sugar is dissolved. Remove from heat.
Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed..
If you find the rice is still hard, steam the rice again for another 10 minutes.
Serve with mangoes and toasted sesame seed.
Traditionally, mango sticky rice is made using Thai sticky rice that is similar to traditional sticky or glutinous rice, but it has longer grains of rice. In this recipe, we used short-grain sticky rice that I had. See more ideas about Mango sticky rice, Sticky rice, Thai dessert. Thai sticky rice with mango hits all the sweet, silky, creamy spots you want in a satisfying dessert. Mango sticky rice recipe (khao niew mamuang).
