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. Mango Sticky Rice

You can have Mango Sticky Rice using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mango Sticky Rice
  1. Prepare 1 kg of mangga (saya pakai mangga harum manis, mangga golek / gedong gincu juga enak).
  2. You need secukupnya of wijen untuk taburan.
  3. It’s of Sticky Rice.
  4. It’s 250 gram of ketan putih.
  5. You need 150 ml of santan (saya pakai kara 2bungkus).
  6. You need 100 ml of air (sesuaikan dengan takaran masing-masing).
  7. You need secukupnya of garam.
  8. You need 3 lembar of daun pandan.
  9. It’s of Coconut milk Sauce.
  10. You need 250 ml of susu cair (saya pakai ultra).
  11. Prepare 150 ml of santan.
  12. Prepare 50 ml of air (1/4 gelas).
  13. It’s 1 sachet of dancow full cream.
  14. Prepare 1 sdm of tepung terigu.
  15. You need 4 sdm of gula pasir.
  16. Prepare sejumput of garam.

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

  1. Membuat ketan; cuci bersih ketan kemudian masukan kedalam wajan, beri santan, garam, daun pandan yang sudah di cuci bersih dan di simpul, kemudian tambahkan air hingga kira-kira 1 ruas jari diatas permukaan ketan kemudian masak dengan api sedang, aduk - aduk hingga airnya habis tetapi jangan sampai gosong bagian bawahnya..

  2. Jika sudah siapkan kukusan yang sudah dididihkan terlebih dahulu, masukan ketan, tutup rapat dan masak hingga ketan masak sempurna (sekitar 15-20 menit).

  3. Membuat saus santan; masukan susu cair dan tepung terigu ke dalam panci aduk hingga rata kemudian nyalakan api kecil, masukan bahan lainnya sesuaikan rasa dengan selera bunda (kalau saya sukanya yang tidak terlalu manis karena nanti dimakan dengan mangga yang rasanya manis. jadi tidak enek) masak hingga tekstur mengental seperti saus..

  4. Cuci bersih mangga, potong sesuai selera..

  5. Jika sudah kita tinggal plating, masukan ketan ke dalam piring / mangkuk kemudian di tata dengan mangga, tidak lupa disiram dengan saus santan dan diberi taburan wijen..

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.