Thai Mango Sticky Rice (Khao Niaow Ma Muang) Recipe.
We have a local authentic Thai restaurant that makes incredible Mango Sticky Rice. If your unfamiliar, it is a dessert recipe that is very popular in Thailand. It’s basically sweet sticky rice mixed with coconut milk and sugar served with a mango. I have always wanted to try making it but I could not find the sweet Thai sticky rice that they use, they don’t sell it at normal grocery stores. I tried making it twice with other rices and it did not turn out good. I finally found sweet Thai sticky rice for sale at an Asian Market and bought a 5 lb bag of it! They also sell it on Amazon now. I noticed right away when I opened the bag that the rice had a sweet fragrant smell to it, I just knew it was going to taste amazing.
So with this recipe you have to let the rice soak overnight. If you are like me and don’t plan ahead, you can soak it first thing in the morning and then cook it that night for dinner. You also want to rinse it several times before you soak it, your supposed to wash it in a bowl until the water comes out clear instead of milky. I usually rinse it about 8 times before the water is clear. I believe this process of rinsing helps to make the rice more sticky by washing away the starch.
I steam my rice in a stainless steel steaming pot I have, it works out perfectly, it is just the right size. It takes about an hour from start to finish when you start cooking it because the rice takes 30-40 minutes to steam then you have to let the coconut milk/sugar mixture sit with the rice for about 20 minutes. It is worth the wait though!
This recipe make enough for 4-6 people, I usually only make half a recipe if serving only 2 people. This is best served warm. I have kept leftovers in the frig and reheated in the microwave the next day.
- 1½ cups glutinous Thai (sweet) rice
- 1 cup well-stirred canned unsweetened coconut milk
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 ripe mango, peeled, pitted, and cut into thin slices
- toasted sesame seeds (optional)
- -Topping Sauce-
- ⅓ cup canned unsweetened coconut milk
- 3 tablespoons sugar
- In a bowl, wash rice several times in cold water until water is clear. Let rice soak in cold water overnight in the frig.
- Drain rice well in a sieve.
- Cook in a steamer if you have one or set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a lid, 30 to 40 minutes, or until tender. Remember to check water level in pan occasionally, add more water if needed.
- While rice is cooking prepare sauce in a small saucepan by bringing 1 cup coconut milk to a boil with ⅓ cup sugar and salt, stirring until sugar is dissolved, and remove from heat.
- Transfer cooked rice to a bowl and stir in coconut milk mixture. Let rice stand, covered, 20 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing prepare topping sauce, in a small pan boil ⅓ cup coconut milk with 3 tablespoons sugar, stir for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold ¼ cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds (optional). Divide mango slices among plates.
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