Khao niao mamuang (sticky rice with mango and coconut cream)

Thailand's most popular dessert: sticky rice rested in sweet coconut milk with ripe mango and salty coconut cream. Sold on every street corner during mango season (April-May).

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Method

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1. Rinse the sticky rice several times until the water runs clear, then soak in plenty of cold water for at least 4 hours, ideally overnight.
2. Drain the rice, spread it on a clean kitchen cloth in a steamer basket or sieve, and steam over boiling water, covered, for 25 minutes, until translucent and soft. ⏱ Timer: 25 min
3. Meanwhile, warm 300 ml of the coconut milk with the sugar and half a teaspoon of salt over low heat until the sugar dissolves. Don't boil.
4. Put the hot rice in a bowl, pour over the coconut milk mixture, mix, cover, and rest for 20 minutes, until it soaks it up. ⏱ Timer: 20 min
5. Cook the remaining 100 ml coconut milk with the remaining salt and the rice flour mixed with a little water over low heat for 1-2 minutes, until slightly thickened. This is the salty coconut cream for the top. ⏱ Timer: 1 min
6. Peel the mango, cut two large slices off along the stone, and slice crosswise.
7. Pile the sticky rice onto plates, add the mango slices, spoon the coconut cream over the rice, and serve warm or at room temperature, sprinkled with sesame seeds.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Only works with glutinous (sticky) rice; jasmine or ordinary rice won't give the characteristic chewy texture.
• The mango should be very ripe and fragrant; the yellow, flat ataulfo or Thai varieties are best.
• Don't refrigerate, or the rice will harden; eat the same day at room temperature.

Similar recipes

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• Biko (sticky rice with coconut caramel) · Southeast Asian
• Mango coconut chia pudding · Indian
• Bubur pulut hitam (black glutinous rice porridge with coconut milk) · Southeast Asian

More southeast asian ideas

• Martabak manis (thick sweet pancake with chocolate and peanuts)
• Khanom chan (layered pandan-coconut jelly cake)
• Chè bắp (corn coconut dessert)
• Kutsinta (steamed brown sugar rice flour cake)
• Kuih dadar (coconut-palm sugar filled pandan pancakes)
• Kluay buat chi (banana in coconut milk)
• Tub tim krob (crispy "ruby" water chestnuts in coconut milk)

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