Mango sticky rice

Mango sticky rice (khao niao mamuang) is the king of Thai desserts: sticky rice soaked in sweet and salty coconut milk, ripe mango and coconut cream. Simple, yet intoxicating. In Thailand it is most popular in the mango season, in spring.

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Method

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1. Soak the sticky rice in cold water for at least 4 hours (or overnight), then drain.
2. Steam the rice in a steamer (or in a colander over boiling water, lined with a damp cloth) for 20-25 minutes, until soft and translucent. ⏱ Timer: 20 min
3. Meanwhile warm the coconut milk with the sugar and salt, without boiling. Put the hot rice in a bowl, pour over the coconut milk, mix gently, cover and rest for 15 minutes so the rice absorbs it. ⏱ Timer: 15 min
4. For the sauce, cook the coconut milk with the sugar, salt and cornflour (mixed smooth with a little water) over low heat for 2-3 minutes until thick. ⏱ Timer: 2 min
5. Peel the mangoes and cut the flesh into slices.
6. To serve, arrange the rice and mango on a plate, drizzle with the thick coconut sauce and sprinkle with sesame seeds.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use only glutinous rice, ordinary rice does not work.
• The soaking is essential, this is what makes it soft.
• Choose ripe, fragrant mangoes.
• The rice is best warm or at room temperature; it hardens when cold.

Frequently asked questions

Can it be microwaved?

Yes, soaked and covered, it is soft in 5-6 minutes too.

How long does it keep?

The rice 1 day in the fridge, but reheat it.

Similar recipes

• Khao niao mamuang (sticky rice with mango and coconut cream) · Southeast Asian
• Coconut tapioca pudding with mango · Chinese
• Biko (sticky rice with coconut caramel) · Southeast Asian
• Steamed egg pudding with fruit (zhēng dànggāo) · Chinese
• Bubur pulut hitam (black glutinous rice porridge with coconut milk) · Southeast Asian
• Pulut inti (sticky rice with coconut-palm sugar topping) · Southeast Asian

More southeast asian ideas

• Pisang goreng (fried banana)
• 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)

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