Thai Style Mango Sticky Rice is a traditional Thai dessert where steamed glutinous rice is served with sweet coconut milk sauce and fresh mangoes.
Mango sticky rice was on my to-do list and I desperately wanted to upload it before the mangoes go out of sight.
Ever since my visit to Thailand, Mango sticky rice is that one dessert that had an indelible effect on my taste buds. This dish which is a popular street food is available anywhere you go makes it an ideal snack to keep you full for a long time.
I love the combination of the warm steamed rice with the extra richness from the coconut milk and refreshing chilled mangoes on the side, topped with the roasted mung bean which gives a nice nutty crunch.
If ever you are planning to visit Thailand, please do not return before trying this divine dessert…and the good news is that the people in Thailand make sure to keep the mangoes well in stock even during the offseason.
Check out other Thai recipes on the blog
What is Glutinous Rice?
The rice used in making this dessert is a special kind, which is glutinous in nature. It is mainly grown in southern parts of East Asia.
Normally any raw rice is slightly transparent in appearance, whereas the glutinous rice has opaque grains as though the rice has already been soaked and dried. The term ‘glutinous’ does not mean that it has gluten but indicates the sticky or glue-like texture after it has been cooked.
How to cook the ‘Glutinous Rice’?
This rice is not cooked in a regular way, where we bring the water to a boil and add rice to it. Glutinous rice is cooked without adding it directly to the water ie by just steaming it wrapped in a leaf or a bamboo basket and if both are not available, you can use a muslin cloth.
The rice is first washed thoroughly and soaked overnight. After the rice has been soaked for a minimum of 6 hours, the water is then discarded and the soaked rice is placed on a muslin cloth.
The cloth is then wrapped and steamed for about 30 minutes. Once the rice is cooked, it might still look uncooked.
The rice is then soaked with sweet coconut milk for another 15 to 20 minutes. At this stage, the rice absorbs all the coconut milk and puffs up, taking in all the moisture and flavors from coconut milk.
The rice can be slightly reheated before serving or can be served at room temperature as well.
Coconut Milk
Here I have used tinned coconut milk. If you wish you can extract fresh coconut milk and use it as a combination of thick extract and thin extract in a 2:1 ratio. But the tinned coconut milk goes well with this recipe.
Thai Style Mango Sticky Rice ~ Khao Niao Mamuang
Thai Style Mango Sticky Rice is a traditional Thai dessert where steamed glutinous rice is served with sweet coconut milk sauce and fresh mangoes.
Ingredients
- 1 and 1/2 cups glutinous Thai rice
- 1 cup coconut milk
- 2 tablespoon sugar
- ⅛ teaspoon salt
- 1 fresh and ripe mango chopped
- 2 tablespoon mung dal, green gram dry roasted on a pan
For Coconut Milk sauce
- 2 cup coconut milk
- 3 tablespoon sugar
- Pinch of salt
Cornflour Mixture
- 3 teaspoon cornflour
- ¼ cup water
Instructions
Prepare sticky rice
- Wash the rice and soak it for 5 to 6 hours or overnight.
- Heat the steamer with enough water.
- Take a muslin cloth and place the soaked rice in it and wrap the cloth.
- Place the wrapped rice in the steamer and steam for 20 minutes (spread the rice and make it flat for even cooking). Turn the pouch of rice on the other side and again steam for 10 minutes.
- Remove the wrapped rice from the steamer and place it in a bowl.
- Heat a pan and cook together 1 cup coconut milk, 2 tablespoon sugar, and a pinch of salt, let it simmer for few minutes or till sugar dissolves completely. Pour this milk over the steamed rice and mix well. Keep the rice covered till all the coconut milk is soaked in (for about 15 to 20 minutes).
Coconut Milk Sauce
- Heat a saucepan and cook the coconut milk along with sugar and salt till it comes to a slow boil. Then add cornflour mixture. Keep stirring to avoid any lumps and cook on low heat till it thickens. Remove from heat and set aside to cool.
To serve
- Place the steamed coconut rice on a plate. Keep fresh chopped mango on the side and pour 2 or 3 tablespoons of coconut milk sauce over the rice and mangoes.
- Sprinkle some roasted mung and serve.
Notes
Here I have used tinned coconut milk. If you wish you can extract fresh coconut milk and use it as a combination of thick extract and thin extract in a 2:1 ratio. But the tinned coconut milk goes well with this recipe.
How to cook the ‘Glutinous Rice’?
This rice is not cooked in a regular way, where we bring the water to a boil and add rice to it. Glutinous rice is cooked without adding it directly to the water ie by just steaming it wrapped in a leaf or a bamboo basket and if both are not available, you can use a muslin cloth.
The rice is first washed thoroughly and soaked overnight. After the rice has been soaked for a minimum of 6 hours, the water is then discarded and the soaked rice is placed on a muslin cloth. The cloth is then wrapped and steamed for about 30 minutes. Once the rice is cooked, it might still look uncooked. The rice is then soaked with sweet coconut milk for another 15 to 20 minutes. At this stage, the rice absorbs all the coconut milk and puffs up, taking in all the moisture and flavors from coconut milk.
The rice can be slightly reheated before serving or can be served at room temperature as well.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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