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.
Servings 4
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.