Mango Sticky Rice

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Mango sticky rice, or "Khao Niew Mamuang," is a beloved Thai dessert that combines glutinous rice, sweet coconut milk, and ripe mangoes, creating a harmonious blend of flavors and textures. 🍚🥭 Originating from Thailand's rich agricultural and culinary traditions, this dessert is enjoyed especially during the mango season from April to June. Its simplicity and exquisite taste have made it a popular treat both in Thailand and worldwide, often found in street food markets, restaurants, and home celebrations. 🌿

NUTRITION FACTS (approximately per serving):

Calories: 450

Protein: 6g

Carbohydrates: 90g

Fat: 10g

Fiber: 3g

Sugar: 35g

Sodium: 400mg


Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 1 hour 25 minutes

Servings: 6-8 servings


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS:

  • 4  cups Glutinous rice (measured using the regular rice cooker cup)

  • 4  cups Water

Coconut sauce:

  • 1 cup White Sugar

  • 1 teaspoon Salt

  • 1 ½ cups Coconut milk

  • 3 pieces Pandan leaves (optional)

Coconut sauce topping:

  • ½ cup Coconut milk

  • 1 teaspoon Salt

  • 3 tablespoons Sugar

  • 1 teaspoon Cornstarch

Additional toppings:

  • 2-3 pieces Mangoes (thinly sliced)

  • 2-4 teaspoons Sesame seeds (toasted)

DIRECTIONS:

Step 1: Prepare the Rice

  • In a rice cooker, add the glutinous rice, and wash the rice 3-5 times until the water runs clear.

  • Add 4 cups of water, cover and cook.


Step 2: Make the Coconut Sauce

  • Once the rice is cooked, combine sugar, salt, and 1 ½ cups of coconut milk in a pan. Mix well until the ingredients are combined.

  • Turn the heat to medium-high and bring to a boil, stirring continuously until the sugar melts, and then turn off the heat.


Step 3: Combine Rice with Coconut Sauce

  • Add the cooked rice to the coconut sauce mixture. Mix well until the rice is fully coated then cover and let it rest for 10 minutes.

  • After 10 minutes, mix again evenly, cover, and let it rest for an additional 40 minutes.


Step 4: Prepare the Coconut Sauce Topping:

  • In another pan, combine coconut milk, salt, sugar, and cornstarch. Mix until the cornstarch dissolves completely.

  • Turn the heat to low and cook, stirring continuously until the mixture thickens slightly. It should coat the back of a spoon but not be too thick. Remove from heat and set aside.

Step 5: Prepare the Mangoes

  • Thinly slice the mangoes and set them aside.


Step 6: Assemble the Mango Sticky Rice:

  • Place a portion of sticky rice on a plate.

  • Arrange the sliced mangoes on top, at the side, or around the rice.

  • Drizzle with the coconut sauce topping.

  • Sprinkle toasted sesame seeds over the top.


TIPS:

  • Use ripe, sweet mangoes for the best flavor.

  • Toast the sesame seeds lightly to enhance their nutty flavor.

  • Serve warm or at room temperature for the best taste experience.

  • Slice fresh mangoes just before serving to maintain their texture and flavor.

  • Store any leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator.


Serve & Enjoy! 💖

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