Description: Mango Sticky Rice, known as Khao Niew Mamuang in Thai, is a beloved Thai dessert that combines sweet mangoes with sticky rice infused with coconut milk. This dessert is characterized by its creamy texture, aromatic coconut flavor, and the contrast between the warm rice and cool slices of ripe mango. It is often garnished with toasted sesame seeds or mung beans and drizzled with a coconut sauce for added sweetness.
History: Mango Sticky Rice is a traditional Thai dessert that has been enjoyed for centuries. It is believed to have originated in Thailand, where mangoes are abundant and widely celebrated during their peak season. This dessert highlights the use of glutinous rice, which becomes sticky and flavorful when cooked with coconut milk and sugar. Mango Sticky Rice has become popular globally for its unique blend of tropical flavors and satisfying sweetness.
Preparation Time: 30 minutes (plus soaking time for rice)
Cooking Time: 30 minutes
Serving Size: Serves 4-6
Ingredients:
- 1 cup glutinous rice (also known as sticky rice)
- 1 can (14 oz) coconut milk, divided
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds or toasted mung beans, for garnish
- Optional: Coconut sauce (see instructions below)
Instructions:
- Prepare the Sticky Rice:
- Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in enough water to cover it for at least 4 hours or overnight.
- Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in enough water to cover it for at least 4 hours or overnight.
- Steam the Rice:
- Drain the soaked rice. Place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice over medium heat for 20-25 minutes, or until the rice is tender and cooked through.
- Drain the soaked rice. Place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice over medium heat for 20-25 minutes, or until the rice is tender and cooked through.
- Prepare Coconut Sauce (Optional):
- In a small saucepan, combine 1/2 cup of coconut milk, granulated sugar, and salt over medium heat. Stir until the sugar dissolves and the mixture becomes slightly thickened. Set aside to cool.
- In a small saucepan, combine 1/2 cup of coconut milk, granulated sugar, and salt over medium heat. Stir until the sugar dissolves and the mixture becomes slightly thickened. Set aside to cool.
- Cook the Sticky Rice:
- In a separate saucepan, bring the remaining coconut milk (1/2 can) to a gentle simmer over medium heat.
- Add the steamed sticky rice to the simmering coconut milk. Stir well to combine.
- Cook for 5-10 minutes, stirring frequently, until the coconut milk is absorbed and the rice becomes sticky and creamy.
- Serve:
- Arrange the sliced mangoes on a serving plate.
- Scoop the warm sticky rice onto the plate alongside the mango slices.
- Garnish with toasted sesame seeds or toasted mung beans.
- Drizzle with the optional coconut sauce, if desired.
Final Thoughts: Mango Sticky Rice (Khao Niew Mamuang) is a delightful Thai dessert that captures the tropical essence of Thailand. Its creamy coconut-infused rice paired with ripe mangoes offers a perfect balance of sweetness and texture. By preparing Mango Sticky Rice, you’ll enjoy a traditional Thai dessert that’s both comforting and refreshing, perfect for any occasion or as a sweet ending to a Thai-inspired meal.