Mango sticky rice, or Khao Niew Mamuang in Thai, is a beloved dessert that combines the creamy sweetness of ripe mangoes with the chewy, coconut-infused glutinous rice—a match made in heaven. It’s a tropical treat that’s surprisingly easy to make at home, allowing you to bring the essence of Thai street food straight to your kitchen.
Here’s how to create this iconic dish, step-by-step.
Ingredients You’ll Need
For the Sticky Rice
- 1 cup glutinous rice (also known as sweet rice)
- 1 ¾ cups coconut milk (unsweetened)
- ½ cup granulated sugar
- ½ tsp salt
For the Coconut Sauce
- ½ cup coconut milk
- 1 tbsp sugar
- ¼ tsp salt
- 1 tsp cornstarch (optional, for thickening)
For Serving
- 2 ripe mangoes, peeled and sliced
- 1–2 tbsp toasted sesame seeds or mung beans (optional, for garnish)
How to Make Mango Sticky Rice
1. Prepare the Sticky Rice
Start by soaking the glutinous rice in water for at least 3 hours or, for best results, overnight. This ensures the rice cooks evenly. Once soaked, drain and rinse the rice thoroughly.
Steam the rice in a bamboo steamer or any steamer you have at home. This process takes approximately 20–25 minutes. Stir the rice halfway through to make sure it cooks evenly.
2. Make the Coconut Mixture
While the rice is steaming, heat the coconut milk in a saucepan over medium heat. Stir in the sugar and salt and stir until fully dissolved, but don’t let it boil. Remove from heat.
Once your rice is fully cooked, transfer it to a large mixing bowl. Slowly pour the warm coconut mixture over the hot rice, stirring gently to ensure the rice absorbs the liquid evenly. Cover and let it sit for about 20 minutes. This step is crucial for that sweet, rich flavor to soak in.
3. Prepare the Coconut Sauce
To make the coconut drizzle that finishes the dish, heat the remaining ½ cup of coconut milk in a small saucepan. Add sugar, salt, and, if you'd like a slightly thicker sauce, dissolve a teaspoon of cornstarch in a couple of teaspoons of water and stir it into the mixture. Simmer for a few minutes, then set it aside to cool.
4. Plate Your Mango Sticky Rice
Scoop the sticky rice onto a plate, shaping it as desired (a small bowl or mold can help with presentation). Arrange slices of ripe mango beside the rice. Drizzle the coconut sauce over the rice and finish with a sprinkle of toasted sesame seeds or mung beans for texture and visual appeal.
Tips for Perfect Mango Sticky Rice
- Choose the Right Mangoes: Look for ripe, juicy mangoes of the Ataulfo or Keo Savoy variety. They add the perfect natural sweetness and firm texture.
- Don’t Skip the Sticky Rice: Regular rice won’t achieve the same chewy texture. Make sure to use Thai glutinous rice for authenticity.
- Balance the Sweetness: If your mangoes are less sweet, consider adding a touch more sugar to the coconut sauce.
Why Mango Sticky Rice is So Beloved
Mango sticky rice offers the perfect balance of flavors—sweet, slightly salty, and creamy, complemented by the juicy tartness of fresh mangoes. Its simplicity and heartwarming taste make it a favorite not just in Thailand but worldwide.
Final Thoughts
Now that you’ve mastered mango sticky rice, it’s time to enjoy your homemade tropical dessert! Gather your family or friends and share this delightful dish together.
Feeling inspired? We’d love to see your creations! Tag us on Instagram #MangoStickyRiceMadeEasy and show off your impressive plating skills.
إرسال تعليق