How to Make Mango Sticky Rice (Khao Niaow Ma Muang)
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Recipe Overview
Overview
Khao Niaow Ma Muang, or mango sticky rice, is a beloved Thai dessert that beautifully combines the flavors of sweet mango and creamy coconut rice. The key to this dish lies in the glutinous rice, which, when cooked properly, becomes delightfully sticky and chewy. The process begins with rinsing the rice to remove excess starch, ensuring a perfect texture. After soaking, the rice is steamed until tender, creating a base that is both satisfying and delicious.
The addition of coconut milk elevates the dish, providing a rich creaminess that complements the sweetness of the mango. As the rice absorbs the coconut milk, it transforms into a dessert that feels indulgent yet light. The use of fresh, ripe Ataulfo mangoes adds a burst of flavor, making each bite a delightful experience.
To finish, a drizzle of savory coconut sauce adds depth to the dish, balancing the sweetness of the mango. Traditionally garnished with toasted mung beans or sesame seeds, Khao Niaow Ma Muang is not only a treat for the taste buds but also a feast for the eyes. This dessert is perfect for summer gatherings or as a refreshing end to any meal, showcasing the vibrant flavors of Thailand.
Recipe Details
Steps & Tips
Rinse one cup of Thai sticky rice under cold water until the water runs clear.
Tip: Keep the bowl under running water to gauge when it starts to run clear.
Cover the rinsed rice with cold water and let it sit for about an hour.
Drain the soaked rice.
Bring four cups of water to a boil in a flat-bottomed wok.
Line the steamer basket with a damp towel.
Tip: Use a damp towel in the steamer basket to prevent the rice from sticking.
Gently press the rice into the steamer basket to create a flat surface.
Lower the steamer basket into the wok, cover, and let it cook for about 20 minutes.
Combine one cup of coconut milk, a quarter cup of sugar, and a quarter teaspoon of salt in a saucepan over medium heat.
Tip: Stay with the sauce and stir until the sugar dissolves completely.
Once the sugar has dissolved, turn off the heat and cover the sweet milk to keep it warm.
Carefully remove the rice from the steamer basket and place it in a bowl.
Pour the sweet coconut milk over the rice.
Wrap the rice and let it sit for 15 minutes to absorb the liquid.
Peel the Ataulfo mangoes from crown to root.
Tip: Cut off the bottom of the mango to create a stable base for peeling.
Cut the mangoes into half-inch slices.
Combine one cup of coconut milk with an eighth teaspoon of salt and bring to a vigorous simmer.
Add the slurry to the simmering coconut milk and cook until thickened.
Let the thickened sauce cool to room temperature.
Start plating the sticky rice.
Fan the mango slices on the plate.
Drizzle the savory coconut milk over the plated rice and mango.
Tip: Let the savory coconut milk sauce cool to room temperature before serving.
Garnish with toasted mung beans or sesame seeds.
Mix half a teaspoon of corn starch with a teaspoon of water until dissolved.
Tip: Traditionally, toasted mung beans are used as a garnish.
Ingredients
Ingredient: Coconut
→ Substitution: Almond Milk
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Khao Niaow Ma Muang is made with glutinous rice, which is essential for achieving the dish's signature sticky texture.
- •The dish is traditionally served with ripe Ataulfo mangoes, known for their sweetness and low fiber content.
- •Coconut milk is used both in the rice and as a sauce, providing a rich and creamy flavor.
- •To achieve the perfect sticky rice, it is crucial to rinse the rice until the water runs clear to remove excess starch.
