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Mango & Sticky Rice ข้าวเหนียวมะม่วง (kao niew mamuang)
- Yield: Serves 4-6
Ingredients
Coconut Sticky Rice
- 1 cup white glutinous white rice
- ⅔ cup coconut milk
- ½ tsp salt
- ½ cup of sugar
Salted Coconut Sauce
- ½ cup coconut milk
- ¼ tsp salt
- 1 tsp rice flour
- 1 Tbsp water
Others
- 2 Tbsp shelled, split mung beans
- 2-3 mangoes
Note: If you don't have any sweet, fresh mangoes, you can make a mango compote using good quality frozen mango (see instructions at the end of the video).
Click here for the tutorial on how to use the bamboo cone steamer to make sticky rice.
Instructions
For the sweet sticky rice:
Wash the rice in cold water, vigorously swishing the rice, 5 times or until the water runs clear. Let soak in water for at least 4 hours or overnight. Drain the rice very well and steam the rice for 25-30 minutes.
While the rice is cooking, put the coconut milk, sugar, and salt in a pot. Cook, stirring, until the sugar is completely dissolved. Keep warm.
When the rice is done, immediately pour the syrup over the rice. Stir and break up any lumps, then cover with foil and let sit for 20 minutes. After 2o minutes, stir the rice again with a rubber spatula, folding the bottom part up to the top. Let sit for at least another 20 minutes or until ready to serve.
For the salted coconut sauce:
Dissolve the rice flour in the water until there are no more lumps. Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium heat until the mixture comes to a gentle boil and has thickened. Let cool.
For the mung beans:
Rinse the beans twice in cold water. Add the beans to a small pot and cover with 2 cups of cold water. Over medium heat, bring the water to a gentle boil. Once boiled, immediately remove from heat and cover the pot; let sit for 10 minutes. Drain off the cooking water and rinse the beans in cold water. Drain the beans well. In a lightly greased saute pan, toast the beans over medium high heat, stirring frequently, until the beans are dry, crunchy and starts developing a light golden colour. Let cool on a plate.
Assembly:
Serve the rice beside sweet, fresh mango. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.
Kaitlyn
Will this recipe still work with other rice? I am living in Portugal and can't seem to find glutinous white rice.. : / Asian markets are not their specialty haha
Dennis
Can you use palm sugar.
★★★★★
Li Ching
Hi, may I ask if your measurement of “cups” are based on the usual US Cup measurement or the “rice cooker’s rice cup” measurement please? Thank you
Matilda
This was my first attempt at cooking any kind of sticky rice and it turned out perfect thanks to your detailed instructions. I used the muslin cloth in bamboo steamer method. I was also lucky enough to find perfectly ripe “ok rong” mango at my local Thai shop (unfortunately it’s very hard to find any kind of Thai mangoes here in Sweden).
★★★★★
MH
Great recipe and instructions! I used the recommended ingredients, a bamboo steamer and dried coconut. It came out restaurant quality!
★★★★★
Futile Resistance
My favourite Thai dessert, although mangoes here are nowhere near as delicious as they are in Thailand. The key to this recipe is the salted coconut milk.
★★★★★
Amy
Just made this today! Like all your recipes it was perfect. Really appreciate the clear instructions and video.
★★★★★
Pey-Lih
I love the salted coconut sauce! I used Japanese brand, Mochiko sweet rice flour to make this sauce. The salt added in this thicken coconut sauce is a nice balance to the sweet coconut sticky rice. Perfect!
★★★★★
Stephen Chan
One of the most famous Thai desserts ever, and I'm so glad I can make it at home. Yet it's really not that easy to make, especially to keep the sticky rice intact and not mussy is something I can't get right sometimes.
★★★★★