Mango Sticky Rice (Khao Niew Mamuang)

Name: Mango Sticky Rice (Khao Niew Mamuang)
Total time: 3000 s
Yield: Serves 4-5 servings
Ingredients: 1 cup coconut milk (250 ml); 3 tablespoons sugar (40 g); 1/4 teaspoon salt; 1 pandan leaf; 2/3 cup coconut milk (150 ml); 1/3 cup pandan juice (100 ml); 3 tablespoons sugar (40 g); 1/4 teaspoon salt; 2/3 cup thick coconut cream (150 ml); 1 teaspoon cornstarch dissolved in 4 teaspoons water (20 ml); 1/4 teaspoon salt; 1 1/2 cups glutinous rice (about 300 g); Ripe Nam Dok Mai mangoes; Toasted mung beans or sesame seeds for garnish

sirinun khanthawichai @sirinun_homecooking

Mango Sticky Rice (Khao Niew Mamuang)

sirinun khanthawichai @sirinun_homecooking

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Ingredients

50 minutes

Serves 4-5 servings

Part 1: For White Sticky Rice
1 cupcoconut milk (250 ml)
3 tablespoonssugar (40 g)
1/4 teaspoonsalt
1pandan leaf
Part 2: For Green Sticky Rice
2/3 cupcoconut milk (150 ml)
1/3 cuppandan juice (100 ml)
3 tablespoonssugar (40 g)
1/4 teaspoonsalt
Coconut Sauce for Topping
2/3 cupthick coconut cream (150 ml)
1 teaspooncornstarch dissolved in 4 teaspoons water (20 ml)
1/4 teaspoonsalt
1 1/2 cupsglutinous rice (about 300 g)
Ripe Nam Dok Mai mangoes
Toasted mung beans or sesame seeds for garnish

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Steps

50 minutes

1

Soak the glutinous rice in hot water for 20 minutes to speed up the process (if you haven't soaked it in regular water beforehand).
2

Rinse the rice thoroughly to remove excess starch, then steam over boiling water for 20-25 minutes until cooked.
3

While the rice is cooking, prepare the coconut mixture for the sticky rice. Simmer coconut milk, sugar, salt, and pandan leaf over medium heat until the coconut milk just starts to boil at the edges. Do this for both the white and green versions.
4

Once the rice is cooked, divide it into two portions and mix each with its respective hot coconut mixture. Stir to combine, cover, and let sit for 10-15 minutes so the rice absorbs the coconut milk.
5

To make the coconut sauce for topping, combine coconut cream, cornstarch mixture, and salt. Stir well, then cook over medium-low heat until slightly thickened. Remove from heat.
6

To serve, peel and slice the mangoes. Plate the sticky rice, top with coconut sauce, and garnish with toasted mung beans or sesame seeds.