Mango Sticky Rice with Coconut

Name: Mango Sticky Rice with Coconut
Total time: 2700 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 600 grams mango (about 2 large mangoes); 3 cups long-grain glutinous rice (about 600 grams); 1 cup water (250 ml); S&B sesame salt, to taste (or substitute with a mix of toasted sesame seeds and a pinch of salt); 180 ml coconut milk (about 3/4 cup); 6 tablespoons granulated sugar (about 75 grams); 220 ml coconut milk (about 1 cup); 1 1/2 tablespoons superfine sugar (about 20 grams); 1/4 teaspoon salt; 3 teaspoons cornstarch

凱茜媽咪の廚房 @Kathy_kitchen

Mango Sticky Rice (Khao Niew Mamuang)
Fragrant, ripe mango paired with sweet coconut sticky rice creates a rich, tropical dessert. This easy-to-make treat brings the flavors of Southeast Asia right to your table. Enjoy an exotic and delicious dessert at home.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

45 minutes

Serves 6 servings

600 gramsmango (about 2 large mangoes)
3 cupslong-grain glutinous rice (about 600 grams)
1 cupwater (250 ml)
S&B sesame salt, to taste (or substitute with a mix of toasted sesame seeds and a pinch of salt)
Coconut Sauce for Rice
180 mlcoconut milk (about 3/4 cup)
6 tablespoonsgranulated sugar (about 75 grams)
Coconut Drizzle Sauce
220 mlcoconut milk (about 1 cup)
1 1/2 tablespoonssuperfine sugar (about 20 grams)
1/4 teaspoonsalt
3 teaspoonscornstarch

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Steps

45 minutes

1

Prepare all ingredients.
2

Rinse the glutinous rice thoroughly, then soak in water for 6 hours.
3

Drain the soaked rice well.
4

Place the rice in the inner pot of a rice cooker and add 1 cup (250 ml) water. Use chopsticks to poke a few holes in the rice to allow steam to circulate and cook the rice evenly. Add 2 cups of water to the outer pot of the rice cooker. Turn on and steam for about 20 minutes, then let it sit covered for 10 minutes without opening the lid.
5

Peel the mangoes and cut them into small cubes. Set aside.
6

The sticky rice is now cooked.
7

To make the coconut sauce for the rice, mix 180 ml (3/4 cup) coconut milk with 6 tablespoons sugar in a saucepan. Heat over medium-low, stirring until the sugar dissolves and the mixture comes to a gentle boil.
8

Pour the hot coconut sauce over the cooked sticky rice. Stir well, then let it sit for 15 minutes to allow the flavors to blend.
9

Spoon the coconut sticky rice into small bowls.
10

To make the coconut drizzle sauce, combine 220 ml (1 cup) coconut milk, 1 1/2 tablespoons superfine sugar, 1/4 teaspoon salt, and 3 teaspoons cornstarch in a small saucepan. Heat over low, stirring gently until the sauce thickens.
11

Arrange the coconut sticky rice and mango cubes on a serving plate.
12

Sprinkle with S&B sesame salt (or a mix of toasted sesame seeds and a pinch of salt) to add extra flavor and texture.
13

Drizzle with the coconut sauce.
14

Enjoy your homemade mango sticky rice with coconut!
15

Tips:
* Long-grain glutinous rice works best for mango sticky rice.
* Soaking the rice for 6 hours gives it a chewy, delicious texture. Use just enough water in the inner pot to avoid overly soft rice.
* Sticky rice is hard to digest, so enjoy in moderation.
* Measuring guide:
1 cup (metric) = 250 ml
1 tablespoon = 20 ml
Enjoy this exotic mango coconut sticky rice!