Thai Sticky Rice with Mangoes
Thai sticky rice aka glutinous rice is traditionally soaked and cooked fluffy. The cooked sticky rice is then covered in a creamy coconut sauce and paired with fresh mangoes. This is a classic, traditional and staple dessert in Thailand. Thai sticky mango is also known as “Khao Niew Mamuang” in Thai.
Equipment
Steamer
Frying Pan
Ingredients
For Cooking Sticky Rice
- 1 cup Sticky Rice
For Serving
- 1 large Ripe Mangoes peeled & sliced thinly
- 2 teaspoon Toasted Sesame Seeds for topping
For Sauce
- 2 cups Thick Coconut Milk (500 ml)
- ½ cup Sugar or adjust
- ½ teaspoon Salt
- 1 teaspoon Corn starch
Instructions
Cooking Sticky Rice
- Wash sticky rice multiple times in water. Now cover with fresh water and allow them to soak for 8 to 10 hours. Ideally overnight.
- Strain the rice through a sieve. Take a steamer basket, I used a bamboo steamer. Line with cheesecloth or parchment paper. Spread the rice over the parchment evenly. Make multiple holes on the rice to ensure even steaming.
- Place the basket over a pan of hot water. Cover and steam for 45 minutes to 1 hour. Make sure to flip the rice using a ladle every 10 minutes for even steaming. After 45 minutes start tasting the rice, it should be cooked, with slight chewy texture. This means your rice is cooked. Remove the steamer basket carefully from the steaming pot. Take the rice in a bowl and keep covered.
Make Coconut Sauce
- Take coconut milk, sugar and salt in a pan. Bring this to a full boil. Once the coconut milk starts boiling, reduce the heat and cook for 2 minutes. Now remove ¼th of the coconut milk in a separate bowl. We will use this for serving.
- Pour the ¾ th of the coconut milk over the sticky rice and mix well. The mixture will look runny at first. Cover and let it rest 30 minutes to 1 hour. The sticky rice will thicken a lot.
- Now lets thicken the sauce. Mix 1 teaspoon cornstarch with some water. Take the reserved ¼ of the coconut milk in the same pan. Add the cornstarch slurry and cook until thicken and glossy. Your coconut sauce is ready.
Serving
- Now let's serve. Take the coconut milk sticky rice in a bowl. Invert it to a plate. Spread sliced mangoes on the side. Pour the thickened coconut milk sauce on top and sprinkle with sesame seeds. Serve.
Video
Notes
- Soaking the rice for at least 30 minutes to an hour. It ensures a sticky, chewy rice texture.
- Steam and cook the glutinous rice in low flame to prevent burning.
- To add subtle and aromatic flavour to the rice, you can add pandan leaves while cooking.
- For an enhanced coconut flavour, use thick coconut cream for the sauce.
- Use short grain glutinous rice to achieve the right texture and consistency.
Storage and serving
Thai sticky mango rice tastes best when it is served fresh. It can also be stored in an airtight container in the refrigerator. It can last for 3 days when properly sealed and stored. Serving : For serving, thai dessert is best enjoyed fresh at room temperature. You can plate the stick rice and drizzle extra coconut sauce on top for added taste. Garnish with toasted sesame seeds for that added crunch and flavour.Nutrition
Nutrition Facts
Thai Sticky Rice with Mangoes
Serving Size
1 servings
Amount per Serving
Calories
1057
% Daily Value*
Fat
50
g
77
%
Saturated Fat
43
g
269
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
619
mg
27
%
Potassium
753
mg
22
%
Carbohydrates
149
g
50
%
Fiber
4
g
17
%
Sugar
64
g
71
%
Protein
12
g
24
%
Vitamin A
1120
IU
22
%
Vitamin C
40
mg
48
%
Calcium
83
mg
8
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.