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. It is a simple, sticky, sweet and salty dessert made with only minimal ingredients. It tastes incredibly delicious. It is a perfect dessert for any celebration. This is a classic, traditional and staple dessert in Thailand. Thai sticky mango is also known as “Khao Niew Mamuang” in Thai.
Equipment
- Cooking pot
Ingredients
For Serving
- 2 large Ripe Mangoes peeled & sliced thinly
- 4 teaspoon Toasted Sesame Seeds for topping
For Sauce
- 4 cups Thick Coconut Milk
- ½+1 cup Sugar
- 1 teaspoon Salt
- 1 tablespoon Corn starch
Instructions
- Take rice in a bowl and wash it 2 times. Now cover with water and let it soak for 30 mins. Now take rice in a sauce pan, add water and bring it to a boil. Once it boils, cover with a lid and simmer for 10 to 15 mins. Now open the lid and use a fork to fluff up the rice. Cover and let it stay warm.
- Lets make the sauce. Take 4 cups coconut milk, 1 cup sugar, salt in a sauce pan and bring it to a boil. Once it boils, take it off the heat.
- Now take the cooked sticky rice and pour ½ of the coconut milk mix in it. Mix well. Cover and set aside for 1 hour.
- In the meantime. Take remaining coconut milk in a sauce pan, add cornstarch and remaining ½ cup sugar. Mix well. Bring it to a boil. Simmer till it thickens. Turn off the heat and set aside.
- 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.
- Don’t stir the rice while cooking, as this can make the rice too sticky and clumpy.
- For an enhanced coconut flavour, use thick coconut cream for the sauce.
- For beginners, use a non-stick pan to prevent the glutinous rice from sticking and making it easy to cook.
- 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
Serving: 1servingsCalories: 1157kcalCarbohydrates: 174gProtein: 12gFat: 50gSaturated Fat: 43gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 625mgPotassium: 753mgFiber: 4gSugar: 89gVitamin A: 1120IUVitamin C: 40mgCalcium: 86mgIron: 9mg
Tried this recipe?Let us know how it was!