Mango sticky rice or Thai Coconut Sticky Rice With Mango (Khao niao mamuang) is a popular dessert in south-east Asia, especially in Thailand. The fertile land in Thailand produces some of the best, juiciest, and sweetest tropical fruits. If I’d travel to Thailand, this will be my favourite dessert to eat.
The sticky rice is cooked by steaming and sweetened with coconut milk and sugar and top with mung beans. The sticky rice served with freshly cut mango and salted coconut milk.
It’s an easy dessert to serve when you have guests as everything can be prepared in advance. This turned out perfect with very little fuss.
Made it for your friends and family this weekend! I promised you, they will love it!
Give it a try!!
Mango Sticky Rice
(Khao Niao Mamuang)
1 cup white glutinous white rice
1 Tbsp shelled, split mung beans
Sweet Coconut Sauce:
⅔ cup coconut milk
½ tsp salt
½ cup of sugar ( tips : you can cut out 1-2 tbsp from this measurement if you prefer less sweet)
Salted Coconut Sauce:
½ cup coconut milk
¼ tsp salt
1 tsp corn flour
1 tbsp water
1.Wash the rice in cold water, vigorously swishing the rice, 5 times or until the water runs clear.
2. Let soak in water for at least 4 hours or overnight. Put it in the fridge.
3. Next day, remove from fridge.
4. Drain & rinse the rice very well and steam the rice for 25-30 minutes.
5. To make Sweet Coconut Sauce :
a.While the rice is cooking, put the coconut milk, sugar, and salt in a pot.
b.Cook, stirring, until the sugar is completely dissolved. Keep warm until the glutinous rice ready.
6.When the rice is done, transfer to a bowl and immediately pour the sweet coconut sauce over the rice.
7.Stir and break up any lumps, transfer back to the pot and cover with lid and let sit for 20 minutes. Let the rice soak in the coconut sauce.
8.After 20 minutes, stir the rice again with a rubber spatula, folding the bottom part up to the top.
9. At this point, you have to taste your sticky rice.
a. If a little tough, then steam for another 5 to 10 mins or until soften.
b. If the sticky rice is alright, let it sit for at least another 20 minutes or until ready to serve.
10. To Make Salted Coconut Sauce:
a.Dissolve the corn flour in the water until there are no more lumps.
b.Combine the corn flour slurry, coconut milk, and salt in a small pot.
c.Cook over medium heat until the mixture comes to a gentle boil and has thickened. Let cool.
Tips : If after cool down the sauce become thick, add 1-2 tbsp hot water.
11. To Cook Mung Bean:
a.Rinse the beans twice in cold water.
b.Add the beans to a small pot and cover with 2 cups of cold water.
c.Over medium heat, bring the water to a gentle boil.
d.Once boiled, immediately remove from heat and cover the pot; let sit for 10 minutes.
e.Drain off the cooking water and rinse the beans in cold water.
f.Drain the beans well.
g.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.
12. Remove mango skin and cut in small pieces.
13. Serve the rice beside mango. Spoon some salted coconut over the rice and sprinkle with crispy mung beans.