Thai Mango Sticky Rice

This mango sticky rice is a popular Thai dessert also known as Khao Niaow Ma Muang. Made with rice, and served with a side of mango.

Recipe Source Link:https://www.mygingergarlickitchen.com/thai-mango-sticky-rice/

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RECIPE INGREDIENTS

» For Thai Mango Sticky Rice

• 1 cup of sweet or glutinous/sticky rice or any white rice
• 1 can (400 ml) of coconut milk
• 1/2 cup sugar, or as per taste (add more if you want it sweeter)
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 2 ripe mangoes
• 1/4 cup chopped mangoes, optional
• Water
• 2 teaspoons sesame seeds, for garnish

RECIPE INSTRUCTIONS

» For making Thai Mango Sticky Rice

1. In a bowl rub and rinse the rice well and drain about 5-6 times, or until the water is clear. Soak rice in enough water to cover for at least 1 hour or overnight. I recommend soaking overnight if want to reduce the cooking time. Drain rice well in a sieve.
2. After that, boil water in a pot with a steamer basket or in a steamer. Now, place a cheesecloth or table cloth on the basket and pour soaked rice on it. Flatten the rice with a spatula and steam rice, covered with a kitchen towel and a lid, for 30 to 40 minutes, or until grains are tender. Check the water level in the pan after 20 minutes, and add more water if necessary.
3. Check the rice, by smashing them between the index finger and thumb, or eat them. If they are soft and chewy then they are ready, if not, then cook for some more time and taste again.
4. Once the rice is cooked, transfer it to a bowl and let cool slightly.
5. Meanwhile, add coconut milk, sugar, and salt to a pot and stir well to dissolve the sugar. Bring it to a slight boil.
6. Once it starts boiling, remove it from the heat and pour half of the coconut milk sauce into the rice. Stir well until everything is well combined. Cover the bowl with a lid or cling film and let rice stand, covered, for 30 minutes, or until coconut milk sauce is absorbed. Covering the rice bowl would also it keep it warm and moist.
7. While rice is standing, let's make thickened coconut sauce for serving. In a small bowl, make a cornstarch slurry by mixing one teaspoon of cornstarch and two teaspoons of cold water.
8. Stir slurry into the rest of the sauce, and cook on low heat until thickened slightly. Don't make it too thick, because the sauce will thicken further after cooling. Transfer the coconut sauce to a small bowl and chill at room temperature.
9. Peel mangoes, and cut the sides. Now, slice them diagonally.
10. Serving: To serve, scoop sticky rice on a plate. Serve along with mango slices. Sprinkle sesame seeds and top with chopped mangoes. Drizzle with coconut sauce on rice and mangoes. Alternatively, mold ¼ cup sticky rice serving on dessert plates.
11. Arrange mango slices on the rice or around the rice. Top with chopped mangoes, drizzle with sauce and sprinkle with sesame seeds. Enjoy!

RECIPE NOTES

1. Mango sauce/puree - To make them taste more tropical, you can drizzle rice with some mango puree or mango sauce.
2. Coconut Sauce - For a fancier look, you can also add finely chopped mango chunks to the coconut sauce.
3. Cooking Rice - Thai people prefer to steam glutinous rice to get a chewy texture. But you can also boil sticky rice in a pot or a rice cooker.
4. Rinsing - When using glutinous rice, you need to wash and rub rice quite a few times or until the water becomes clear and no more white milky color. For me, it takes 5-6 times to get clear water.