How to make Khao Niao Mamuang (Mango Sticky Rice) at home
Khao Niao Mamuang or Mango Sticky Rice, is a delightful Thai dessert that combines the sweetness of ripe mangoes with the richness of coconut-infused sticky rice. Here's an authentic recipe to make this delicious treat
Equipment
- Steaming Basket or Sieve: For steaming the sticky rice, you'll need a steaming basket or sieve to place the rice over boiling water. Make sure it fits inside a pot and allows steam to circulate around the rice evenly.
- Pot with Lid: This pot will be used to create the steam for steaming the sticky rice. Make sure the steaming basket or sieve fits properly inside the pot.
- Cheesecloth or Muslin Cloth: Line the steaming basket or sieve with cheesecloth or muslin cloth to prevent the rice from sticking to the surface.
- Mixing bowl You'll need a mixing bowl to toss the cooked sticky rice with coconut sauce, allowing it to absorb the flavors.
- Saucepan Use a saucepan to prepare the coconut sauce by combining coconut milk, sugar, and salt over low heat. This sauce will be served with the dessert.
- Serving Plates or Bowls To present the Mango Sticky Rice, use individual plates or shallow bowls.
- Knife and cutting board To peel and slice the ripe mangoes, you'll need a sharp knife and a cutting board.
- Spoon or Ladle: Use a spoon or ladle to drizzle the coconut sauce over the sticky rice and mangoes.
- Optional Garnishing Tools: If you choose to garnish the dessert with sesame seeds or mung beans, you'll need a small dish or plate to hold these toppings.
- Optional Kitchen Scale: If you prefer precise measurements, a kitchen scale can help you accurately measure the sticky rice and other ingredients.
Ingredients
For the sticky rice:
- 1 cup glutinous rice (also known as sticky rice)
- 1 1/4 cups coconut milk
- 1/4 tsp salt
- 2 tbsp sugar
For the coconut sauce:
- 1 cup coconut milk
- 2 tbsp sugar
- 1/4 tsp salt
For Serving
- 2 ripe mangoes, peeled and sliced
- Sesame seeds or mung beans (optional) for garnish
Instructions
- Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or preferably overnight. This will help soften the rice and ensure it cooks evenly.
- After soaking, drain the rice thoroughly in a colander or sieve.
- Prepare a steamer by filling a pot with water and placing a steaming basket or sieve lined with cheesecloth over it. The water should not touch the bottom of the steaming basket.
- Transfer the drained sticky rice to the cheesecloth-lined steaming basket. Spread it out evenly.
- Cover the steamer with a lid and steam the sticky rice over medium-high heat for about 25-30 minutes or until the rice is cooked and tender. Check it occasionally and add more water to the steamer if necessary.
- While the rice is steaming, prepare the coconut sauce. In a separate saucepan, combine the coconut milk, sugar, and salt for the sauce. Stir over medium heat until the sugar dissolves, but do not let it boil. Once the sugar is dissolved, remove the saucepan from the heat and set the coconut sauce aside.
- When the sticky rice is cooked, transfer it to a mixing bowl. While the rice is still hot, pour about 3/4 cup of the coconut sauce over the rice. Mix gently to coat the rice evenly with the coconut sauce. Let the rice sit for about 15 minutes to absorb the coconut flavor.
- In a small saucepan, warm the remaining coconut sauce over low heat. This will be served as an additional sauce for the dish.
- To serve, place a portion of the coconut-infused sticky rice on a plate or in a shallow bowl. Arrange sliced ripe mangoes on the side or on top of the rice.
- If desired, sprinkle some sesame seeds or mung beans on top for added texture and presentation.
- Serve the Mango Sticky Rice while the rice is still warm and the mangoes are ripe and juicy. Drizzle some warm coconut sauce over the top.
Notes
- Choosing the right rice: For Mango Sticky Rice, it is crucial to use glutinous rice, also known as sticky rice. Regular rice will not yield the same sticky texture. You can find glutinous rice in Asian grocery stores or online.
- Soaking time: Soaking the sticky rice is essential to achieve the desired texture. Longer soaking (preferably overnight) ensures that the rice cooks evenly and becomes tender.
- Steaming method: Steaming the sticky rice is the traditional and preferred method of cooking for this dish. It helps retain the sticky texture without becoming mushy. If you don't have a steamer, you can use a colander placed over a pot of boiling water, covered with a lid or aluminum foil.
- Coconut milk quality: The flavor and richness of the dessert depend on the quality of coconut milk. If possible, use fresh or good-quality canned coconut milk without any additives or preservatives.
- Adjusting sweetness: Thai desserts are often on the sweeter side, but you can adjust the sweetness to your liking. Taste the coconut sauce and sticky rice before serving, and if needed, add more sugar according to your preference.
- Ripe mangoes: It's essential to use ripe, sweet, and juicy mangoes for the best results. Look for mangoes that are slightly soft to the touch and have a fragrant aroma.
- Garnish options: Apart from sesame seeds or mung beans, you can also top the dessert with toasted coconut flakes or a drizzle of coconut cream for added flavor and presentation.
- Serving temperature: Mango Sticky Rice is best served warm or at room temperature. If you have leftovers, you can reheat the sticky rice briefly in the microwave, but the texture may not be as perfect as when freshly made.
- Storing: If you have leftover sticky rice, store it in an airtight container in the refrigerator. When reheating, add a splash of coconut milk to retain moisture and prevent it from drying out.