I’d love to share my mango sticky rice recipe—it’s one of my favorite ways to enjoy mango. It’s simple, comforting, and so delicious.
Mango Sticky Rice (Khao Niew Mamuang - ข้าวเหนียวมะม่วง) is a classic Thai dessert made with sticky rice soaked in sweet coconut milk, served with ripe mango and a lightly salted coconut sauce. Creamy, sweet, and just a little savory, it’s especially good when mangoes are in season.
⸻
Ingredients
Coconut Sticky Rice
• 250 g glutinous rice
• 150 g coconut milk
• 100 g white sugar
• 5 g sea salt
Coconut Sauce
• 100 g coconut milk
• 10 g white sugar
• ¼ tsp sea salt
• ¾ tsp rice flour
• A few pandan leaves (better to have but not a must)
⸻
Instructions
Sticky Rice
1. Rinse the glutinous rice until the water runs clear.
2. Soak the rice for at least 2 hours, up to 12 hours.
3. Drain the rice. If using pandan leaves, tie them into a knot and place them in the steamer with the rice.
4. Steam for 20–30 minutes, until fully cooked. The grains should stick together; if they still fall apart, continue steaming.
Coconut Mixture
5. While the rice is steaming, mix coconut milk, sugar, and salt in a measuring cup until fully dissolved.
6. As soon as the rice is done, pour the coconut mixture over the hot rice (this step is important so the rice absorbs it properly).
7. Mix well, cover, and let rest for at least 30 minutes.
Coconut Sauce
8. Gently heat the coconut milk over low heat to prevent separation. If using pandan leaves, tie them into a knot and place them in the saucepan with coconut milk.
9. In a small bowl, mix sugar, salt, and rice flour until well combined, then add it to the warm coconut milk.
10. Cook gently, stirring, until slightly thickened. Turn off the heat.
⸻
How to Serve
This dessert is best served slightly warm. Spoon some sticky rice onto a plate, add fresh mango slices on the side, and serve with coconut sauce poured over or on the side.
Enjoy! 🥭🥥
#foodstr #siamstr
Mango Sticky Rice (Khao Niew Mamuang - ข้าวเหนียวมะม่วง) is a classic Thai dessert made with sticky rice soaked in sweet coconut milk, served with ripe mango and a lightly salted coconut sauce. Creamy, sweet, and just a little savory, it’s especially good when mangoes are in season.
⸻
Ingredients
Coconut Sticky Rice
• 250 g glutinous rice
• 150 g coconut milk
• 100 g white sugar
• 5 g sea salt
Coconut Sauce
• 100 g coconut milk
• 10 g white sugar
• ¼ tsp sea salt
• ¾ tsp rice flour
• A few pandan leaves (better to have but not a must)
⸻
Instructions
Sticky Rice
1. Rinse the glutinous rice until the water runs clear.
2. Soak the rice for at least 2 hours, up to 12 hours.
3. Drain the rice. If using pandan leaves, tie them into a knot and place them in the steamer with the rice.
4. Steam for 20–30 minutes, until fully cooked. The grains should stick together; if they still fall apart, continue steaming.
Coconut Mixture
5. While the rice is steaming, mix coconut milk, sugar, and salt in a measuring cup until fully dissolved.
6. As soon as the rice is done, pour the coconut mixture over the hot rice (this step is important so the rice absorbs it properly).
7. Mix well, cover, and let rest for at least 30 minutes.
Coconut Sauce
8. Gently heat the coconut milk over low heat to prevent separation. If using pandan leaves, tie them into a knot and place them in the saucepan with coconut milk.
9. In a small bowl, mix sugar, salt, and rice flour until well combined, then add it to the warm coconut milk.
10. Cook gently, stirring, until slightly thickened. Turn off the heat.
⸻
How to Serve
This dessert is best served slightly warm. Spoon some sticky rice onto a plate, add fresh mango slices on the side, and serve with coconut sauce poured over or on the side.
Enjoy! 🥭🥥
#foodstr #siamstr
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