Thai Mango Sticky Rice

Hello HTS Community

Mango Sticky Rice is a simple South Asian dessert made with fresh mangoes, rice and coconut milk packing a bunch of flavors and aromas to tempt anyone. This classic Thai dessert, locally know as Khao Niaow Ma Muang is served everywhere in Thailand as a street food, in restaurants, wherever you go. The rice pudding is scrumptious and tastes even more decadent with fresh ripe mango pieces and the coconut sauce on top.

To make the rice pudding, Thai glutinous rice is used. Since I could not find it in my local store, I am just going with regular short grain white rice. It will be less sticky than the original, but works well in the pudding. We will break this recipe in 3 components, sticky rice, coconut topping sauce and assembly. So, let’s transport you to the awesome tropical beaches of Thailand with Mango Sticky rice.

If you like this recipe, also try Thai Betel Leaf salad, Vegetable Soup and Basil Ice cream.

Ingredients you will need:

• Sticky rice
  • Short grain rice- 3/4 cup
  • Coconut milk- 1/2 cup
  • Sugar- 1/4 cup+ 2 teaspoon
  • Salt- 1/8 teaspoon
• Coconut topping sauce
  • Coconut milk- 1/4 cup
  • Salt- 1/4 teaspoon
  • Cornstarch- 1/4 teaspoon
• Other ingredients for assembly
  • Mango- 1 cut in slices
  • Toasted sesame seeds- 1/2 teaspoon

Steps to make Mango Sticky Rice:

• For the sticky rice, start by washing the rice twice and then soaking in water for 1 hour.
• After an hour, prepare a steamer, drain the water from rice and lay it on a clean tea towel. We will be steaming the rice wrapped in tea towel.
• Fold sides of tea towel to wrap rice and place it in the steamer for about 30-40 minutes, or until the rice is well cooked. Please note that all rice varieties cook differently, and the one you are using might take lesser or longer time, so check accordingly.

• While the rice is cooking, let’s prepare sauce for sticky rice. Mix 1/2 cup coconut milk with 1/2 cup + 2 teaspoon sugar and salt in a bowl, until sugar is well combined. You can use any type of sugar, white, brown or a mixture. I am using half and half brown and white sugar today.
• Once rice is cooked, add it to the bowl of coconut sauce that we just prepared. Mix it and let it sit covered for 15 minutes. The texture will look a little runny, but rice will absorb all that liquid.
• Give rice a mix after 15 minutes and then cover again for another 45 minutes.

• For the coconut topping sauce, in a sauce pan combine coconut milk (reserve 2 teaspoon) with salt and cook on low heat. Combine the reserved coconut milk with cornstarch to make a slurry and add it to the sauce pan. Keep stirring until it thickens.
• Assemble the dessert by putting a scoop of rice in a bowl with mango slices on the side. Pour coconut sauce on top and sprinkle toasted sesame seeds.

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