Thai Sticky Rice with Mango, or Kao Niew Mamuang, is undoubtedly my favourite Thai Dessert.
Its fragrant simplicity is timeless. I have loved it since I was a little girl living in Bangkok and will still try to eat it at least once a day when I am visiting Thailand. A bit much, I know, but nothing beats the Kao Niew Mamuang made by Bangkok street vendors.
Sticky rice is made using a long grain glutionus rice. It needs to be soaked overnight prior to cooking. I use my Thai sticky rice steamer to cook it.
The sticky rice is then mixed with coconut milk that's been boiled with sugar and salt and then topped with ripe mango and toasted sesame seeds.
To prepare the rice, I first wash and drain it after its been soaking. I then wrap it in cheese cloth and place it in the bamboo steamer basket. Next, I cover the rice parcel and steam it for 25 minutes or until the grains are chewy and pop in your mouth. This steaming process can also be done in a normal steamer if need be but the rice has to be wrapped in cheesecloth so it's easier to handle.
The next step will follow in the recipe, however, an important thing to remember which my dad told me, was not to follow the recipe too closely when preparing the coconut milk mixture. He advises to have 3/4 of a cup of sugar on standby but not to neccessarily throw it all in at once in case it's too sweet for your liking. Do it to taste and find the perfect balance for you.
2 ripe mangoes
2 cups glutinous rice
1 1/2 cups of coconut milk
3/4 cup of sugar
1/2 tsp salt
1 tsp of toasted sesame seeds
Coconut Milk Topping
1/2 cup coconut milk
1/4 tsp salt
1 tbs sugar
- Wash the rice, soak it overnight and the drain.
- Wrap the rice in cheesecloth and then steam it until just done (about 25 minutes).
- Meanwhile, in a small saucepan gently heat 1.5 cups of coconut milk together with 1/2 cup of sugar and 1/4 tsp of salt. Stir well to dissolve the sugar. Taste the mixture to see if you need the rest of the sugar and salt. Keep warm.
- Remove the sticky rice and put it into a large bowl. Add most of the warm coconut milk to the rice and stir well with a fork to coat the grains but don't mash the rice. Reserve a little of the milk to drizzle over the rice when serving. Set the rice aside to soak for an hour.
- Just before serving, peel and cut the mangoes into thick slices. Arrange the sticky rice on a serving plate with mangos. Drizzle with remaining coconut milk and sprinkle with toasted sesame seeds.