Thai Mango Sticky Rice, known as Khao Niaow Ma Muang, is a beloved Thai dessert that combines sweet, glutinous rice with creamy coconut milk and ripe mangoes. This dish is a staple in Thai cuisine, often enjoyed during mango season when the fruit is at its peak sweetness. The contrast between the warm, slightly salty coconut-infused sticky rice and the cool, juicy mango creates a delightful balance of flavors.
Ingredients:
- 1 cup Thai glutinous rice (sticky rice)
- 1 ½ cups coconut milk
- ½ cup sugar
- ½ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds or mung beans (optional)
- ½ cup coconut cream (for topping)
- ¼ teaspoon salt (for topping)
Instructions:
- Prepare the Sticky Rice:
- Rinse the glutinous rice thoroughly until the water runs clear.
- Soak the rice in water for at least 4 hours or overnight.
- Drain the rice and steam it in a bamboo or regular steamer for about 25-30 minutes until tender.
- Make the Coconut Sauce:
- In a saucepan, combine coconut milk, sugar, and salt.
- Heat over medium-low heat, stirring until the sugar dissolves.
- Remove from heat and pour half of the mixture over the cooked sticky rice.
- Cover and let it sit for 15-20 minutes to absorb the flavors.
- Prepare the Coconut Topping:
- In a small saucepan, heat the coconut cream with salt until slightly thickened.
- Set aside for drizzling over the dessert.
- Assemble the Dish:
- Place a portion of sticky rice on a plate.
- Arrange sliced mangoes beside the rice.
- Drizzle the coconut topping over the rice.
- Sprinkle toasted sesame seeds or mung beans for added texture.
- Serve and Enjoy:
- Thai Mango Sticky Rice is best served warm or at room temperature.
- Enjoy this creamy, sweet, and tropical dessert with a refreshing drink.
This dish is a favorite among locals and tourists alike, often found in street markets and restaurants across Thailand. Would you like tips on selecting the best mangoes for this recipe? 😊