Thai Mango Sticky Rice: The Perfect Combination

Thai Mango Sticky Rice: The Perfect Combination

Mango sticky rice, known as khao neow mamuang in Thai, is a dessert that I absolutely adore whenever I travel to Thailand. This delightful treat features sweet, sticky rice combined with rich coconut milk, ripe mango, and a sprinkle of crispy mung beans on top.

Ingredients You’ll Need

To make mango sticky rice, gather the following ingredients:

• 1 kg Thai sticky rice
• 800 ml coconut milk
• 150 g sugar
• 1 teaspoon salt
• Ripe mango, preferably sweet varieties like Hoa Loc mango
• 100 g mung beans (optional)

Preparing the Sticky Rice

Start by thoroughly rinsing the sticky rice—typically, I wash it about six times to remove excess starch. After rinsing, soak the rice in water for about six hours. Once the soaking water becomes clear, the rice is ready for steaming.

Using a steamer, cook the rice for about 15 minutes until it’s soft and tender. Meanwhile, heat the coconut milk with the sugar and salt, stirring gently until fully dissolved.

Mixing the Rice with Coconut Milk

Transfer the sticky rice to a bowl and gradually pour in the coconut milk, mixing gently. Be careful not to add all the coconut milk at once; instead, incorporate it slowly to prevent the rice from becoming too mushy.

Once mixed, the rice should be sticky and glossy, thanks to the richness of the coconut milk. It should have a sweet flavor, infused with a hint of coconut, and a touch of salt to enhance the overall taste.

Preparing the Mango and Mung Beans

Choose the ripest and sweetest mangoes you can find. Slice the mango into bite-sized pieces. You can toast the mung beans until crispy for an extra crunch, which pairs wonderfully with the dish.

Final Touches on Your Mango Sticky Rice

Place a portion of the sticky rice on a plate, top it with mango slices, sprinkle some toasted mung beans, and drizzle a little extra coconut milk on top. This dish is best enjoyed fresh right after making it; avoid storing it for long periods or refrigerating, as it can compromise the quality of the rice.