Thai Sticky Rice with Mango (Khao Niaow Ma Muang)
User Reviews
5
Thai Sticky Rice with Mango (Khao Niaow Ma Muang)
Description
Khao Niaow Ma Muang begins with rinsed and soaked glutinous rice, which is then steamed—often with pandan leaves—to infuse subtle fragrance. The coconut cream is simmered with sugar and salt, producing a sweet and slightly salty sauce that is poured over the freshly steamed sticky rice, allowing it to absorb the flavors and retain moisture.
The combination of the dense chewy rice with the juicy, ripe mango slices creates a pleasing contrast. Toasted sesame seeds add a nutty element and slight crunch on top. The recipe may include a small amount of cornstarch dissolved in water to thicken the coconut sauce further if needed.
This dish is a popular Thai dessert, often served chilled or at room temperature, perfect for warm weather and highlighting tropical fruit season. It balances richness from coconut with natural sweetness from mango, creating a dessert that feels indulgent yet fresh.
Ingredients
- 1 cup glutinous rice
- 1 pieces pandan leaves -cut into 3 inch pieces optional
- 1 can coconut cream (400ml)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1-2 pieces Mango ripe
- sesame seed for toppings, roasted
- ½ teaspoon cornstarch - dissolved in 1 teaspoonof water
Instructions
- Rinse and drain glutinous rice in tap water several times until water becomes clear, to remove starch. Transfer to a bowl and soak in enough water for at least an hour or overnight.
- Drain the water and transfer the rice in a steamer basket lined with a cheese or muslin cloth. Add 4 pieces of pandan leaves. Place the steamer basket over the pot with boiling water. Steam for 15-20 minutes or until rice becomes translucent and cooked. Remove pandan leaves and transfer rice to a large bowl and fluff it several times using a spoon so they will not lump together. Cover and rest for 5 minutes.
- Meanwhile, in a large pot or deep pan, combine coconut milk, sugar and salt. Bring to a gentle simmer over medium heat. Turn off the heat once it simmers and sugar is completely dissolved. Remove from the stove. Take ¼ cup of coconut cream and set aside for toppings.
- Pour half of the remaining hot coconut milk to the bowl of still steaming hot rice and gently toss until well combined. Gradually add more of coconut milk to the rice and stir. Do it gently to prevent rice from becoming mushy. You might need to use all the remaining coconut milk or not, the target is to have a grainy but slightly wet and sticky porridge texture. Remember that the hot rice will continue to absorb the liquid as it cools down. Cover the bowl with plastic wrap so the top will not dry out.
- Return the reserved ¼ cup of coconut cream to the saucepan and add the cornstarch slurry. Cook over low heat stirring constantly until it thickens a bit. Remove pan from heat and transfer the sauce to a bowl or milk pourer for serving later.
- As the rice cools down, peel the mango/es. Cut the flesh from the pit on both sides and cut them in cubes or slices.
- Assembly: Fill a small cup with sticky rice and invert it into a plate or bowl. Add slices of mangoes on the side. Pour some coconut cream sauce on top of the rice and mango slices or serve it in a saucer as a dip. Sprinkle with some roasted sesame seeds
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 303mg | 13% |
| Potassium | 432mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 18mg | 20% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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