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We hope you got insight from reading it, now let’s go back to thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) recipe. To cook thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) you only need 14 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
- You need Cooking the sticky rice:
- Provide 4 cups water (may need to add more or less to steam the sticky rice)
- You need 1/2 cup glutinous rice (sticky rice, add more or less depending on preference)
- Prepare Sweet coconut milk sauce:
- You need 1 cup coconut milk (of 400ml can)
- Take 1-2 tablespoons sugar (palm or caster sugar. Add more or less)
- Take Salty sweet coconut milk sauce topping:
- Get remaining coconut milk (of 400ml can)
- Get 5-6 teaspoons sugar (palm or caster sugar, add more or less depending on preference)
- Provide 1/8 teaspoon salt (add more or less depending on preference)
- Get Serving:
- Prepare 1-2 ripe mangoes (alphonso is best), sliced
- Use Salty sweet coconut milk sauce (topping)
- Provide 1-2 teaspoons sesame seeds, for garnish (optional)
Instructions to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
- Add glutinous rice into a sieve, wash rice several times in cold water until water is clear. Tip: use a whisk to clean the rice, rather than fingers. Makes it easier.
- Transfer cleaned sticky rice to a bowl. Add cold water enough to submerge rice, and cover with a lid or cling film. Soak for 3-4 hours or overnight.
- Once rice has soaked long enough, in a medium size rice cooker (that comes with a steamer basket), add water to the rice pot. Place steamer basket on top. Or use a wok, add enough water and place bamboo steamer on top. Then drain water from the sticky rice using a sieve to catch all of the rice grains.
- Transfer sticky rice into a muslin cloth and place rice in steamer basket and tie up. Tip: Water should not touch the rice steamer. Steam the rice for 30 to 40 minutes, or until rice is tender and translucent. Stir the rice occasionally to ensure all the grains cook evenly, and check water level (add more if required).
- In the meantime, to make the sweet coconut milk sauce, in a medium size saucepan add 1 cup coconut milk. On medium heat, bring to gentle simmer. Add sugar, stirring frequently until all of the sugar has dissolved and taste, it should sweet taste (adjust taste, add more sugar depending on preference). Ensure you do not boil the mixture. Once coconut milk is hot remove pot from heat and cover with a lid to keep mixture warm.
- Once the rice is cooked, remove from the steamer basket and transfer rice from muslin into a large bowl. Then add the warm sweet coconut milk mixture, mix and stir coating every grain of rice. Set aside the rice, cover with cling film to let the coconut milk mixture get fully absorbed (between 35 to 40 minutes).
- Peel the mango(es) and slice each piece into thin lengthways slices. Then set aside.
- Now to make the salty sweet sauce topping add the remaining coconut milk into a small saucepan. On low heat bring to gentle simmer. Add sugar and salt and keep stirring occasionally, until all of the sugar and salt has dissolved. Taste and adjust if needed (add more sugar or salt depending on preference). It should have a salty sweet taste. Cook for about a minute or until warm. Then transfer the sweet and salty coconut milk topping sauce into a serving bowl. Let it cool to thicken slightly.
- To serve, use a small rice bowl add sticky rice and mould (this forms a round shape). Tip: place cling film in bowl prior to adding rice, this helps to prevent rice sticking to the bowl. Or make any shaped rice.
- Place the moulded or shaped rice onto a serving plate. Along with a few or many slices of mango. Spoon over as little or as much of the thickened sweet and salty coconut milk over the sticky rice. Sprinkle with sesame (if using). Serve and eat immediately while fresh and the sweet and salt coconut milk sauce topping is warm.
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