Sticky rice with Mango
My favorite Thai dessert -- sticky rice with mango
I love sticky rice and mango, or Khao Niew Ma-muang. Thai sticky rice is made with glutinous rice, also called sweet rice, and is not to be confused with Japanese sushi rice. You can buy glutinous rice at Asian markets or here online.
The owner of my favorite local Thai restaurant confided to me that she eats sticky rice and mango for breakfast. Ever since she told me this, I make a little extra for breakfast the next day.
Traditional method of cooking
Thai sticky rice is wrapped in cheesecloth and steamed in a conical steaming basket over a Thai steamer. This kit includes glutinous rice, steaming basket, cheese cloth and steamer - everything you need to make sticky rice. While I am not a big fan of single-use equipment, it is fun to make rice this way. You can also use a Chinese stacked bamboo steamer to steam the rice.
Thai sticky rice with mangos is a gluten-free dessert.
- Wash your rice well. Put the rice in a bowl, fill the bowl with water and swish the rice around. The water will cloud up. Drain off the water and repeat until the water runs clear.
- The rice needs to be soaked overnight or at least 4-6 hours before steaming.
- Steaming time can vary depending on the age of the rice. Check the rice for doneness before removing from the steamer.
- Save the cheese cloth to use over and over. Rinse it well after each use.
- Prepare the rice during the day and let it soak up the coconut milk. Steamed sticky rice can stay at room temperature for several hours.
Sticky rice with Mango
Yield 2 servings
Sticky rice with mango is my favorite Thai dessert. Steamed glutinous rice is soaked in a coconut milk, served with mangos and topped with a coconut sauce. Also great for breakfast!
- 1 cup sticky rice
- 1 1/2 cups coconut milk, preferably Aroy-D, divided
- 1/3 cup sugar
- 1 t plus 1 pinch salt, divided
- 1 ripe mango, peeled and sliced
- 1 1/2 t rice flour
- Mint sprigs for garnish
- Toassted sesame seeds for garnish
- Wash and rinse your rice well. Put the rice in a bowl, add water and vigorously swish the rice around with your hands to loosen any powder. Drain the rice and repeat 2-3 more times until the water runs clear. Add more water to the bowl so that the rice is covered by about 2 inches of water. Cover with a cloth and set aside for 6 to 8 hours, or overnight.
- Wrap the rice in a cheesecloth to make a flat packet. Place in the bottom of a Thai rice steaming basket. Add a few inches of water to the metal steamer and bring to a boil. Place the basket on top of the steamer. The water should not be touching the basket and reduce the heat to a simmer. Put an 8" pot lid on top of the rice. Steam for 15 minutes. Flip the rice bundle and steam for another 15 minutes. Rice is done when it is tender throughout the rice grain. When rice is done, remove it from the steamer, remove the cheesecloth and let it cool in a bowl.
- In a separate pot simmer 1 cup coconut milk, sugar and 1 t salt in a pan over low heat. Bring almost to a boil, reduce heat and simmer for 5 minutes. Pour coconut mixture over sticky rice, toss and turn until it is well-combined. Loosely cover and let rice sit at least 30 minutes to absorb the sugared coconut milk. The rice can sit at room temperature for several hours.
- Prepare a topping by combining 1/2 cup coconut milk, a pinch of salt and 1 1/2 t rice flour in a small pan. Bring to a near boil and turn down to low heat. Simmer for about 10 minutes until the sauce has thickened.
- Mound the sticky rice on a serving platter and surround with mango slices. Serve the rice with the topping on the side. Garnish with sesame seeds and mint sprigs.
THIS SERVES WELL WITH