Mango Sticky Rice – Khao Niew Ma muang – ข้าวเหนียวมะม่วง
June 11, 2016
Mango sticky rice, or khao niew mamuang as it’s known in Thailand is without a doubt the number one Thai dessert of all time so what better recipe to post up for my first dessert on the website?
If you’ve been to Thailand and you eat street food, chances are you’ve eaten mango sticky rice as it’s absolutely everywhere you go!
I’m not a big fan of desserts, as I don’t have much of a sweet tooth but I love mango sticky rice. Sticky rice soaked in sweetened coconut milk with a salted coconut sauce and a perfectly ripe mango………What’s not to love?
This is a bit longer than my normal recipes due to the fact you need to soak the rice for at least five hours but as long as you get organised and do it before you go to bed you can crack straight on in the morning!
There are a few different elements to mango sticky rice but please don’t be put off, they are remotely difficult. In fact, the toughest part of the process is probably peeling the mango!
Sticky rice is traditionally cooked in a special basket over a pot. If you have one the great, if not then you can use a normal steamer with some muslin cloth or a clean tea towel placed inside and that will work just fine.
A traditional sticky rice basket.
You can buy Thai glutinous rice in Asian grocery stores, in most supermarkets now or online. I have also used Indian glutinous rice for this but I always try to buy Thai as all rice behaves differently but if you’re stuck then Indian glutinous rice will do.
Mango Sticky Rice - Khao Niew Ma muang - ข้าวเหนียวมะม่วง
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Try this step by step recipe for everyone's favourite Thai dessert, Mango Sticky Rice - Khao Niew Ma Muang - ข้าวเหนียวมะม่วง.
Rinse the soaked rice in three or four changes of cold water to remove and excess starch and place in the steamer. If using the traditional steamer, cover with a plate. If not put the lid on your normal steamer and cook over a medium/high heat for 20-25 minutes.
Whilst the rice is cooking, get on with the sweetened sauce and the mung beans.
Heat 250 mls of the coconut milk with the sugar over a medium heat with a small pinch of salt until the sugar has dissolved. Remove from the heat.
Place the mung beans in a pan of water and bring to the boil. Turn down and simmer for 10 minutes then drain. Dry the mungbeans on kitchen paper. Heat a little oil in a non stick pan and toast the mungbeans until crispy. Keep them moving and don't take your eye of them as they will burn quickly!
When the rice is done, put into a bowl and add the sweetened coconut milk (it will look like too much liquid but don't worry, it will absorb into the rice). Cover the bowl with foil or a large towel and set aside for 40 minutes, turning once halfway through.
For the salted sauce, heat the remaining coconut milk in a pan with a large pinch of salt and a pinch of sugar and mix in the cornflour a little time until you have a thick sauce.
Peel and cut the mangoes, and arrange onto boards or plates. Dip your hands in water (this makes the rice easier to handle) and shape the rice into large balls. sprinkle over the toasted mung beans and serve with the salted coconut sauce.