Desserts

Mango Sticky Rice – Khao Niew Ma muang – ข้าวเหนียวมะม่วง

Mango Sticky Rice - Khao Niew Ma muang - ข้าวเหนียวมะม่วง
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Try this step by step recipe for everyone's favourite Thai dessert, Mango Sticky Rice - Khao Niew Ma Muang - ข้าวเหนียวมะม่วง.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 5 hours to overnight
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 5 hours to overnight
Mango Sticky Rice - Khao Niew Ma muang - ข้าวเหนียวมะม่วง
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Try this step by step recipe for everyone's favourite Thai dessert, Mango Sticky Rice - Khao Niew Ma Muang - ข้าวเหนียวมะม่วง.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 5 hours to overnight
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 5 hours to overnight
Ingredients
Servings: people
Units:
Instructions
  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.