Sticky Rice with Mango (Khao Niew Mamuang) is one of Thailand’s most famous desserts. The combination of sweet, creamy coconut-infused sticky rice and juicy, ripe mango makes for an irresistible treat. But what’s the secret to making it perfect? Let’s dive into the traditional method!
Ingredients You Need:
- 1 cup glutinous (sticky) rice
- 1 cup coconut milk
- ¼ cup sugar
- ½ teaspoon salt
- 1 ripe mango, sliced
- 1 tablespoon toasted sesame seeds or mung beans (for garnish)
How to Make Sticky Rice with Mango
- Soak the Sticky Rice – Rinse the sticky rice thoroughly and soak it in water for at least 4 hours (or overnight for best results).
- Steam the Rice – Drain and place the rice in a bamboo steamer lined with cheesecloth. Steam over medium heat for about 25 minutes.
- Prepare the Coconut Sauce – In a saucepan, heat the coconut milk, sugar, and salt over low heat. Stir until dissolved but do not boil.
- Mix the Rice and Coconut Milk – Once the rice is cooked, transfer it to a bowl and gradually pour in the coconut mixture. Stir gently and let it sit for 10-15 minutes to absorb the flavors.
- Serve and Garnish – Plate the sticky rice alongside fresh mango slices, drizzle with extra coconut sauce, and sprinkle with sesame seeds or mung beans for crunch.
Tips for the Best Sticky Rice:
- Use high-quality Thai glutinous rice for the best texture.
- Let the rice absorb the coconut milk completely before serving.
- Serve warm for the most authentic taste!
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