Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The most famous Thai dessert, and for good reason! Sweet sticky rice pairs so well with sweet-juicy-tart mango. Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ]; Malay: pulut mangga) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands.
Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
- Take Cooking the sticky rice:
- Make ready 4 cups water (may need to add more or less to steam the sticky rice)
- Get 1/2 cup glutinous rice (sticky rice, add more or less depending on preference)
- Take Sweet coconut milk sauce:
- Take 1 cup coconut milk (of 400ml can)
- Make ready 1-2 tablespoons sugar (palm or caster sugar. Add more or less)
- Make ready Salty sweet coconut milk sauce topping:
- Make ready remaining coconut milk (of 400ml can)
- Make ready 5-6 teaspoons sugar (palm or caster sugar, add more or less depending on preference)
- Prepare 1/8 teaspoon salt (add more or less depending on preference)
- Get Serving:
- Make ready 1-2 ripe mangoes (alphonso is best), sliced
- Get Salty sweet coconut milk sauce (topping)
- Prepare 1-2 teaspoons sesame seeds, for garnish (optional)
But putting them together isn't the way to eat them for me. I feel that the sweet, sticky rice makes the mango tangy for no good reason if I eat them together. If I eat the mango alone the mango is sweet like fruit. Thai Mango Sticky Rice (Khao Niaow Ma Muang) is a delicious and all natural Thai style dessert made with fresh mango, sticky rice and coconut milk.
Steps 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.
Khao Niaow Ma Muang is a traditional Thai dessert dish, that's well known and popular both in Thailand and around the globe. I use coconut milk twice in my Thai mango and sticky rice. A sweet snack that combines the richness of sticky rice, the sweetness of ripe mangoes and the creaminess of coconut milk. 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 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.
So that’s going to wrap it up with this special food thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
