Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง)
Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is something which I’ve loved my whole life.

To get started with this recipe, we have to first 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 can achieve it.

The ingredients needed to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
  1. Get Cooking the sticky rice:
  2. Make ready 4 cups water (to steam the sticky rice)
  3. Prepare 1/2 cup glutinous rice (sticky rice, add more or less depending on preference)
  4. Make ready Salty coconut milk sauce:
  5. Make ready 1 can coconut milk (divided)
  6. Prepare 5-6 teaspoons sugar (palm or caster sugar, add more or less depending on preference)
  7. Prepare 1/8 teaspoon salt (add more or less depending on preference)
  8. Take Sweet coconut milk topping:
  9. Prepare 1 can coconut milk (divided)
  10. Get 1-2 tablespoons sugar (palm or caster sugar. Add more or less)
  11. Make ready Serving:
  12. Get 1-2 ripe mangoes (alphonso is best), sliced
  13. Take Sweet coconut milk sauce (topping)
  14. Prepare 1-2 teaspoons sesame seeds, for garnish (optional)
Instructions to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
  1. Add a 1/2 cup of rice into a sieve, place over a a bowl, 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.
  2. 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.
  3. 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.
  4. 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).
  5. In the meantime, in a medium size saucepan add 1 cup coconut milk. On medium heat, bring to gentle simmer. Add sugar and salt, stirring frequently until all of the sugar and salt has dissolved and taste (adjust taste, add more or less sugar or salt 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.
  6. Check rice and once cooked remove from the steamer basket and transfer into a large bowl. Then add the warm sweet and salt 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). Tip: sticky rice can be made in advanced. Be kept covered at room temperature until ready to be used.
  7. Peel the mango(es) and slice each piece into thin lengthways slices. Then set aside.
  8. Now add the remaining coconut milk into a small saucepan. On low heat bring to gentle simmer. Add sugar and keep stirring occasionally, until all of the sugar has dissolved. Cook for about a minute or until warm. Then transfer sweet coconut milk sauce into a serving bowl. Let it cool to thicken slightly.
  9. 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. Or shape rice on preference.
  10. 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 coconut milk over the sticky rice. Sprinkle sesame now (if using). Eat and serve immediately while fresh and the coconut milk is warm.

So that is going to wrap this up with this special food thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) recipe. Thank you very much for reading. I am confident you can make this at home. There’s 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. Thanks again for reading. Go on get cooking!