Delish Recipes

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai Style Khao Niaow Ma Muang Recipe (Mango Sticky Rice Dessert) is a must try dessert from Thai. The perfect blend of coconut based sticky rice with sweet and sour ripened mangoes makes it the perfect dessert to try as a finisher for your meal. The dessert is popular among the Thailand.

Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. 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):

1. Make ready Cooking the sticky rice:
2. Prepare 4 cups water (to steam the sticky rice)
3. Make ready 1/2 cup glutinous rice (sticky rice, add more or less depending on preference)
4. Get Salty coconut milk sauce:
5. Get 1 can coconut milk (divided)
6. Take 5-6 teaspoons sugar (palm or caster sugar, add more or less depending on preference)
7. Take 1/8 teaspoon salt (add more or less depending on preference)
8. Prepare Sweet coconut milk topping:
9. Make ready 1 can coconut milk (divided)
10. Prepare 1-2 tablespoons sugar (palm or caster sugar. Add more or less)
11. Get Serving:
12. Prepare 1-2 ripe mangoes (alphonso is best), sliced
13. Prepare Sweet coconut milk sauce (topping)
14. Make ready 1-2 teaspoons sesame seeds, for garnish (optional)

The classic Thai dessert known as khao niaow ma muang (mango sticky rice) is heavenly and scrumptious. Famously served as street food in Thailand and at Thai restaurants throughout the world, the taste of this tropical rice pudding is irresistible—and it's easy to make at home. ข้าวเหนียวมะม่วง My first attempt at making mango sticky rice was a complete disaster. I started by dumping an entire can of coconut milk into my rice cooker with some jasmine rice and pressing "cook".

Steps 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.

Mango on Sticky Rice is a traditional summer dessert because mangoes are in season during the summer months of April and May in Thailand. When I think of mango on sticky rice, I think of the days when school is out–the carefree summer. Khao neow mamuang (ข้าวเหนียวมะม่วง), yellow juicy mango with sweet coconut sticky rice, is one of the most incredible Thai desserts. When it's mango season in Thailand, you'll find delicious ripe mangoes all over Bangkok , and you'll discover countless street food carts and stalls at markets that sell. When the sugar melt and the mixture starts to get hot, thin the starch with a little water and whisk it well to prevent clumps, then add it to the pan.

So that is going to wrap this up with this exceptional food thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!