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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is one of the most well liked of recent trending meals in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is something that I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is 1-2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) using 14 ingredients and 10 steps. Here is how you can achieve that.

This is the first of my dessert recipe for my cookbook project. I really wanted to add this as it's one of my childhood favourites and I grew up eating this.

Mango sticky rice is a very traditional and famous Thai dessert in Thailand. It is a dessert made with fresh ripe mango, glutinous rice and coconut milk.

When I used to go Thailand to see family, I would often buy this at the market stalls or supermarkets. Unfortunately, this is not so common to find here and few places make this dessert well.

It is a seasonal dish and I am only able to make this when I find the right mangoes for this dish. The best mango for this is alphonso, they are packed full of sweetness, richness and flavour.

This is the reason why I decided to learn how to make it, so I could enjoy it in the comfort of my own home. Here is my version of the Thai mango sticky rice.

I hope you enjoy making and eating it as much as I do.

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Ingredients and spices that need to be Take to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):

1. Cooking the sticky rice:
2. 4 cups water (may need to add more or less to steam the sticky rice)
3. 1/2 cup glutinous rice (sticky rice, add more or less depending on preference)
4. Sweet coconut milk sauce:
5. 1 cup coconut milk (of 400ml can)
6. 1-2 tablespoons sugar (palm or caster sugar. Add more or less)
7. Salty sweet coconut milk sauce topping:
8. remaining coconut milk (of 400ml can)
9. 5-6 teaspoons sugar (palm or caster sugar, add more or less depending on preference)
10. 1/8 teaspoon salt (add more or less depending on preference)
11. Serving:
12. 1-2 ripe mangoes (alphonso is best), sliced
13. Salty sweet coconut milk sauce (topping)
14. 1-2 teaspoons sesame seeds, for garnish (optional)

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

1. 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.
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, 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.
6. 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).
7. Peel the mango(es) and slice each piece into thin lengthways slices. Then set aside.
8. 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.
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 to the bowl. Or make any shaped rice.
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 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.

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Speedy Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). Thank you very much for reading. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!