Khao Niao Mamuang (Mango Sticky Rice)
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The Tale of Khao Niao Mamuang (Mango Sticky Rice)
Khao niao mamuang, mango sticky rice, pairs glutinous rice, a staple of northern and northeastern Thailand and Laos, with ripe mango. It's traditionally enjoyed during Thailand's mango season each April and May, often tied to Songkran, the Thai New Year celebrations.
Ingredients
Scale:· 4 servings
- 1.5 cups glutinous (sticky) rice, soaked overnight
- 1.5 cups coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes, sliced
- 1 tbsp toasted sesame seeds or mung beans for garnish
Instructions
- 1Drain the soaked sticky rice and steam it in a bamboo steamer or steamer basket lined with cheesecloth for about 20-25 minutes, until tender and translucent.
- 2While the rice steams, heat coconut milk with sugar and salt in a saucepan, stirring until dissolved; reserve a small portion for topping.
- 3Pour the remaining warm coconut milk over the hot cooked rice and stir gently to combine, then let it sit for 10-15 minutes to absorb.
- 4Slice the ripe mangoes.
- 5To serve, place a scoop of the sticky rice on a plate alongside mango slices.
- 6Drizzle the reserved coconut sauce over the top.
- 7Sprinkle with toasted sesame seeds or mung beans before serving.
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