Keyword: how to make mango sticky rice, mango sticky rice, mango sticky rice recipe, mango with sticky rice, thai mango sticky rice
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Soaking TIme: 2 hourshours
Total Time: 2 hourshours25 minutesminutes
Servings: 2people
Calories: 978kcal
Author: Phasinee Doddeo
Cost: $10
Mango sticky rice is called 'khao nieow mamuang' in Thai and is a delicious dessert dish much beloved in Thailand and rightly so. Mamuang is the word for mango and you do need nice sweet ripe mangos for the dish. The trick is in getting the rice right.
Cooking the sticky rice correctly is very important to the success of this dish - it's not difficult but is often done incorrectly. Wash the glutinous rice very thoroughly until the water runs clear.
The glutinous rice needs to be soaked before cooking. If you are using one of the steaming methods then, 2 hours is enough. If you soak for too long then the rice will start to lose its integrity and get mushy.
Line the steaming basket that came with your rice cooker with dampened muslin or cheesecloth - makes it easier to turn over. Place the rice in the cheesecloth with a small indentation in the center - like a vide volcano. Cover the rice with the rest of the cheesecloth and cook for 15 minutes. If using an alternative cooking method then follow the appropriate instructions.
After the rice has cooked for 15 minutes, open the lid and uncover the rice, tipping it over on itself, recover with the cheesecloth and quickly shut the lid. Continue cooking on the steam program for a further 2 minutes.
When your time is up, check the rice looks semi-translucent and if so tip out onto a plate ready for the next stage. If the rice still looks flat and opaque then you will need to cook a little longer - try another 3 minutes and check again until the rice does look translucent.
Making Your Sticky Rice into Dessert Rice
In a pan. mix together the coconut milk, sugar, and salt until the granules are dissolved. This is done cold. Just before the rice is ready heat up the mixture so it is warm - as soon as bubbles appear on the surface turn off the heat.
Tip the cooked sticky rice into the mixture and stir gently to incorporate the coconut milk mixture. Then cover and leave to stand for 10 minutes. When the time is up, turn the rice over, cover and leave for a further 10 minutes.
Making the Coconut Milk Sauce
The coconut milk sauce is a similar process to that you have already done. Mix the coconut milk for the sauce with the sugar and a large pinch of salt and heat together until it reaches a gentle simmer. Turn the heat down.
In a small cup, mix together the cornstarch and a little cold water into a slurry. We use this to thicken the coconut milk sauce. Add the cornstarch mixture into the warm coconut sauce in the pan and stir around. Remember that the mixture will thicken further as it cools and should be the consistency of single cream for pouring when cool - so thinner than that in the pan.
Transfer into a serving jug for pouring and serving.
Preparing the Ripe Mango
Preparing the mango is a simple process of cutting off the skin and the fibrous membrane underneath which tends to brown very quickly. In so doing you expose the juicy succulent flesh underneath,
Slice off the flesh above the large fibrous nut inside the mango, avoiding cutting too deep into the fibers for the best feel in your mouth when you eat. (You can suck off the nice bits of mango left after slicing as a cooks treat!)
Serving Idea
Slice the mango into edible sized pieces and set onto a plate alongside a serving of your ready and waiting, sticky rice.
Pour over a little of your coconut milk sauce and decorate with a few toasted mung beans to make the dish look pretty.
Serve the coconut sauce tepid so it can be easily poured over the rice or mango by the diner.
An alternative way to slice and dice the mango is to slice through above the fibrous nut with the skin still on. Then take the segment and cut through the flesh in a lattice fashion, stopping when you feel resistance to avoid cutting through the skin.Then push up the underneath of the skin which will open up the lattice and make it easy for the diner to scoop out the flesh.If you can't get mung beans then you could try an alternative nut or seed to decorate.