Thai Mango Sticky Rice’ is a popular Thai Dessert, called as KHAO NIAO MA MUANG. A simple combination of Steam cooked Glutinous Rice and Slices of Mangoes served with a drizzle of Sweetened Coconut Milk. Thai Mango Stick Rice is an exotic Dessert which is truly traditional, tropical, tasty and all the more fulfilling. Though Mangoes are available throughout the year in Thailand, it peaks its season during the months of April, May and June when Malaysian markets are loaded with Local and Thai Mangoes. Sticky Rice is a particular variety of rice grown in South East and East Asia. Though commonly called as Glutinous Rice(not because they contain any gluten, but for the reason they are sticky). Sticky Rice tends to become Sticky and Translucent once cooked. The trick of getting perfectly cooked Sticky Rice is to Soak them before cooking. Steam cooked Sticky Rice is then served along with Sweet Mangoes with a drizzle of Sweetened Coconut Milk. Some recipes serve Thai Mango Sticky Rice with garnishes like Roasted Sesame Seeds or cooked Yellow Moong Dhal. The dessert is best eaten warm. We can even find Food Vendors selling these sweetened sticky Rice along with Durians, Jackfruit etc., instead of Mangoes. For a detailed recipe on HOW TO COOK STICKY RICE/GLUTINOUS RICE, click here…
- 1cup sticky rice
- 2nos mango
- 1-1&1/2 cups coconut milk
- 2-3Tbsp sugar
- Pinch of salt
- 1nos pandan leaf (optional)
- Wash the Sticky Rice for two-three times or until the water runs clear. Soak the Sticky Rice in ample of water for about 2-3 Hours or Overnight. Once soaked, drain the sticky rice and discard the water
- Pour 5-6 Cups of Water at the bottom of the Steamer. Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth. Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer with the lid. Cook the Sticky Rice on high flame for about 5-8 minutes.
- Lower the flame to Medium and cook for the other 15-20 minutes. Once cooked the Sticky Rice would turn translucent. Switch off the flame and leave it aside for about 8-10 Minutes. Remove the lid of the Steamer and fluff up the rice with a chopstick/fork. Transfer the cooked Sticky Rice into a bowl.
- Soak the Sticky Rice in Warm Water for 10-15 minutes. Add the Sticky Rice and Water in a Microwave safe Bowl big enough to hold rice and water. For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
- Cover the bowl and cook on high power for 3 Minutes. Carefully remove the bowl and stir the ingredients well. Cook for another 3 Minutes. Once cooked the Sticky Rice would turn translucent. Remove the bowl and give a quick stir.
- If the Sticky Rice has not cooked, cook for another few minutes. The timing to cook the Sticky Rice depends on the type of Microwave. For every 2-3 minutes remove the bowl from the Microwave and mix it well. This way you can ensure that the Sticky rice is evenly cooked. Fluff up the rice with a chopstick/fork and transfer the cooked Sticky Rice into a bowl.
- Wash and Peel the Mangoes. Slice up the Mangoes, discard the seed and leave them aside.
- For the coconut milk sauce, Add Sugar and a pinch of Salt to the Coconut Milk and mix well. Tie up a Pandan Leaf(Screw pine Leaf) and add it into the coconut milk. Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously. Lower the flame and boil for another 2-3 minutes. Switch off the flame and discard the Pandan Leaf(Screw pine Leaf) from the Coconut Milk.
- Take a Scoop of hot Sticky Rice and place it on a serving plate. Pour 3/4 the amount of Warm Coconut Milk over the hot Sticky Rice and let it sit for about 5-7 Minutes so that it absorbs the coconut milk.
- Line up the Mango Slices along with the Sticky Rice and Coconut Milk. Drizzle the rest of the Coconut Milk just before serving the Thai Mango Sticky Rice. Enjoy!