Mango Sticky Rice
(Khao Niaow Ma Muang)
Prepared in kitchens all over Thailand, Mango Sticky Rice is a popular dessert made of rice, sweetened coconut milk and mangoes. Delicious and traditional, this dish is easy to prepare. The most important ingredient is the mangoes, of course. But don’t worry if you don’t have mangoes in your kitchen. You can prepare this recipe with any other sweet fruit, including peach, papaya, banana, cantaloupe or apricot.
3 cups sticky rice (also labeled “glutinous rice” or “sweet rice”), soaked overnight in water or thin coconut milk and drained
2 cups canned coconut milk
¾ cup palm sugar, or substitute brown sugar
1 teaspoon salt
4 ripe mangoes, or substitute sliced ripe peaches or papayas
Mint or Asian basil sprig
- Steam sticky rice in a steaming basket for 30 to 45 minutes or until soft.
- While the rice is steaming, heat the coconut milk until hot; avoid boiling. Stir in sugar and salt until completely dissolved.
- Place prepared rice in a medium-size mixing bowl and pour half the coconut milk over, saving the rest for later. Evenly distribute the coconut milk through the rice and allow the flavors to blend.
- Peel the mangoes. (See mango peeling instructions.)
- Arrange a small mound of sticky rice on individual dessert plates and display the cut mangoes decoratively on top or to the side of the rice. Top with the extra coconut milk mixture.
How to Peel a Mango
If you’ve ever wondered how to peel a mango, here’s your lucky break! Stand the fruit on its end, with the stem pointing down.
1. From top to bottom, cut mango into three strips, two outer sides and a smaller middle section containing the pit.
2. Take one of the two outer mango strips and make lengthwise and crosswise cuts, forming little cubes.
3. Remove the pieces of fruit with a spoon.