Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Hello Everyone! Yes, besides sharing mango recipes on the blog for the month, I’ll also be tackling the fruit with a Thai influence. I mentioned in my post last week that Thai food is one of the many favourite cuisines that I enjoy – and let’s be honest here – I’m in the middle of satisfying my insane cravings for it!

Mango Sticky Rice is a traditional Thai dessert where the main ingredients needed are sticky glutinous rice, canned or fresh coconut milk, palm sugar, and mangoes. Although this dessert originated in Thailand, it is highly consumed throughout the Indo-China region of Southeast Asia such as Laos, Cambodia, and Vietnam. Mango Sticky Rice is usually only eaten during the peak mango season, which is during the summer months of April and May. Notable shops in Bangkok famous for their Mango Sticky Rice will only sell this dessert for 4 months per year from February to June.

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

I can’t remember if the first time I had this dish was during a trip to Bangkok way back when, or at a Thai restaurant when I was still in Brunei – but nonetheless, I remember my Aunt (who is Thai) teaching me how to make this dish a couple of years back. At that time I wasn’t interested in cooking or food, so I didn’t realise then how easy it was to put this dish together and that is really only required the pantry essentials to make. Aside from having to get the mangoes from the market when I wanted to make this dish, I already had sugar, peanuts, coconut milk, and sticky rice at home.

To prepare the dish, the glutinous rice is first soaked in water and then cooked by steaming, or cooked in a rice cooker. I cooked mine over a gas stove together with the sugar and kept a very close eye on it. The coconut milk is heated, without boiling, separately with salt and then added to the cooked glutinous rice to flavour it. Mangoes are then peeled and sliced to serve with the rice, and smothered in more salted coconut milk. The result is just heavenly! If you’re a mango lover like me, then you’re definitely going to fall in love with this exotic Thai dessert.

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Disclaimer: I do apologise to any of my Thai followers, or any who have just stumbled upon my blog, and this post in particular. I’ve seen so many variations of the spelling for Khao Neoo Mamuang and I’m not sure if I’ve picked the right one! *cheeky grin*

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice Ingredients

PREP TIME 1 HOUR | COOKING TIME 30 MINS | SERVES 4-6

INGREDIENTS

  • 2 ripe mangoes, peeled and sliced
  • 1 cup sticky glutinous rice
  • 2 cups water
  • 1/2 cup coconut milk (fresh, canned, or frozen)
  • 2 tbsp white granulated sugar
  • 1/2 tsp salt
  • Roasted peanuts, roughly chopped to garnish

METHOD

  1. Sticky Glutinous Rice: Rinse the sticky glutinous rice and then leave to soak for about an hour. Drain was ready to use.
  2. Transfer the rice to a medium-sized non-stick cooking pot together with the 2 cups of water and the sugar. Bring to a slow simmer over low heat, partially covered with a lid (to leave room for steam to escape).
  3. Once simmering, leave to cook for a further 20 minutes or until the water has been absorbed by the rice. Turn the heat off, but leave the rice in the pot with the lid on tight. Allow it to sit for a further 5 to 10 minutes.
  4. Salted Coconut Sauce: While the rice is cooking away, prepare the salted coconut sauce by adding the coconut milk to a small saucepan together with the salt. Bring to a slow simmer over low heat, about 10 minutes. It is important to heat it slowly to avoid curdling the coconut milk. This happens when it is heated too quickly.
  5. Once done, turn the heat off and set aside. If your rice is already done at this point, then add half of the salted coconut sauce to the rice and give it a good mix. Set aside the other half of the sauce for later.

Tips: Experiment with naturally flavouring the sticky rice for another dept of flavour. I used juices from pandan leaves and ube (purple yam) when tackling this recipe. All you have to do is add these flavourings together before cooking the rice.

  1. Shape the sticky rice into logs and place on a serving plate. Top the rice logs with a slice of ripe mango and roasted peanuts.
  2. Drizzle with the remaining salted coconut sauce or use for dipping.
  3. Serve and enjoy while warm!

Khao Neoo Mamuang (ข้าวเหนียวมะม่วง) Mango Sticky Rice

Mango Sticky Rice is usually served differently with one big serving of rice and mango slices on the side. I decided to plate mine up differently after stumbling upon an Instagram post of Mango Sticky Rice “Sushi” hence why they look like nigiri!

BON APPÉTIT

– Ally xx

myTaste.com

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