Mango sticky rice or khao niao mamuang is the national dessert of Thailand, especially during the mango season from April to June. The combination of creamy glutinous rice and sweet mango defines Thai summer. It is sold on every corner during the peak mango season.
Thai
Thai Mango Glutinous Rice
Thai mango glutinous rice: classic coconut and ripe mango dessert.
- thailand
- Main course
- Vegetarian
- Light
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 5 g
- Fiber 3 g
- Carbohydrates 68 g
- Fat 12 g
- Sodium 220 mg
Story behind the dish
Preparation
Thai Mango Glutinous Rice is a Thai preparation with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of glutinous rice soaked for 4 hours.
- Have ready: 400 ml of coconut milk.
- Have ready: 80 g of sugar.
- Have ready: 1 teaspoon of salt.
- Have ready: 3 ripe sliced mangoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Drain rice and steam for 25 minutes until tender and sticky.
Drain rice and steam for 25 minutes until tender and sticky. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Heat 300 ml of coconut with half the sugar and salt; mix with…
Heat 300 ml of coconut with half the sugar and salt; mix with hot rice. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Cover and rest for 15 minutes to absorb the coconut.
Cover and rest for 15 minutes to absorb the coconut. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Reduce remaining coconut with sugar until thick sauce to serve
Reduce remaining coconut with sugar until thick sauce to serve. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Serve rice on plates with rolled handle on the side
Serve rice on plates with rolled handle on the side.
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Drizzle coconut sauce
Drizzle coconut sauce, sprinkle sesame seeds and decorate with mint.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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