The best mango to eat with this dish is called 'Naam Dok Maai' (flower nectar mango), which is available in South East Asia. Garnish with toasted sesame seeds or fried salty mung beans. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Slice mango as shown and arrange on a plate.Let the rice absorb the coconut milk for 10-15 minutes. I usually add until just before I see puddles of coconut milk. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. You don’t want very wet rice, it should be somewhat dry and sticky. Depending on the rice used, it should be around 75% of the sauce. Stir well and keep adding more until you reach saturation point. When the rice is finished, spread out in a shallow bowl and cover with 1/2 the thin sauce (the sauce you made first).Stir until thickened, and remove from heat. Mixing the starch beforehand will prevent any lumps from forming in the sauce.
Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. In another small saucepan, add the 1/4 cup coconut milk, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt, and stir over low heat until dissolved. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar & 1/4 teaspoon salt, and stir over low heat until dissolved. While steaming, prepare the sauce for the rice.You could also try using a regular steamer, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan. Steam for 20 minutes on medium-high in a sticky rice steamer.Soak the sticky rice for at least an hour before steaming.1/4 cup coconut milk (chao koh brand, shaken).1/4 teaspoon toasted sesame seeds or salted fried mung beans (optional).1/2 cup coconut milk (chao koh brand, shaken).Khao Nieow Ma-muang is a very popular dessert with both Thais and foreign visitors, and the first sweet we’re adding to the site.
#MANGO STICKY RICE RECIPE FREE#
It makes cooking hassle free and quick.It’s mango season here in Thailand, and the best way to enjoy them is to pair the sweet fruit with sweet and salty coconut-milk sticky rice. I have used Borosil Induction for cooking the rice. The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and saucepan If you want to substitute sugar and make it healthier, you can use mild sweeteners.ĮQUIPMENTS USED TO MAKE MANGO STICKY RICE.For maximum flavour use best quality mango to make this mango sticky rice.If you want to reheat the rice use a microwave or a steamer instead to in the saucepan.It tastes best when serve cold but depend on your choice completely. Shake the can well before using it as the milk separates when sitting for too long. Use high quality coconut milk to make this recipe.Just soak the rice and cook it in normal pot. You don’t need a pressure cooker to make the rice.They can be found in supermarkets or online also. As the sticky rice is the main component of this recipe, do not substitute it with any other local or jasmine rice.THINGS TO KEEP IN MIND BEFORE MAKING MANGO STICKY RICE It also prevents lumps in the coconut cream sauce.
To make the sauce thick and nice, we add corn flour. You can use normal home sugar to prepare it. It is also responsible for flavouring the mango sticky rice. Traditionally this is made with fresh coconut milk but I have used dabur coconut milk for this recipe. It is the parent ingredient of our mango sticky rice pudding. COCONUT MILKĬoconut milk gives flavour to both rice and sauce. I have used the rice from urban platter but you can use local rice also from your nearest supermarket.
These are glutenous and develops a chewy texture when cooked. Sticky rice is the base ingredient of mango sticky rice. INGREDIENTS USED TO MAKE THIS MANGO STICKY RICE STICKY RICE I recommend you all to give a try to this Thai dessert that will take you to Southeast Asia by just spooning rice into a bowl, adding some fresh mango slices, and smothering it with the delicious coconut sauce. So, mango season has arrived in India and I want to treat myself by making this mango sticky rice. The base ingredient of this dish is glutenous rice which develops a soft and chewy texture. Whenever I see coconut and mango, my mind goes to the classic mango sticky rice which is also called khao niaow ma muang. The classic combination of coconut milk, mango and sticky rice is so popular from the street food of Thailand which is one of my favourites too.
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