Thai Mango Sticky Rice (Khao Niao Ma Muang)

Thai Mango Sticky Rice

On my recent trip to Thailand, I bought back some Thai Sweet Rice. It is actually glutinous rice, but it is less sticky than our local version and holds its shape even after cooking. I've tried making this dessert before, but used our local glutinous rice by mistake and the result was a horrible soggy mess.

Mangoes are in season and I managed to buy some thai honey mangoes at NTUC last week. After keeping them for a few days, they finally ripened over the weekend and I decided to try making Khao Niao Ma Muang again. It turned out perfect!

I made some adapations to the original recipe though. Firstly, I quardupled the recipe, as I figured with all the effort I may as well make more. The 2 cups of rice was just nice for 5 adults. I followed the quantity in the original recipe and ended up with too much coconut milk left over. So the recipe below reflects the reduced amount.

 

Thai Mango Sticky Rice

adapted from here

INGREDIENTS

For the Rice

2 cups raw sticky rice

1 cup coconut milk 

1/2 teaspoon salt

2 1/2 tablespoons white sugar

2 ripe thai honey mango

For the Sauce

1/4 cup coconut milk

1/8 teaspoon salt

1 1/2 teaspoons white sugar

1/2 teaspoon tapioca flour/ rice flour/ corn flour

 

METHOD

1. Soak the sticky rice for at least an hour before steaming. I soaked it before bed and steamed the next morning.
2. Line the varoma tray with a cheese cloth. Drain the rice and spread it on the cheese cloth in an even layer.
3. Steam for 20-25 minutes on varoma temperature,speed 1.
4. While steaming, prepare the sauce for the rice. Add the 1 cup of coconut milk to a saucepan along with the 2 1/2 tablespoons sugar & 1/2 teaspoon salt, and stir over low heat until dissolved. Set aside.
5. Prepare the topping sauce 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. Mix the flour with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.
6. When the rice is finished, spread out in a shallow bowl and cover with the thin sauce. Stir well and keep adding more until you reach saturation point. It should be wet but not drowning in sauce. You will see very small puddles of coconut milk. Different brands of rice may absorb different amounts, so do adjust accordingly. Stir well and cover with a towel. Let the rice absorb the coconut milk for 10-15 minutes.
7. Using a vegetable peeler, peel the skin off the mango and slice off the flesh on each side of the seed.
8. Scoop a small amount of sticky rice onto a plate and arrange the mango on top or to the side. Garnish with the thick coconut milk sauce.