Thai
Vegan
Gluten freeKhao niao mamuang
Mango sticky rice
Khao niao mamuang (ข้าวเหนียวมะม่วง): mango sticky rice with salted coconut cream
Khao niao mamuang is what Bangkok queues for in April and May, when nam dok mai and ok rong mangoes flood the markets at Pak Khlong Talat and street carts sell little foam boxes of it all afternoon. Steamed glutinous rice is soaked in warm, lightly salted sweet coconut milk until every grain turns glossy and plump, then served beside slices of ripe mango with a spoonful of thick salted coconut cream and a scatter of crisp yellow mung beans. The common mistake is boiling the rice like ordinary rice: glutinous rice must be soaked and then steamed, or it collapses into paste. Chef's tip: pour the coconut sauce over the rice while both are hot and cover the bowl for 15 minutes; hot rice drinks the sauce in, cold rice leaves it sitting on top.
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 520 kcal
Ingredients
For the sticky rice
- 10 ½ oz glutinous (sticky) ricesoaked in cold water for at least 4 hours or overnight
- 1 pandan leaf (optional)tied in a knot
For the sweet coconut sauce
- 1 ¼ cups coconut milkfull fat
- 2 ½ oz caster or palm sugar
- ½ tsp salt
For the salted topping
- ½ cup coconut cream
- 1 tsp rice flour
- ¼ tsp salt
To serve
- 2 ripe mangoeslarge, sweet and fragrant
- 2 tbsp toasted split yellow mung beans (optional)
Tick what you have; the rest goes in the basket.
Method
0/6 doneStep 1: Drain the soaked 10 ½ oz glutinous (sticky) rice and rinse until the water runs clear. Line a steamer basket with a damp muslin cloth and spread the rice over it in an even layer, with 1 pandan leaf on top if using.
Step 2: Steam over rapidly boiling water for 25 minutes, turning the rice over once halfway, until every grain is translucent and chewy with no white chalky centre.
25 minStep 3: While the rice steams, warm 1 ¼ cups coconut milk with 2 ½ oz caster or palm sugar and ½ tsp salt in a small pan over a low heat, stirring until the sugar dissolves. Do not let it boil or the coconut separates.
5 minStep 4: Tip the hot rice into a bowl, pour over the warm sauce, stir gently and cover. Leave for 15 minutes until the rice has soaked up the sauce and looks glossy.
15 minStep 5: For the topping, whisk 1 tsp rice flour into ½ cup coconut cream with ¼ tsp salt and heat gently, stirring, until it thickens to a pouring-cream consistency, about 2 minutes.
2 minStep 6: Peel 2 ripe mangoes and cut each cheek off the stone, then slice it thickly. Serve a mound of sticky rice beside the mango, spoon over the salted cream and scatter with 2 tbsp toasted split yellow mung beans. Eat the same day; do not refrigerate the rice or it turns hard.
KrazyBadal
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