‘Khao Niaw Mamuang’ ข้าวเหนียวมะม่วง is a famous Thai dessert of sticky rice and mango. The sticky rice is soaked in pandan scented sweet coconut milk. Ripe mango is sliced and served with the rice.

Ingredients and preparations

Serving bowl:

  • 1 ripe mango
  • 1 cup, cooked sticky rice

Sauce:

  • 2.5 cups, coconut milk
  • 2 tablespoons, coconut sugar
  • 1 Pandan leaf
  • 0.5 teaspoon, sea salt

Aromatics and garnishes:

  • toasted sesame
Method

1.Prepare in advance sticky rice. I like the quick sticky rice method shared by Pailin from Hot Thai Kitchen.

2.Pour the coconut milk to a pot, add a pandan leaf, coconut sugar and a pinch of salt. Bring the sauce to a gentle boil and turn off the heat.

3.Pour about a cup of the warm sauce onto the sticky rice and let sit. The rice will absorb the coconut milk and would become more creamy. Keep the rest of the sauce.

4.Scoop a ball of sticky rice and place it in a serving bowl. Slice a mango into bite-sized pieces and set them next to the rice pile. ladle the remaining sauce into the bowl sprinkle with roasted sesame.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: