Mango with Sticky Rice (Khao Niao Mamuang)
Sweet and fruity mango served with sweet, coconutty sticky rice.
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Ingredients
Sticky Rice
- ½ cup (100g) Thai sticky rice
- ½ cup (120ml) canned coconut milk
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
Coconut Sauce
- ⅓ cup (80ml) canned coconut milk
- 1 teaspoon rice flour
- ⅛ to ¼ teaspoon fine sea salt
- pinch of sugar
Toppings
- 2 ripe mangoes, sliced
- toasted sesame seeds (optional)
Instructions
Sticky Rice
- Rinse the sticky rice and soak it in water for 4 hours.
- Drain the water and take the sticky rice out onto a cheesecloth-lined steamer, and steam for 20 to 25 minutes, flipping the rice halfway through.
- While the rice is steaming, put the coconut milk, sugar, and salt into a small saucepan and heat until the sugar melts.
- Put the steamed sticky rice into a bowl and pour the coconut mixture over the rice. Mix together with a spoon and let it sit for 15 minutes.
Coconut Sauce
- Add the coconut milk, rice flour, salt and sugar into a pan. Mix together and let it come to a boil. Turn the heat off and let it sit.
Assembly
- Plate the sticky rice and put the sliced mango alongside the rice. Pour the coconut sauce on top of the rice and sprinkle some toasted sesame seeds.
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