Khao Niew Mamuang (Mango Sticky Rice)
Ingredients
- 300 gsticky rice (soaked)
- 400 mlCoconut milk (well shaken)
- 100 gpalm sugar (chopped)
- 1 pinchFleur de sel
- 2 pcMango (sliced)
- 2 pcpandan leaves (knotted)
- 1 tbspSesame seed (toasted)
- 2 tbspPeeled yellow mung beans (dry-roasted or fried)
Method
Glossy, pearly sticky rice soaked in creamy sweet and salty coconut milk. Fresh mango slices provide a juicy contrast to the soft, tender texture of the rice grains.
- 1
Rinse the sticky rice in clear water until the water is no longer cloudy. Let it soak in a large volume of water for at least 4 hours (ideally overnight) so the grains soften.
- 2
Drain the rice. Place it in a steamer lined with a clean cloth or a pandan leaf. Cook for 25 to 30 minutes. The rice should be tender to the bite but the grains must remain whole and distinct.
- 3
In a saucepan, heat the coconut milk with the palm sugar and sea salt. Stir until completely dissolved without boiling. Add the pandan leaves for fragrance.
- 4
Pour three-quarters of the hot coconut milk over the freshly cooked sticky rice in a bowl. Mix gently. Cover and let the rice absorb all the liquid for 20 minutes. The rice should become glossy.
- 5
Peel the mangoes and cut them into regular slices. Dry-roast the mung beans in a pan until they are very crunchy. Serve the warm rice with the mango. Drizzle with the remaining coconut sauce and sprinkle with sesame seeds and mung beans for the authentic crunch.
Frequently asked questions
How do you get this dish right?
- Rice must be hot when you pour the coconut milk for maximum absorption.
- If the mango isn't ripe enough, the dish loses its purpose.
- Don't skip the salt, it's what wakes up the fat in the coconut.
How long does this dish keep?
Eat immediately. The rice hardens in the fridge and loses its silky texture.
