Thailand's Mango Sticky Rice Recipe (Khao Niao Mamuang)

Thailand is known for it's amazing natural sceneries and mouthwatering exotic cuisine. One of the most famous Thai dessert is Mango Sticky Rice or as the locals called it, "Khao Niao Mamuang". This sweet and savory dessert is made from coconut cream, rice, and mangoes. It is definitely a must have whenever you plan a trip to Thailand or as a snack during the summer. However, we all know that Thailand is practically on the other side of the world and isn't as accessible as we'd hope it is. Lucky for us, making this delectable dish is so easy and the ingredients can be all found in either Maxima or Lidl! 

Ingredients:
Now, this dessert has 3 main components to make up the whole dish. Sounds a bit intimidating, right?
Worry not! Despite having to do 3 different things, they're all fairy easy and manageable. 

Sticky Rice:

1 kg. Thai sticky rice OR glutinous rice (can be found in the rice isle on Maxima)

800 ml. coconut cream (can be found at the Asian section of Maxima, the brand Santa Maria also sells it) 

150 g. sugar 

1 tsp. salt 

Mango:

Sweet ripe mangoes 
Sesame seeds - optional

Coconut Cream Topping:

200 ml. coconut cream 

1/3 tsp. salt 

Procedure:

1. Place the rice in a bowl and wash until the water is clear. Add another cup of water and soak the rice overnight.

2. The following day, drain the rice using a strainer. Fill a large saucepan with water and bring it to a simmer. Once the water is simmering, set the strainer above the saucepan and steam the rice. (Be careful, the water should not touch the rice) Cover the pan with a kitchen towel and lid. Cook for about 30-40 mins or until the rice is tender. Add more water if necessary.
3. As the rice cooks, we can start with the coconut cream topping. In a medium sized saucepan, add the coconut cream and occasionally stir it in a circular motion. Make sure to stir gently and in one direction, otherwise the coconut cream might curdle.

4. As the coconut cream starts to heat up, add the sugar and the salt and keep stirring gently until the mixture feels smooth.
5. One the rice is cooked, scoop some up and place it on your plate. Gently add the coconut cream topping and mix it with the rice until it all gets soaked up. 
6. For the extra coconut cream, place it in a saucepan, add a pinch of salt and stir gently until it simmers. Once it does, place it on a bowl to serve together with the Mango Sticky Rice.
7. For the last part, peel and cut the mangoes. Place it on the plate together with the sticky rice and top it all off with a couple of pinches of sesame seeds for additional crunch. Enjoy!


Find out more recipes such as the Philippine Fried Banana Rolls (Turon) here.