A Step-by-Step Guide

Introduction

Khao Niew Mamuang, or Thai sticky rice with mango, is a beloved dessert in Thailand. This ultimate recipe brings together sweet, fragrant mango with creamy, sticky rice, offering a deliciously balanced treat that is both comforting and refreshing. Whether you’re looking to impress guests or simply indulge in a traditional Thai dessert, this recipe for Khao Niew Mamuang provides all the details you need to create an authentic and mouthwatering dish.

Ingredients for Khao Niew Mamuang

For the Sticky Rice:

  • Sticky Rice: 2 cups of Thai sticky rice or glutinous rice. This type of rice is essential for achieving the perfect texture in the Khao Niew Mamuang recipe.
  • Water: 2 1/2 cups of water, plus extra for soaking the rice.
  • Coconuts Milk: 1 1/2 cups of coconut milk. Use full-fat coconut milk for a richer flavor.
  • Sugar: 3/4 cup of granulated sugar. Adjust the sweetness to taste.
  • Salt: 1/4 teaspoon of salt. This enhances the flavor of the sticky rice.
  • Pandan Leaves (Optional): 2-3 pandan leaves. They add a subtle, fragrant aroma to the sticky rice.

For the Mango:

  • Mangoes: 2 ripe mangoes, peeled and sliced. Choose sweet and juicy mangoes for the best results.
  • Lime Juice: 1 tablespoon of fresh lime juice. This adds a touch of acidity to balance the sweetness.
  • Honey or Agave Syrup (Optional): 1-2 tablespoons for extra sweetness if needed.

For the Coconut Sauce:

  • Coconut Milk: 1/2 cup of coconut milk. This will be drizzled over the finished Khao Niew Mamuang.
  • Sugar: 2 tablespoons of sugar.
  • Salt: A pinch of salt.

Preparation Steps for Khao Niew Mamuang

Step 1: Soak the Sticky Rice

Start by rinsing the sticky rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Place the rinsed sticky rice in a large bowl and cover with water. Let it soak for at least 4 hours, or overnight for best results. Soaking the rice is crucial for achieving the right texture in the Khao Niew Mamuang recipe.

Step 2: Steam the Sticky Rice

After soaking, drain the sticky rice and place it in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam the rice over boiling water for 30-40 minutes, or until the grains are tender and translucent. If using pandan leaves, place them on top of the rice in the steamer for added aroma.

Step 3: Prepare the Coconut Mixture

While the rice is steaming, prepare the coconut mixture. In a medium saucepan, combine 1 1/2 cups of coconut milk, 3/4 cup of sugar, and 1/4 teaspoon of salt. Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved. Do not let the mixture boil.

Once the sugar is dissolved, remove the saucepan from the heat. Set aside to cool slightly.

Step 4: Combine Sticky Rice with Coconut Milk

When the sticky rice is done steaming, transfer it to a large bowl. Pour the coconut mixture over the hot sticky rice and gently stir to combine. Allow the rice to absorb the coconut milk for at least 30 minutes. This step is crucial for infusing the sticky rice with the rich coconut flavor that defines Khao Niew Mamuang.

Step 5: Prepare the Mango

While the sticky rice absorbs the coconut milk, prepare the mango. Peel and slice the mangoes into thin, even strips. If desired, drizzle the mango slices with a little lime juice and honey or agave syrup to enhance their sweetness.

Step 6: Prepare the Coconut Sauce

In a small saucepan, combine 1/2 cup of coconut milk with 2 tablespoons of sugar and a pinch of salt. Heat over medium heat, stirring until the sugar is dissolved. Do not let it boil. Set aside to cool.

Step 7: Serve the Khao Niew Mamuang

To serve, spoon a portion of the coconut-infused sticky rice onto a plate. Arrange mango slices on top or beside the rice. Drizzle with the prepared coconut sauce. Garnish with sesame seeds, shredded coconut, or mint leaves if desired.

Khao Niew Mamuang

Tips for the Perfect Khao Niew Mamuang

  • Rice Texture: Make sure the sticky rice is cooked to a perfect texture—not too dry or too mushy. The soaking and steaming process is essential for achieving the right consistency.
  • Mango Quality: Use ripe, sweet mangoes for the best flavor. The mangoes should be juicy and fragrant.
  • Coconut Sauce: Adjust the sweetness of the coconut sauce to your taste. If you prefer a less sweet sauce, reduce the amount of sugar.

Nutritional Information (Per Serving)

  • Calories: 250
  • Total Fat: 10g
  • Saturated Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 100mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 1g
  • Sugars: 25g
  • Protein: 2g

Frequently Asked Questions (FAQ)

  1. Can I use regular rice instead of sticky rice?
    • Sticky rice is essential for the texture of Khao Niew Mamuang. Regular rice will not yield the same results. Stick with Thai sticky rice for authenticity.
  2. Can I make Khao Niew Mamuang ahead of time?
    • Yes, you can prepare the sticky rice and coconut sauce ahead of time. Store them separately in airtight containers in the refrigerator. Assemble and serve with fresh mango when ready to enjoy.
  3. Can I freeze Khao Niew Mamuang?
    • Sticky rice can be frozen, but the texture may change once thawed. It’s best to enjoy Khao Niew Mamuang fresh. If freezing, store the sticky rice and mango separately, and reheat the rice gently.
  4. Can I use a different fruit instead of mango?
    • While mango is traditional, you can experiment with other fruits such as ripe peaches, strawberries, or even dragon fruit for a unique twist.
  5. What should I do if the sticky rice is too dry?
    • If the sticky rice appears dry, gently reheat it and stir in a little more coconut milk to restore its moisture.

Khao Niew Mamuang

Conclusion

Khao Niew Mamuang, or Thai sticky rice with mango, is a quintessential Thai dessert that perfectly balances sweetness, creaminess, and freshness. By following this detailed recipe, you’ll create a delightful treat that brings a taste of Thailand to your table. Enjoy the process of making this dish and savor the delicious results!

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