KHAO NIEW MA MUANG (THAI SWEET STICKY RICE WITH MANGO)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Thai
Serves: 4
Ingredients
  • Sweet Sticky Rice:
  • 1 cup sticky rice (sweet glutenous rice)
  • ⅔ cup water
  • ⅔ cup coconut milk
  • ½ cup sugar
  • ½ teaspoon salt
  • Salted Coconut Sauce:
  • ½ cup coconut milk
  • ½ teaspoon salt
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 2 ripe mangoes
  • Toasted mung bean or sesame seeds (optional)
Instructions
  1. Wash the sticky rice in tap water in the rice cooker bowl. Use your hand and gently swirl the rice in the water, get rid of the starch water and repeat 5-6 times until the water is clear. It is very important to get rid of excess starch to ensure that the grains of rice remain separate when cooked and don't turn into a mushy ball.
  2. Add water. Select sticky or sweet rice option on your rice cooker. No worries if it's not available on your rice cooker, you can use your regular rice option. Press start.
  3. In the meantime, make the sweet coconut syrup. Heat up coconut milk, sugar and salt over medium low heat. Stir until all sugar melts.
  4. Once the rice is cooked, add half of the syrup, gently fold the rice from the bottom. Add the rest of the syrup and fold the rice again until combined. Close the rice cooker lid. Do not unplug it, leave it on warm for 10-15 minutes. The sticky rice will absorb the sweet coconut syrup.
  5. While waiting, make the salted coconut sauce. Dissolve cornstarch in water. Add coconut milk in a small sauce pan, medium low heat. Add cornstarch liquid into the sauce pan, once the coconut milk is just below the boiling point. You'll know when you start seeing small bubbles around the edges of the pot.
  6. Stir and let it cook for a minute until the sauce is thicken. Take it off the heat. The sauce will also get thicker once it's cool down.
  7. To serve, place the sticky rice on a serving plate. Spoon the salted coconut sauce on top and serve with some sweet ripe mangoes. Enjoy!
Notes
Instead of measuring the water to cook the sticky rice, try the Asian "rice finger trick". Put your index finger on top of the rice, make sure it's on top of the rice and not all the way down to the bottom of the bowl. You will need the water level to reach ⅓ of the first line of your index finger from the top (about ½ cm.), regardless of the amount of the sticky rice.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/khao-niew-ma-muang/