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Delicious Khao Niao Mamuang Thai: A Sweet Delight

Khao Niao Mamuang Thai
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Khao Niao Mamuang is a classic Thai dessert featuring sweet, creamy coconut sticky rice paired with ripe Ataúlfo mangoes.

Ingredients

Scale
  • 1 cup Thai sweet sticky rice (7 ounces; 200 g)
  • Water (for soaking and steaming)
  • 1 (14-ounce; 400 ml) can full-fat coconut milk, divided
  • 1/2 cup sugar (3 1/2 ounces; 100 g), divided
  • Kosher salt, to taste
  • 2 teaspoons (6 g) cornstarch
  • 2 Ataúlfo mangoes (about 6 ounces or 170 g each), peeled, pitted, and sliced
  • Toasted sesame seeds, for garnish

Instructions

  1. Place the Thai sweet sticky rice in a large bowl and cover with water by several inches. Let it soak at room temperature for 1 hour or up to overnight to soften the grains.
  2. Drain the soaked rice. Prepare a steamer lined with cheesecloth or a clean kitchen towel. Place the rice inside, smoothing the surface evenly. Set the steamer over high heat, bring the water to a boil, cover, and steam until the rice is tender, about 20 minutes.
  3. In a small saucepan, warm half of the coconut milk over medium heat until it simmers, stirring frequently. Whisk in 1/4 cup plus 2 tablespoons of sugar and a large pinch of kosher salt until fully dissolved. The coconut milk should taste salty-sweet.
  4. Transfer the steamed rice to a large heatproof bowl. Pour the warm coconut milk mixture over the rice (it will appear liquidy). Stir well to combine, cover with plastic wrap, and let it stand at room temperature for about 20 minutes so the liquid is absorbed. It can be left up to 2 hours if needed.
  5. Clean the saucepan and add the remaining coconut milk. Bring it to a simmer over medium heat, stirring often. In a small bowl, mix the cornstarch with a few teaspoons of the hot coconut milk to form a slurry. Whisk the slurry into the simmering coconut milk and cook until thickened, about 3 minutes. Stir in the remaining 2 tablespoons of sugar and another large pinch of salt until dissolved. Keep this coconut cream warm.
  6. Scoop the coconut sticky rice onto serving plates. Arrange the sliced Ataúlfo mangoes alongside the rice. Drizzle the warm coconut cream over the rice and garnish with toasted sesame seeds. Serve immediately for the best experience.

Notes

    Nutrition

    Find it online: https://keepityummy.com/khao-niao-mamuang-thai/

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