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Sticky Rice with Mango is one of the most popular Thai desserts among The Thais and foreigners. Its sweet, salty and creamy flavour just goes so well with the freshness, sweet and sour of ripe mango. You can’t have enough of it once you have tried for the first time.
A little bit about Sticky Rice with Mango dish
Sticky Rice with Mango or Khao Neeo Mamuang has been a popular dish since Ayutthaya period, date back to 1350–1767. It’s a summer desserts because mango is a seasonal fruit and it’s coming to ripe in summer time of Thailand. However, mango is a demanding fruit in the market, therefore, the fruit is farmed and available all year round. Although farmed mango is never taste as good as naturally grown mango. In my opinion, it’s still the best to eat the fruit during its season.
About Sticky Rice
Sticky rice or glutinous rice is a popular kind of rice in South East Asia. We eat the rice, both sweet and savoury. Its character is different from the usual rice because of its gooey texture.
There are different kinds of sticky rice. Fore example, black sticky rice, short and rounded grain sticky rice and long and thin grain sticky rice. Each kind has its own flavour that goes well with certain dishes.
For Mango sticky rice, it’s best to use a long, thin and white, middle age sticky rice to achieve the best result. In Thai we called this kind of sticky rice ” Khao Neow Kew Ngoo (snake fangs) “.
Why it’s good to use middle age rice. Because its consistency works best with the dish. If you use an early harvest rice, the rice will be very soft after you cook them and once you mix with coconut cream it will goes too soft and gooey. On the other hand, if you use an old aged rice, it will be too hard and doesn’t stick together nicely.
Anyway, it’s not mandatory to use this specific kind of sticky rice. You can use any kind, and it still taste yummy.
Sticky Rice with Mango – Recipe
In this recipe, I will be doing the dish in a traditional way with mostly traditional equipments and ingredients. I will also be writing about substitution of equipments and ingredients for you if you don’t have an access to the traditional one.
If you have time, I would recommend using fresh coconut milk. It makes a big different in flavour and texture. Here is the link of how to make coconut milk at home If not you can buy fresh coconut milk at any fresh market. Canned coconut milk also work but it won’t be able to achieve the best taste.
Sticky Rice with Mango
- Thai bamboo steamer – see picture above. You can substitute with any kind of steamer you have, or even the classic double pot with lid. If you are going to use other kind of steamer you will need a filter cloth too.
- A pot with small opening and high shape ( see picture above). If you are not going to use bamboo steamer, there is no need to use this kind of pot. You can use your normal pot at home.
- 500 g Good quality middle aged white sticky rice. You can use any kind of sticky rice if you don't have options.
- 120 g White sugar
- 8 g Salt
- 7 Medium leaves Pandan Leaves ( Optional but recommended)
- 410 g Freshly made coconut milk. Canned coconut milk also work fine. Make sure to use just only the cream on the top of the can and discard to this liquid underneath.
- 2 Ripes mango
- Put 500 g. of sticky rice in a large bowl and wash it with water for 3 -4 times, until the water is completely clear.
- Place the rice in a container that is twice the size of the rice you have. Fill the container with water, 3 inches above the rice. Leave it for 7 hours. If you live in a hot country, you can put it in the fridge overnight.
- After the rice is ready. Soak the bamboo steamer in water for 5 mins.
- Mean while, put water inside the pot, about 3-4 inches from the bottom of the pot. Be sure not to put too much because it will soak the sticky rice.
- Boil the water and add in 3 Pandan leaves.
- Once the water is boil, strain the rice and place it into bamboo steamer before place it over the pot and close with a lid. Leave the rice to cook for 6 mins before turning the rice over and cook for another 6 mins. Afterward, taste the rice to see if it's cook perfectly. It will be nice and chewy but not soggy. Once the rice is cook, take the bamboo steamer off the pot and leave the rice to rest in the steamer for about 5 mins.
- After 5 mins, put the rice in a large bowl, preferably not too high and big radius.
- While waiting for the rice to cool down a little. Let's make the coconut cream sauce. In a pot, put together sugar, salt, coconut cream and 2 -3 Pandan leaves. Put the pot over medium heat and constantly stir until all of the sugar and salt is melted. Once the coconut cream is coming to a boil, turn off the stove immediately and put the liquid into the sticky rice.
- Use wooden spatula to mix the rice with the coconut cream liquid gently, be sure not to break the grains. Once it's well mixed, cover the bowl with lid or cling wrap and leave the rice to sit there for 30 minutes before serving.
- To make coconut cream topping, simply add 100 g. of coconut cream with 3 gram of salt, more or least, depend on your preference. Put the ingredients in a small pot and stir constantly over low heat. Once all of the salt is dissolve, turn off the heat and place the coconut topping in a small sauce bowl. It's ready to be served. If you prefer a thicker version of coconut cream topping, you can add a teaspoon of potato starch. I prefer the runny version.