Mango Sticky Rice

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I had a foodful one-week vacation in Bangkok over the Chinese New Year holidays. Not only did we eat a lot of good food, I also lugged back beautiful Thai crockery to add to my stash of food-tography props.

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Coming back from the trip, I feel refreshed and inspired to experiment with Thai cooking, starting with one of my favourite Thai desserts: mango sticky rice or “Khao Niaow Ma Muang” in Thai. Among my shopping, I brought back a box of mangoes and a bag of rice(!) to Singapore in anticipation of making this dessert. For those of you who have never made mango sticky rice before, let me assure you that it is very easy (or at least this recipe is). The coconut sauce, for example, only took me 3 minutes to make by using the microwave short-cut. We love this recipe so much that I have been making it almost every two days due to popular request.

Printable Recipe >>	Mango Sticky Rice (Step-by-Step)
	Soak rice with enough water to cover the rice for at least 1 hour or overnight. Drain the rice and transfer to a covered bamboo rice basket. Place bamboo steamer in an outer pot and steam over medium to high heat for 20 minutes. If you do not have a bamboo steamer, just use any casserole with a lid. Optional: line the base of the steamer with banana leaf.
	Prepare the sauce by adding coconut milk, sugar and salt in a microwave-safe bowl at MEDIUM for 1 minute. Use a whisk to dissolve the sugar thoroughly. Alternatively, you may use a saucepan and prepare the sauce over the stove-top using low heat.
	To make coconut milk sticky rice (Kow Neuw Moon), transfer steamed rice to a bowl and pour coconut sauce. Stir to coat the rice thoroughly in the sauce. Mould the rice to rice balls if preferred.
	Arrange and plate sticky rice with sliced mango. Pour the remaining sauce over and sprinkle sesame seeds before serving.

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Mango Sticky Rice Recipe

For better presentation, use banana leaves (wiped with a damp cloth) to garnish and serve this dessert.

Serves: 4

Prep Time: 15 mins

Cook Time: 23 mins

Ingredients:

• 2 ripe mangoes peeled; mango flesh cubed or sliced
• 1 cup uncooked sticky rice (sweet rice, glutinous rice) soaked for at least one hour and drained
• 200 ml coconut milk
• a small pinch of salt
• 1 flat tbsp caster or super-fine sugar
• water
• toasted sesame seeds*

* To toast sesame seeds, heat a saucepan without oil. Add sesame seeds to the pan and dry fry until golden, stirring frequently with a spatula. Keep your eyes on the sesame seeds as they turn from golden to burnt easily.

Directions:

1. Place bamboo basket containing drained rice in an outer pot. Steam for 20 minutes.
2. Prepare the sauce by adding coconut milk, sugar and salt in a microwave-safe bowl at MEDIUM for 1 minute. Use a whisk to dissolve the sugar thoroughly. Alternatively, you may use a saucepan and prepare the sauce over the stove-top using low heat.
3. Transfer steamed rice in a bowl and pour in 1/2 of the coconut sauce. Stir with a spoon to coat the rice thoroughly in the sauce. Mould the rice to rice balls if preferred.
4. Arrange and plate sticky rice with mango cubes/slices. Pour the remaining sauce over and sprinkle sesame seeds before serving.

Noob Cook Tip:

Cover the bowl of steamed sticky rice with a damp slotted cloth (such as dim sum cloth) to keep the rice fresh. Use the rice as soon as possible, preferably within a few hours.

Ingredients Used: coconut milk • rice • salt • sesame seed • sugar