THAI MANGO STICKY RICE

     'Thai Mango Sticky Rice' is a popular Thai Dessert, called as KHAO NIAO MA MUANG.  A simple combination of Steam cooked Glutinous Rice and Slices of Mangoes served with a drizzle of Sweetened Coconut Milk. Thai Mango Stick Rice is an exotic Dessert which is truly traditional, tropical, tasty and all the more fulfilling.

      Though Mangoes are available throughout the year in Thailand, it peaks its season during the months of April, May and June when Malaysian markets are loaded with Local and Thai Mangoes. Sticky Rice is a particular variety of rice grown in South East and East Asia.  Though commonly called as Glutinous Rice(not because they contain any gluten, but for the reason they are sticky).  Sticky Rice tends to become Sticky and Translucent once cooked. The trick of getting perfectly cooked Sticky Rice is to Soak them before cooking.

     Steam cooked Sticky Rice is then served along with Sweet Mangoes with a drizzle of Sweetened Coconut Milk.  Some recipes serve Thai Mango Sticky Rice with garnishes like Roasted Sesame Seeds or cooked Yellow Moong Dhal. The dessert is best eaten warm.  We can even find Food Vendors selling these sweetened sticky Rice along with Durians instead of Mangoes.  Recently, I even found a recipe with Jack Fruit. Yet to try these combinations.

     My love for Thai Food took over me gradually but when it comes to this dessert, it was Love at First Bite.  Though the Sticky Rice in Coconut Milk was a faint reminiscence of Paal Choru(Coconut Milk Rice), the exotic combination of the Rice with Mangoes made me fall in love with this Dessert the moment I tasted it. It is one of that must order dish while we eat at Thai Restaurants and the most frequented Thai Dessert at home.

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Cuisine - Thai
Course - Dessert
Difficulty - Medium
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK THAI MANGO STICKY RICE

WHITE GLUTINOUS RICE / STICKY RICE

WHITE GLUTINOUS RICE / STICKY RICE

INGREDIENTS:

TO COOK STICKY RICE/WHITE GLUTINOUS RICE:

Sticky Rice - 1 Cup
Water - 1 Cup
Salt - a Pinch

FOR THAI MANGO STICKY RICE:

Mango - 2 Nos.
Coconut Milk - 1 - 11/2 Cups
Sugar - 2-3 Tbspn
Salt - a Pinch
Pandan Leaf/Screw pine Leaf - 1 Leaf(optional)

METHOD:

HOW TO COOK THAI MANGO STICKY RICE:

THAI MANGO STICKY RICE

HOW TO COOK STICKY RICE/GLUTINOUS RICE:

IN STEAMER - TRADITIONAL METHOD :

• Wash the Sticky Rice for two-three times or until the water runs clear.
• Soak the Sticky Rice in ample of water for about 2-3 Hours or Overnight.
• Once soaked, drain the sticky rice and discard the water.
• Pour 5-6 Cups of Water at the bottom of the Steamer.
• Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth.
• Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer with the lid.
• Cook the Sticky Rice on high flame for about 5-8 minutes.
• Lower the flame to Medium and cook for the other 15-20 minutes.
• Once cooked the Sticky Rice would turn translucent.
• Switch off the flame and leave it aside for about 8-10 Minutes.
• Remove the lid of the Steamer and fluff up the rice with a chopstick/fork.
• Transfer the cooked Sticky Rice into a bowl.

MICROWAVE METHOD:

• Soak the Sticky Rice in Warm Water for 10-15 minutes.
• Drain the Sticky Rice and discard the water,
• Add the Sticky Rice and Water in a Microwave safe Bowl big enough to hold rice and water.
• For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
• Cover the bowl and cook on high power for 3 Minutes.
• Carefully remove the bowl and stir the ingredients well.
• Cook for another 3 Minutes.
• Once cooked the Sticky Rice would turn translucent.
• Remove the bowl and give a quick stir.
• If the Sticky Rice has not cooked, cook for another few minutes.
• The timing to cook the Sticky Rice depends on the type of Microwave.
• For every 2-3 minutes remove the bowl from the Microwave and mix it well.
• This way you can ensure that the Sticky rice is evenly cooked.

FOR THAI MANGO STICKY RICE:

Mangoes :

• Wash and Peel the Mangoes.
• Slice up the Mangoes, discard the seed and leave them aside.

Coconut Milk for Thai Mango Sticky Rice:

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screw pine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screw pine Leaf) from the Coconut Milk.

COMBINING THE INGREDIENTS FOR THAI MANGO STICKY RICE

• Take a Scoop of Sticky Rice and place it on a serving plate.
• Let the Sticky Rice be hot.
• Pour 3/4 the amount of Warm Coconut Milk over the hot Sticky Rice.
• Let it sit for about 5-7 Minutes
• Let the Sticky Rice absorbs the Coconut Milk.
• Line up the Mango Slices along with the Sticky Rice and Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Thai Mango Sticky Rice.

NOTES:

• Soak the Sticky Rice before cooking.
• Let the Sticky Rice and Coconut Milk be hot when they are mixed together.
• This will enable the rice to absorb the Coconut Milk.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screw pine Leaf to the Coconut Milk is truly optional.
• This is mildly sweet dessert when combined with Mangoes gives a wonderful and unique taste.
• Can Substitute Sticky Rice/Glutinous Rice with Fragrant Rice/any other variety of long grained Raw rice variety.
• Cook the rice accordingly.  
• Can Substitute half the amount of water with Coconut Milk while cooking the Sticky Rice.
• This will give more flavour to the Sticky Rice.