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Mango & Coconut Sticky Rice

COUNTRY OF ORIGIN: Thailand
Thai Name: “kao niow mamuang”

Sweet glutenous coconut sticky rice paired with fresh mango and drizzled with a sweetened coconut and condensed milk sauce.

Ingredients

For The Rice

For The Sauce

Instructions

  1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover 1hour to overnight. Or if you’re in a hurry, this dessert comes out fine without soaking the rice. The purpose of soaking helps the rice cook more evenly and quicker.
  2. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, about 15 minutes.
  3. While the rice cooks, mix together 1 ½ cups coconut milk, 1 cup sugar, and ½ teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir coconut milk mixture into the cooked rice, cover, and set aside to cool for 1 hour.
  4. Make a sauce by mixing together the remaining coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and corn starch in a saucepan. Bring to a boil, then remove from heat.
  5. Place sticky rice in a bowl, top with mango, pour sauce over mango and rice. Sprinkle with shredded coconut and serve. Enjoy!

Notes