Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is something that I have loved my whole life.

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To begin with this recipe, we must prepare a few components. You can cook thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):

1. Take Cooking the sticky rice:
2. Take 4 cups water (may need to add more or less to steam the sticky rice)
3. Prepare 1/2 cup glutinous rice (sticky rice, add more or less depending on preference)
4. Prepare Sweet coconut milk sauce:
5. Get 1 cup coconut milk (of 400ml can)
6. Get 1-2 tablespoons sugar (palm or caster sugar. Add more or less)
7. Make ready Salty sweet coconut milk sauce topping:
8. Prepare remaining coconut milk (of 400ml can)
9. Prepare 5-6 teaspoons sugar (palm or caster sugar, add more or less depending on preference)
10. Make ready 1/8 teaspoon salt (add more or less depending on preference)
11. Prepare Serving:
12. Take 1-2 ripe mangoes (alphonso is best), sliced
13. Make ready Salty sweet coconut milk sauce (topping)
14. Prepare 1-2 teaspoons sesame seeds, for garnish (optional)

Can I cook the rice the day before? Could I portion it our the day before and keep in the fridge till day of? Make the coconut milk and sticky rice below. Place sticky rice on a small plate and top.

Instructions to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):

1. Add glutinous rice into a sieve, wash rice several times in cold water until water is clear. Tip: use a whisk to clean the rice, rather than fingers. Makes it easier.
2. Transfer cleaned sticky rice to a bowl. Add cold water enough to submerge rice, and cover with a lid or cling film. Soak for 3-4 hours or overnight.
3. Once rice has soaked long enough, in a medium size rice cooker (that comes with a steamer basket), add water to the rice pot. Place steamer basket on top. Or use a wok, add enough water and place bamboo steamer on top. Then drain water from the sticky rice using a sieve to catch all of the rice grains.
4. Transfer sticky rice into a muslin cloth and place rice in steamer basket and tie up. Tip: Water should not touch the rice steamer. Steam the rice for 30 to 40 minutes, or until rice is tender and translucent. Stir the rice occasionally to ensure all the grains cook evenly, and check water level (add more if required).
5. In the meantime, to make the sweet coconut milk sauce, in a medium size saucepan add 1 cup coconut milk. On medium heat, bring to gentle simmer. Add sugar, stirring frequently until all of the sugar has dissolved and taste, it should sweet taste (adjust taste, add more sugar depending on preference). Ensure you do not boil the mixture. Once coconut milk is hot remove pot from heat and cover with a lid to keep mixture warm.
6. Once the rice is cooked, remove from the steamer basket and transfer rice from muslin into a large bowl. Then add the warm sweet coconut milk mixture, mix and stir coating every grain of rice. Set aside the rice, cover with cling film to let the coconut milk mixture get fully absorbed (between 35 to 40 minutes).
7. Peel the mango(es) and slice each piece into thin lengthways slices. Then set aside.
8. Now to make the salty sweet sauce topping add the remaining coconut milk into a small saucepan. On low heat bring to gentle simmer. Add sugar and salt and keep stirring occasionally, until all of the sugar and salt has dissolved. Taste and adjust if needed (add more sugar or salt depending on preference). It should have a salty sweet taste. Cook for about a minute or until warm. Then transfer the sweet and salty coconut milk topping sauce into a serving bowl. Let it cool to thicken slightly.
9. To serve, use a small rice bowl add sticky rice and mould (this forms a round shape). Tip: place cling film in bowl prior to adding rice, this helps to prevent rice sticking to the bowl. Or make any shaped rice.
10. Place the moulded or shaped rice onto a serving plate. Along with a few or many slices of mango. Spoon over as little or as much of the thickened sweet and salty coconut milk over the sticky rice. Sprinkle with sesame (if using). Serve and eat immediately while fresh and the sweet and salt coconut milk sauce topping is warm.

Make the coconut milk and sticky rice below. Place sticky rice on a small plate and top. Khao neow mamuang (ข้าวเหนียวมะม่วง), yellow juicy mango with sweet coconut sticky rice, is one of the most incredible Thai desserts. When it's mango season in Thailand, you'll find delicious ripe mangoes all over Bangkok , and you'll discover countless street food carts and stalls at markets that sell sticky rice and mango. Mango with coconut sweetened sticky rice, known as Khao Neow Mamuang (ข้าวเหนียวมะม่วง) in Thai, is perhaps one of Thailand's most well known desserts or sweet snacks.

So that is going to wrap it up for this special food thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!