Mango Sticky Rice (Khao Niaw Mamuang)

I can't even remember how many times I wanted to attempt making this dessert and forgo the idea in the end. Either I don't have mangoes or I run out of coconut cream, or I need to go on diet....like forever! But I am such a HUGE fan of Mango Sticky Rice, and would always try to order this at the Thai restaurants when I dine there. Com-on, who doesn't? Warm glutinous rice soaked in coconut milk, paired with juicy sweet mango fruit, it's heaven! Well....the only reason why I don't eat it that often is...ahem, the amount of calories and fat contained inside it! *Yikes* Okay lah, life's too short to avoid such delicious food altogether. So occasional indulge is totally permitted..unless your doctor says otherwise that is. ;P

Mango Sticky Rice (aka Khao Niaw Mamuang)..don't ask me how to pronounce that Thai name, is best made when Mangoes are abundant, sweet and in season of course. I much prefer Malaysia honey mangoes rather then Australia's mangoes which are in fact more expensive and contains more fire.

The recipe I used today is an adaptation of Angie's version from Seasaltwithfood. Thanks Angie!

Recipe for Mango Sticky Rice (serves 4 to 5 people)
2 large and ripe honey mangoes
250g glutinous sticky rice, soaked overnight, drained
100ml water

Mixture to cook with rice
180ml coconut cream/milk (I used AyamBrand coconut milk)
1 tsp salt
3 tbsp caster sugar
2 pinescrew / pandan leaves

Coconut cream to serve
125ml coconut milk
1 tbsp caster sugar
1.5 tbsp corn flour/ starch
pinch of salt

• First of all, set up the steamer over medium fire. Drain the glutinous rice from it's soaking water. Place it in a steamer bowl and add 100 ml water. The water will help cook and soften up the rice faster. Steam for 30 minutes at medium fire and give it a stir at mid point of 15 minutes. (You can wrap with plastic wrap to prevent excess water from dripping in)

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• While the rice is steaming, prepare the sweet coconut cream for serving over the dessert. In a small sauce pot, add in the coconut milk, salt, sugar and corn flour in.
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• Cook it over low fire and keep a close watch not to let the mixture burn. Stir it constantly and make sure no lumps form at the base. Once the mixture thickens, remove from fire and let cool. Scoop out the cream and set aside to serve later.

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• Next you make the coconut mixture for the glutinous rice to soak in. Using the same pot you used for the coconut cream sauce, so you wash one less pot haha. Similarly, add in the coconut milk, pandan leaves, caster sugar and salt.
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• Stir well till all the sugar has melted in over medium low fire. Cook the mixture till it comes to a simmer for 3 minutes and off the heat.
• Add in the steamed glutinous rice at this point and toss to coat the rice with the coconut milk mixture.
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• Place the coconut rice mixture back in the steamer bowl and in the steamer to keep warm before serving. 
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• Now you cut up that sweet mangoes, place them on the serving plates. Scoop some warm coconut glutinous rice on the plate as well. And finally some sweetened coconut cream over the rice.
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• Just like that, serve it up and enjoy when it is still warm....yummm! :9

Simple as that... steam rice, cook creams and cut fruit! Now you can enjoy this authentic Thai dessert right at home (no service or GST) and with extra servings too!

 Hope my post has inspired you to try cooking this at home...especially it is Mango season now! It is gonna taste way better then any ones you've had before...because it is made by yourself. ;) Wait no more, start cooking guys!  :D

 

Have a fabulous day ahead!