Ingredients for Thai Mango With Sticky Rice Mamuang Kao Nieo
- Glutinous Rice
- 1 cup thick coconut cream
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt (divided)
- Sweet Mangoes
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How to Make Thai Mango With Sticky Rice Mamuang Kao Nieo
- Prepare the sticky rice: Rinse 1 cup of glutinous rice thoroughly until the water runs clear. Soak the rice in 1 1/2 cups of water for at least 4 hours, or preferably overnight. Steam the soaked rice for 20-25 minutes, or until tender and cooked through. (See linked sticky rice recipe for detailed instructions).
- While the rice is steaming, prepare the coconut cream: In a small bowl, combine 1 cup of thick coconut cream with 1/4 teaspoon of salt. Stir well and refrigerate until ready to use.
- Make the coconut milk mixture: In a saucepan, gently heat 1 cup of coconut milk over medium heat. Add 1/2 cup of granulated sugar and 1/4 teaspoon of salt. Stir until the sugar and salt are completely dissolved. Do not boil.
- Combine rice and coconut milk: Gently pour the warm coconut milk mixture over the cooked sticky rice. Stir gently to coat the rice evenly. Let it sit for at least 30 minutes to allow the rice to absorb the flavors.
- Prepare the mangoes: Peel and slice 2 ripe mangoes into attractive strips.
- To serve: Place a generous scoop of the sticky rice mixture in a bowl. Arrange mango slices on top. Drizzle generously with the chilled coconut cream. Garnish with toasted sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
256g
Fat
76g
Carbs
42g
