Thai Mango Sticky Rice Pudding

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Thai Mango Sticky Rice Pudding
  • Serves: 4
  • Prep Time: 10 minutes (plus 4 hours soaking time)
  • Cook Time: 30 minutes
  • Difficulty: Easy

Introduction

Thai Mango Sticky Rice Pudding, or “Khao Niew Mamuang,” is a beloved dessert in Thai cuisine that showcases the perfect blend of textures and flavors. This recipe combines sticky glutinous rice with a creamy coconut milk sauce and sweet, juicy mango slices. It’s a tropical treat that’s easy to make and a true crowd-pleaser, whether you’re hosting a dinner party or simply craving something sweet and comforting. This dessert is enjoyed both hot and cold, making it versatile and suitable for any season.

Ingredients

  1. Sticky (Glutinous) Rice – 1 cup
    Make sure to use sticky or glutinous rice, as it provides the characteristic chewiness.
  2. Coconut Milk – 1 cup
    Use full-fat coconut milk for a rich, creamy sauce that blends perfectly with the rice.
  3. Granulated Sugar – ¼ cup
    Adjust to taste. This sweetens the coconut milk mixture.
  4. Salt – ¼ teaspoon
    Enhances the flavors and balances the sweetness.
  5. Ripe Mangoes – 2 large, peeled and sliced
    Choose ripe, golden mangoes for the best flavor. Look for mangoes that are soft but not mushy.
  6. Optional Toppings:
    • Toasted sesame seeds – 1 tablespoon
    • Pandan Leaf – 1 leaf, tied in a knot (optional, for aroma)
    • Toasted Coconut Flakes – 1 tablespoon (for added crunch)

Instructions

1. Prepare the Sticky Rice

  • Step 1: Rinse the sticky rice in cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
  • Step 2: Soak the rice in cold water for at least 4 hours, or ideally overnight. Soaking helps soften the grains for a chewy texture.

2. Cook the Sticky Rice

  • Step 3: Drain the soaked rice and place it in a steamer lined with cheesecloth or parchment paper.
  • Step 4: Steam the rice for about 20-25 minutes on medium heat, or until the rice becomes soft, translucent, and chewy. Check for doneness by tasting a few grains.

3. Prepare the Coconut Sauce

  • Step 5: While the rice is steaming, pour the coconut milk into a small saucepan over medium heat.
  • Step 6: Add the sugar and salt, and stir gently until the sugar is completely dissolved. (Optional: Add the pandan leaf to infuse a fragrant, floral note.)
  • Step 7: Bring the coconut mixture to a gentle simmer, then remove from heat. Do not let it boil, as this can cause the coconut milk to separate.

4. Combine the Rice and Coconut Sauce

  • Step 8: Once the sticky rice is fully cooked, transfer it to a mixing bowl.
  • Step 9: Pour about ¾ of the warm coconut sauce over the rice, and gently stir to mix. Cover the bowl and let it sit for 15-20 minutes so the rice can absorb the coconut milk fully.

5. Prepare the Mangoes

  • Step 10: While the rice soaks, peel the mangoes and slice them into thin, even pieces. Arrange the slices neatly for serving.

6. Serve the Mango Sticky Rice

  • Step 11: Divide the sticky rice into portions and place each on a serving plate.
  • Step 12: Arrange the mango slices beside the rice, then drizzle the remaining coconut sauce on top.
  • Step 13: For an extra touch, sprinkle toasted sesame seeds or toasted coconut flakes over the rice.

Tips for Perfect Thai Mango Sticky Rice Pudding

  1. Use Authentic Sticky Rice: Only glutinous rice will achieve the signature sticky, chewy texture.
  2. Warm Coconut Milk: Pour the coconut sauce over warm rice to ensure the rice absorbs it properly.
  3. Choose Fresh, Ripe Mangoes: The sweeter the mango, the better. Look for mangoes with vibrant color and a slightly soft texture.
  4. Avoid Overheating Coconut Milk: Gently simmer the coconut milk to avoid separation, which can affect the sauce’s creaminess.

Variations to Try

  • Mango Puree Drizzle: Blend a portion of mango with a splash of coconut milk for a mango sauce to drizzle on top.
  • With Sticky Black Rice: Substitute or mix in black sticky rice for a nutty, earthy flavor and beautiful color contrast.
  • Top with Thai Basil or Mint Leaves: Add a fresh herb garnish for a burst of flavor and aroma.

Pairing Suggestions

  • Thai Iced Coffee or Tea: Complements the dessert’s sweetness with a creamy, spiced flavor.
  • Lemongrass Drink: Refreshing and aromatic, balancing the rich flavors of the sticky rice.
  • Sparkling Water with Lime: Cuts through the sweetness and enhances the tropical notes of the mango.

Make Ahead Tips

  • Cooked Rice: Prepare the rice and coconut sauce up to a day in advance and refrigerate. Reheat before serving.
  • Coconut Sauce: Can be made ahead and stored in an airtight container for up to 3 days.
  • Mango Slices: Slice the mango just before serving for the best texture and appearance.

Storage & Reheating

  • Storing Leftovers: Store leftover sticky rice and mango separately in airtight containers in the refrigerator for up to 2 days.
  • Reheating: Gently reheat the rice in the microwave or by steaming to retain its chewy texture. Add a bit of reserved coconut milk if needed to restore moisture.

Allergen Info & Substitutions

  • Coconut Allergy: Substitute with almond or oat milk, although the flavor will differ slightly.
  • Low-Sugar Option: Replace sugar with a natural sweetener like honey or stevia, adjusting to taste.

Chef’s Notes

This dessert is as much about presentation as it is about flavor. Try arranging the mango in a fan or floral shape beside the sticky rice for a beautiful presentation. This dish also shines when served slightly warm with cool mango slices for a contrast in temperature.

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 16g
  • Fiber: 3g
  • Sugar: 15g

FAQs

  1. What is sticky rice pudding made of?
    Sticky rice pudding is made of glutinous rice combined with coconut milk, sugar, and often served with fresh mango.
  2. What makes mango sticky rice special?
    The contrasting flavors and textures make it special: chewy rice, creamy coconut, and juicy mango.
  3. How should Thai mango sticky rice be eaten?
    It’s best enjoyed by mixing a piece of mango with each bite of sticky rice to savor the combined flavors.
  4. Is mango sticky rice eaten hot or cold?
    It’s traditionally served slightly warm, but can also be enjoyed cold.

Inspiration to Try This Recipe

Thai Mango Sticky Rice Pudding is a wonderful blend of tropical flavors and textures that will transport you to the vibrant streets of Thailand. This easy-to-make dessert is perfect for introducing friends and family to Thai cuisine. So why wait? Give it a try and enjoy the magic of Southeast Asia right from your kitchen!

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