Mango Sticky Rice or “Khao Niew Mamuang” is a dessert that you will find everywhere in Thailand: my children love it (and me too!). Composed of sticky rice flavored with coconut milk and accompanied by fresh mango, this gluten-free dessert is ideal for ending a meal on a sweet and exotic note. Easy to prepare, it highlights the richness of Thai cuisine. On the way to Thailand!
Ingredients
Preparation
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Prepare the sticky rice: Rinse the sticky rice several times until the water runs clear to remove excess starch. Soak it in cold water for at least 4 hours or overnight.
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Cooking the rice: Drain the glutinous rice and steam it for 15-20 minutes until tender. You can use a bamboo steamer for traditional cooking, or a standard steamer.
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Prepare the coconut milk sauce: In a small saucepan, pour 250 ml of coconut milk with 3 tablespoons of sugar and the salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not let the mixture boil to prevent the coconut milk from separating.
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Mix the rice with the coconut milk sauce: Once the rice is cooked, transfer it to a bowl and pour the hot coconut milk sauce over the rice. Mix gently so that the rice absorbs the coconut milk well. Cover and let sit for about 10 minutes until the rice becomes creamy and fluffy.
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Prepare the topping sauce: In another small saucepan, heat the remaining coconut milk (50 ml) with 1 tablespoon of sugar. Stir until the sugar is dissolved. This sauce will serve as a topping for the rice when serving.
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Assemble the dessert: Arrange the coconut milk sticky rice on a plate or bowl. Add the mango slices alongside. Pour some coconut milk topping sauce over the rice and sprinkle with toasted sesame seeds for garnish.
Note
The sliced mangoes from Picard are perfect: juicy and ripe.
Mango sticky rice, sticky rice and mango recipe, gluten-free dessert recipe, Thai recipe
