Mango Sticky Rice | Kao Niew Mamuang | ข้าวเหนียวมะม่วง

🧂 Ingredients

• 1 cup glutinous rice
• ¾ cup fresh coconut milk

  not too diluted nor too thick
• ¼ tsp salt
• 2 tbsp stevia sweetener
• 1 pandan leaf

  cleaned and knotted
• ½ cup fresh coconut milk

  not too diluted nor too thick
• 1 tbsp fresh coconut milk
• ¼ tsp salt
• 1 tsp rice flour

  or corn starch
• 1 pandan leaf

  cleaned and knotted
• 1-2 fresh ripe mangoes

Instructions

• 1 Rinse 1 cup glutinous rice 3-4 times until the water turns clear.
  
  Add water to the rice, making sure the rice is covered with more water. Let it
  soak for 4 hours or overnight.
• 2 After 4 hours or the next day, drain off the water. Transfer the rice into a
  wide heat-proof dish, making sure the rice is spread out as thin as possible, so
  that the rice is evenly steamed.
  
  Boil water in a steamer pot over high heat.
  
  Cover and steam the rice for 30 minutes until the rice is softened.
• 3 Mix 1 tsp rice flour with 1 tbsp fresh coconut milk to make a slurry.
• 4 Mix 1 pandan leaf, 1/2 cup fresh coconut milk, 1/4 tsp salt, and the slurry in a
  sauce pan over low heat.
  
  Stir well and let it simmer for about 2 to 3 minutes, make sure the salt
  dissolve completely.
  
  Then remove the pandan leaf.
• 5 Transfer into a gravy jug.
  
  Set aside and let it cool completely.
• 6 Just before the rice is about to be cooked, mix 1 pandan leaf, 3/4 cup fresh
  coconut milk, 1/4 tsp salt, 2 tbsp stevia sweetener in a sauce pan over low
  heat.
  
  Stir well and let it simmer, make sure the salt and sweetener dissolve
  completely.
  
  Then remove the pandan leaf.
• 7 Once the rice is cooked, fluff the rice gently to break up any lumps.
• 8 Immediately add the hot coconut sauce to the hot rice. Mix well.
  
  Cover and let it absorb the coconut sauce for an hour.
• 9 After an hour, the texture of the rice turns soggy as it has completely absorb
  the moisture and flavour.
  
  Gently mix the rice again to ensure the mixture is consistent.
  
  Then cover and set it aside.
• 10 Peel 1-2 fresh ripe mangoes. Then horizontally slice one side of the mango out.
  
  Vertically slice that piece of mango as thinly as possible, about 1 to 2 mm
  thin.
• 11 Gently press the mango slices into a long chain. Turn the mango inwards to make
  the rose shape.
• 12 Scoop the rice into a round cake ring (diameter should match roughly that of the
  mango rose diameter). Gently compress the rice into a round flat surface.
• 13 Transfer the mango rose onto the rice base.
  
  Note: I used a frying spatula to do the transfer as it's easy to scoop up the
  mango rose without messing it around.
• 14 As I made a rose decoration with half of the mango, I cut the rest of the mangos
  into cubes.
• 15 Scoop some rice into a cup or nice glass, layer with some mango cubes, then
  layer with some rice, and finally layer with some mango cubes again.
  
  Note: The quantity is up to your preference.
• 16 Drizzle the salted coconut sauce over the mango stick rice and enjoy!
  
  Best served within the day.
  
  Note: the traditional recipe asks for crispy mung bean, I left it out of this
  recipe as I don't find a huge taste difference with it. You can toast some
  boiled mung beans or white sesame seeds over the dessert, if desired.

Nutrition Info