Thai mango and sticky rice with coconut sauce (khao neaw mamuang)
A Southeast Asian sweet snack that combines the richness of sticky rice, the sweetness of ripe mangoes and the creaminess of coconut cream.
Ingredients
- 1 cup sticky (glutinous) rice rinsed several times and soaked in water for at least four hours, then drained
- salt
- 1 pandan leaf optional but recommended
- 2 cups coconut cream (canned) divided
- ½ cup white sugar divided
- 4 ripe mangoes
- toasted sesame seeds
Instructions
Sticky rice
- Dump the drained sticky rice into the rice cooker, add a pinch of salt and the pandan leaf then pour in a cup of water. Cook until the water has been absorbed.
- Fluff up the rice with a fork.
- Stir half of the sugar into half of the coconut cream, pour over the rice and gently stir in. Cover the rice for another 10 minutes (no, there is no need to turn on the cooker again; just set to WARM) then fluff up the rice again.
- Spread the cooked rice in a shallow bowl to cool.
Coconut sauce
- Pour the remaining coconut cream into a small sauce pan, add the remaining sugar and a pinch of salt.
- Heat, stirring, just until the sugar and salt are dissolved. Set aside to cool.
Mangoes
- Cut both sides of each mango close to the stone at the center. Discard the stones.
- Cut the mango halves into slices about a quarter of an inch thick. You can scoop out the mango flesh to separate it from the skin before slicing or you can slice first and scoop out the slices afterwards.
Assembly
- Place a scoop of sticky rice at the center of four plates.
- Surround the rice with mango slices.
- Divide the remaining sweetened coconut milk into four portions and pour one portion around the mangoes on each plate.
- Sprinkle with sesame seeds and serve.
Notes
Updated from a recipe originally published in March 11, 2010.