‘Khao Niaw Mamuang’ ข้าวเหนียวมะม่วง is a famous Thai dessert of sticky rice and mango. The sticky rice is soaked in pandan-scented sweet coconut milk. Ripe mango is sliced and served with the rice.
Ingredients and preparations
- 1 ripe mango
- 1 cup, cooked sticky rice
- 2.5 cups, coconut milk
- 2 tablespoons, coconut sugar
- 1 Pandan leaf
- 0.5 teaspoon, sea salt
Aromatics and garnishes:
- toasted sesame
1.Prepare in advance sticky rice. I like the quick sticky rice method shared by Pailin from Hot Thai Kitchen.
2.To prepare the sauce, pour the coconut milk into a pot, add a pandan leaf, coconut sugar, and a pinch of salt. Bring the sauce to a gentle boil and turn off the heat.
3.Pour about a cup of the warm sauce onto the sticky rice and let sit. The rice will absorb the coconut milk and would become more creamy. Keep the rest of the sauce.
4.Scoop a ball of sticky rice and place it in a serving bowl. Slice mango into bite-sized pieces and set them next to the rice pile. ladle the remaining sauce into the bowl sprinkle with roasted sesame.