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Khao Niew Mamuang, or Mango Sticky Rice, is one of Thailand’s most iconic desserts, a dish that captures the essence of Thai flavours: sweet, creamy, and refreshingly fruity.
It’s a delightful pairing of ripe mangoes with sticky glutinous rice that’s soaked in coconut milk, creating a simple yet indulgent treat.
Found in restaurants, markets, and homes throughout Thailand, this dessert has become a beloved favourite, offering a perfect balance of textures and flavours.
What Is Khao Niew Mamuang?
Khao Niew Mamuang is a traditional Thai dessert that consists of sticky rice, ripe mango slices, and coconut milk. The rice, known as glutinous or sticky rice, is the heart of the dish. Once cooked, it’s soaked in sweetened coconut milk, giving it a rich and creamy texture.
The mangoes, usually served alongside the rice, are juicy and perfectly ripe, offering a fresh contrast to the sweetness of the coconut infused rice.
The final touch is often a drizzle of additional coconut milk or a sprinkle of sesame seeds, which adds a slight crunch to the otherwise smooth and tender dish.
What makes Khao Niew Mamuang special is its ability to combine such simple ingredients into something extraordinary. The creamy coconut milk, subtly sweet rice, and the bright, juicy mango work in harmony to create a dessert that’s as satisfying as it is refreshing.
Ingredients and Taste
The ingredients of Khao Niew Mamuang are straightforward but come together to create a symphony of flavors. Sticky rice, a type of glutinous rice, is the base of the dish.
It’s cooked until tender and then soaked in sweetened coconut milk, allowing it to absorb all the creamy richness.
Coconut milk itself is an essential ingredient in Thai cuisine, prized for its smooth texture and slightly sweet, nutty flavour.
The mangoes used in this dessert are usually of the Nam Dok Mai variety, known for their vibrant yellow colour and sweetness. Their natural fruitiness perfectly offsets the richness of the coconut milk and rice.
The combination of these two key elements, sweet rice and luscious mango, creates a balance of creamy and fresh, with each bite offering a contrast of textures and flavours.
The dish is often garnished with a sprinkling of toasted sesame seeds or mung beans, adding a delicate crunch. Some variations also include a pinch of salt to heighten the sweetness of the coconut milk, creating a more complex flavour profile. The overall taste is light and refreshing, with a sweetness that is rich but never overwhelming.
A Taste of History
Khao Niew Mamuang has been enjoyed in Thailand for centuries, particularly during mango season, which runs from March to May. It’s a dish that reflects Thailand’s tropical abundance and the importance of rice in Thai culture.
Sticky rice is a staple in Thai cuisine, particularly in the northern and north eastern regions, where it’s eaten daily with savoury and sweet dishes alike. The pairing of mango with coconut milk soaked rice is a natural extension of Thailand’s culinary love for balancing flavours and textures.
The dessert has its roots in traditional Thai markets, where fresh, seasonal produce is celebrated and incorporated into everyday meals. As Thailand’s culinary influence has grown, Khao Niew Mamuang has found fans worldwide, becoming a symbol of Thai dessert culture.
It’s now a must try for anyone visiting Thailand, often served in restaurants and street food stalls, showcasing the simplicity and beauty of Thai cooking.
Khao Niew Mamuang (Mango Sticky Rice) Recipe
Serves: 4 people
Ingredients:
- 1 cup glutinous (sticky) rice
- 1 1/4 cup coconut milk (unsweetened)
- 1/2 cup sugar
- 1/4 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds or mung beans (optional for garnish)
Directions
To begin, rinse the glutinous rice thoroughly in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. This step is essential for achieving the perfect sticky texture.
Drain the soaked rice and transfer it to a steamer lined with cheesecloth or a fine sieve. Steam the rice over medium heat for about 25-30 minutes until tender and translucent. Make sure to cover the steamer to retain the steam.
While the rice is steaming, take a small saucepan and combine 1 cup of coconut milk, 1/2 cup sugar, and 1/4 teaspoon of salt. Stir over low heat until the sugar is fully dissolved. Be careful not to boil the mixture, just heat it until everything is well incorporated.
Once the rice is cooked, transfer it to a large bowl. Gradually pour the warm coconut milk mixture over the rice, gently stirring to ensure even distribution. Let the rice absorb the coconut milk for about 10-15 minutes. The rice should become creamy and sticky, but still retain its structure.
While the rice is absorbing the coconut milk, prepare the sweet coconut sauce. In a small saucepan, heat the remaining 1/4 cup of coconut milk with a pinch of salt. Bring to a gentle simmer and set aside. This sauce will be drizzled over the finished dish for an extra layer of flavour.
Prepare the mangoes by peeling them and slicing them thinly. The sweetness and ripeness of the mangoes are key to balancing the dish, so choose ones that are ripe but not overly soft.
To serve, place a portion of the sticky rice on each plate, shaping it into a neat mound. Arrange the mango slices next to the rice. Drizzle some of the sweetened coconut sauce over the rice for added creaminess.
For the finishing touch, sprinkle toasted sesame seeds or mung beans on top of the rice for a subtle crunch. Serve immediately while the rice is still warm and the mangoes are fresh. The contrast between the creamy, sweet rice and the refreshing mango slices makes this dish a beloved Thai dessert.
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