Mango Sticky Rice is a classic Thai dessert. In Thai, we call it khaoniao mamuang. It’s also one of my favorite desserts of all time. Growing up in Bangkok, I remember eating khaoniao mamuang all the time. Especially during the hottest months in April and May, which is also the peak mango season. I’m sure that you’ll fall in love with this recipe too!
Serve: 4 people
Prep Time: overnight
Cook Time: 1 hour
1 cup long grained sticky
1 1/2 cup coconut milk
1/2 cup sugar
1 teaspoon salt
2 tablespoons cornstarch slurry (1 teaspoon cornstarch and 2 tablespoons water)
4 tablespoons of skinless mung bean
4 honey mango
Wash the sticky rice until the water becomes clear. Soak the sticky rice in water for overnight.
Drain the sticky rice. Place the sticky rice on a cheesecloth and cover it up.
In a steamer, bring water to a boil, transfer the cheesecloth in the steamer and steam over high heat for about 20 minutes until cooked and translucent. If you have a rice cooker, you can also cook it in the rice cooker, add water to the same level as the sticky rice and use the setting for rice.
In a saucepan, add the coconut milk, sugar, and salt. Cook over medium heat, stir until dissolved and bring to a boil. Set aside.
Transfer the cooked sticky rice in a large mixing bowl, pour 3/4 of the coconut milk sauce in the mixing bowl. Quickly whisk together, and cover with a lid or an aluminum foil. We want to work quickly so that rice is still warm, and it will absorb the sauce better. Leave it there for 15 minutes.
After 15 minutes, uncover the lid, combine again. Cover the lid. Let it sit for another 15 minutes.
Place the saucepan over medium heat, with the remaining 1/4 of the coconut sauce, add the cornstarch slurry. Continuously stir until thicken for about 3 minutes.
In another saucepan, bring water to a boil, add the mung bean and cook for 3 minutes over low heat. Drain.
In a pan, brush a thin layer of vegetable oil over it. Transfer in the mung beans and toast until crispy over high heat for about 5 minutes.
Peel the skin of a mango, slice it into bite-size pieces.
Serve on a plate, drizzle over the sauce, and sprinkle some toasted mung beans.