Thai Mango Sticky Rice

Jordan Windham, VOX Social Media Editor

I’ll be honest. This isn’t the real name of this dessert. It’s actually called “Khao Nieow Ma Muang” Since I can’t even say that, much less say it correctly, I have made the executive decision to call it something much easier to pronounce.

This is a great dessert to whip up if you decide to make Beef Panang, because if you’re going shopping for Asian ingredients, why not go all out? That’s how I justified it to my mom, anyway.

Just a warning that this dish requires some prep time, because you have to soak the rice for 4 hours beforehand. Also, you’ll want to get 2 cans of coconut milk to be able to get the right amount of cream.

Ingredients:
(3-4 servings)
1 ¼ cup Thai Sticky Rice (Sweet Rice); you can find it at Asian markets, or search for either of these names on Amazon. I used Three Rings brand, and there’s a picture of the bag in a later photo.
¾ cup thick coconut milk (chill the can, then use the solidified portion of the milk)
¼ cup sugar
1 tsp. salt
2-3 fresh mangoes

Topping:
¼ cup thick coconut milk
¼ tsp. salt

Soak the rice early, because it takes a while. Cover 1¼ cups sticky rice and soak for 4 hours. Drain and rinse. Put the rice into a pot, add water to about ¼ inch above the surface and cook.

Next, open 2 cans of coconut milk. It will look a little funky, because the solid and liquid is separated, but that is what you want.

On a stove, heat ¾ cup thick coconut milk, ¼ cup sugar, and 1 tsp. salt until boiling.

Pour into a bowl with the cooked sticky rice and mix well.

Make the topping by heating the ¼ cup thick coconut milk and ¼ tsp. salt until salt is dissolved. Allow this mixture to cool.

So, the hardest part of this recipe is cutting up a mango. You halve it, remove the pit, and dice cut lines into the flesh like a grid. Make sure you’re cutting down to the peel. Then, push the back of the mango so that the flesh sticks out, and the peel is pushed in. Cut the pieces of mango off and place them in a bowl.

Plate the rice, top with the coconut cream topping, and serve with the mango.