This menu is well known around the world as “Sticky Rice with Mango” in English or it called “Khao-Neow-Ma-Muang” in Thai. It is my favorite afternoon break dessert. This menu originally from Thailand and popular dessert menu that almost every Thai restaurants would always have it in their menu with coconut ice cream.
The Sticky Rice Mango has a sweet flavor with creamy and salty from coconut milk that I pour over the sweet sticky rice. I usually use honey mango or sweet mango that I can find at Asian grocery store. This menu is very filling due to the sticky rice is more heavier meal than steam rice and it is usually serve with Sweet Thai Ice Tea for afternoon break dessert.
Menu Ingredients Serving for 4
- 2 cups of Sticky Rice or it called “Sweet Rice” in Asian grocery store
- 4 honey Mangoes, peeled and cut into 1 inch slices
- 1 and 1/2 cups of Coconut milk
- 1/4 cup of Palm Sugar
- 1/2 teaspoon of salt
- 1/2 cups of Coconut salty cream for garnish
Menu Preparation
To cook sticky rice, I am usually put on the steamer for about 20 minutes or until the rice become soft, cooked, and sticky.
Tip: Make sure to soak the sweet rice for at least over night before steam it.
- In a sauce pan, pour coconut milk into the pan and let it simmer with medium-low heat for about 5 minutes. Then reduce heat to low.
- Added palm sugar and salt into the pan and stir until everything corporate. Then added sticky rice and stir until the sticky rice absorb the coconut milk into the rice and it will become sticky and creamy, need to stir consistently.
- Placed mango and sticky rice on the plate and pour coconut salty cream over the rice for garnish.
Coconut Salty Cream Ingredients
- 1/2 cup of Coconut milk
- 1 teaspoon of Salt
Coconut Salty Cream Preparation
In a small sauce pan, added coconut milk and salt at low heat, stir until everything corporate for approximately 2 – 3 minutes. Then removed from the stove and let it cools before pour over the sticky rice and added some toasted mung bean on top for garnish.
