Thai sticky rice with mango, otherwise known as Khao Niao Mamuang, is a delicious and popular Thai dessert that is loved by many around the world. With its unique combination of sticky rice, fresh mango, and sweet coconut sauce, this dessert is a true delight for the tastebuds. If you have ever wanted to learn how to make this delectable treat in the comfort of your own kitchen, then you have come to the right place. In this step-by-step guide, we will walk you through the process of mastering the art of Thai sticky rice with mango, so you can impress your family and friends with your culinary skills.
Gathering the Ingredients
Before we delve into the cooking process, it is important to gather all the necessary ingredients for making Thai sticky rice with mango. Here’s what you will need:
For the Sticky Rice:
– 2 cups of Thai sticky rice (also known as glutinous or sweet rice)
– 2 cups of water
– 1 can of coconut milk
– 1 teaspoon of salt
– ½ cup of sugar
For the Mango Topping:
– 2 ripe mangoes, peeled and sliced
– ¼ cup of sugar
For the Coconut Sauce:
– 1 can of coconut milk
– ½ cup of sugar
– ½ teaspoon of salt
– 2 tablespoons of cornstarch
– 2 tablespoons of water
Preparing the Sticky Rice
The first step in making Thai sticky rice with mango is to prepare the sticky rice. Follow these steps:
1. Rinse the sticky rice under cold water to remove any excess starch. Repeat this process a few times until the water becomes clear.
2. Place the rinsed sticky rice in a bowl and cover it with water. Let it soak for at least 4 hours or overnight.
3. After soaking, drain the rice and transfer it to a steamer lined with a cheesecloth or a steaming basket.
4. Add 2 cups of water to the steamer and steam the rice over medium heat for about 20-25 minutes, or until the rice becomes tender and translucent.
Preparing the Mango Topping
While the sticky rice is steaming, you can prepare the mango topping. Follow these simple steps:
1. In a small saucepan, combine the sliced mangoes and sugar. Cook over low heat, stirring occasionally, until the sugar has dissolved and the mangoes have softened slightly.
2. Remove the mango topping from the heat and set it aside to cool.
Preparing the Coconut Sauce
To complement the sticky rice and mango, we will make a delicious coconut sauce. Here’s how:
1. In a separate saucepan, combine the coconut milk, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar has dissolved.
2. In a small bowl, dissolve the cornstarch in water to create a slurry.
3. Slowly pour the cornstarch slurry into the coconut milk mixture while stirring constantly.
4. Continue to cook the sauce until it thickens to your desired consistency. Remove it from the heat and let it cool.
Assembling the Thai Sticky Rice with Mango
Now that you have prepared all the components, it’s time to assemble this delectable dessert. Follow these final steps:
1. Once the sticky rice is cooked, transfer it to a bowl and fluff it gently with a fork.
2. While the rice is still warm, add the coconut milk, sugar, and salt. Mix well until the rice is evenly coated and has absorbed the coconut mixture.
3. Allow the sticky rice to cool for a few minutes before serving. It should be warm and slightly sticky but not overly mushy.
4. To serve, place a generous portion of the sticky rice on a plate or in a bowl. Top it with the mango slices and drizzle the coconut sauce over the rice and mangoes.
5. Garnish with a sprinkle of toasted sesame seeds or shredded coconut, if desired.
6. Enjoy your homemade Thai sticky rice with mango!
Conclusion
Mastering the art of Thai sticky rice with mango is a delightful journey that will leave you with a delicious dessert loved by many. By following this step-by-step guide, you can now create this mouthwatering treat in the comfort of your own kitchen. Whether you are sharing it with loved ones or indulging in a sweet treat for yourself, this classic Thai dessert is sure to satisfy your cravings. So gather the ingredients, follow the steps, and enjoy the wonderful flavors of Thai sticky rice with mango.