Mango Sticky Rice (Khao Niew Mamuang)

ข้าวเหนียวมะม่วง

Ingredients

2 cups glutinous (sticky) rice 400ml can coconut milk (full-fat) 3/4 cup granulated sugar 1/2 tsp salt 2-3 ripe but firm mangoes (preferably Thai Nam Dok Mai variety) 1 tbsp toasted sesame seeds or mung beans for garnish Pandan leaf (optional, for steaming) **For optional topping:** 2 tbsp coconut cream mixed with 1/4 tsp salt

Detail Steps and Procedure

1. **Soak rice:** Rinse glutinous rice in cold water until water runs clear. Soak rice in cold water for at least 4 hours, preferably overnight. Drain thoroughly.2. **Steam rice:** Line a steamer basket with cheesecloth or banana leaves (if using pandan leaf, place it on top). Spread drained rice evenly in the steamer. Steam over boiling water for 25-30 minutes until rice is translucent and tender.3. **Make coconut sauce:** While rice steams, combine coconut milk, sugar, and salt in a saucepan. Heat over medium-low, stirring constantly, until sugar dissolves completely. Do not boil. Remove from heat.4. **Combine rice and sauce:** Transfer hot steamed rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice. Gently fold with a rubber spatula until rice is evenly coated. Cover and let sit for 15-20 minutes to absorb the sauce.5. **Prepare mangoes:** Peel mangoes and slice flesh off the pit. Cut into attractive slices or cubes.6. **Prepare optional topping:** If making salted coconut cream topping, mix 2 tablespoons coconut cream with 1/4 teaspoon salt in a small bowl.7. **Assemble:** Place a mound of sticky rice on each serving plate. Arrange mango slices beside or around the rice.8. **Serve:** Drizzle remaining coconut sauce over the rice and mangoes. If using, drizzle the salted coconut cream over the rice only. Sprinkle with toasted sesame seeds or mung beans. Serve slightly warm or at room temperature.

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