Sweet Sticky Rice with Mango (Kao Neaw Ma Muang)
When mangoes are in season in Thailand, you will see this dessert sold everywhere on the street. Long-grain rice is preferred for this recipe, but if you have short grains, they work just as well; keep in mind that short-grain rice will take longer in the steamer.
Serves: 12Hands-on: 20 minutesTotal: 9 hours 20 minutesDifficulty: Medium
- 2 cups glutinous rice
- 2 cups coconut cream
- 1¼ cups sugar
- 1 tsp. salt
- ¼ tsp. vanilla extract
- 2 medium ripe mangoes, peeled, seeded, and sliced
- Soak rice overnight for at least 4 hours.
- In a saucepan, heat the coconut cream over medium heat; add sugar and salt. Stir until dissolved. If using pandan leaf, add it to the sauce and simmer for about 2 minutes to let it infuse into the sauce. Let cool completely. The sauce can be made and refrigerated a day ahead.
- Drain, rinse, and steam rice over medium heat in a steamer for about 15–20 minutes. Check if the rice is cooked from the thickest part of the pile. If a steamer is not available, put soaked sticky rice in a bowl and cover with a dish or cheesecloth. Cook for 3 minutes in the microwave without adding any water. Check if the rice is cooked. If it is still hard, cook for another 1 minute and check again.
- When the rice is cooked, pour the prepared coconut cream over rice, a little bit at a time. The rice should be covered with sauce but not drowning in it. Stir to mix thoroughly. Add more sauce if needed. Cover and set aside for 15 minutes in a warm place.
- Serve with sliced mangoes.