Thai Mango Sticky Rice (Khao Niew Mamuang)

Method

1. 1
   • sticky rice300 g

   Soak the sticky rice — Soak the sticky rice in plenty of water for at least 4 hours or overnight, then drain well.

   ⏱4 hr
2. 2
   • sticky rice300 g

   Steam the rice — Steam the drained rice over simmering water, lined with cheesecloth or in a steamer basket, for 20 minutes until tender and translucent.

   ⏱20 min
3. 3
   • white sugar80 g
   • salt½ tsp
   • coconut milk2 tbsp

   Make the coconut sauce — Meanwhile, warm the coconut milk, sugar, and salt in a small pot over low heat for 3 minutes, stirring until the sugar dissolves. Do not boil.

   ⏱3 min
4. 4
   • sticky rice300 g

   Soak the rice in coconut sauce — Pour three quarters of the warm coconut sauce over the hot steamed rice, stir gently to combine, and let it sit for 10 minutes to absorb.

5. 5
   • sticky rice300 g
   • mango2
   • cornstarch1 tsp
   • sesame seeds1 tbsp

   Serve with mango — Whisk the cornstarch into the remaining coconut sauce and simmer for 1 minute until slightly thickened. To serve, mound the sticky rice with sliced mango, drizzle over the thickened sauce, and sprinkle with toasted sesame seeds.

   ⏱1 min