Sweet Sticky Rice With Mango (Kha Neow Mamuang)

8
Servings
24h
Prep Time
2 1/2h
Cook Time
1d 2h
Ready In


"My Daughter went on a a backpacking trip through Asia. Whilst over there, she took a cooking class with Permpoon Nabnian, and bought home some of the recipes she had made. This one was one of her favourites. Rice should be soaked at least 4 hours but preferably overnight. Soaking has been included in times."

Original recipe yields 8 servings
OK
  • SAUCE INGREDIENTS

Nutritional

  • Serving Size: 1 (279.1 g)
  • Calories 480.2
  • Total Fat - 12.9 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 0 mg
  • Sodium - 1235.5 mg
  • Total Carbohydrate - 87.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 47.8 g
  • Protein - 5.8 g
  • Calcium - 74.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 25.8 mg
  • Thiamin - 0.3 mg

Step 1

Place the soaked sticky rice and steam for 10-15 minutes or until the rice is cooked.

Step 2

Mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes.

Step 3

Meanwhile remove the rice from steamer and cool it on a tray for one minute or until it is warm. Add the rice into the coconut cream mixture and combine well, remove the mixture from the heat and leave to rest for about 30 minutes minimum but preferably 2 hours.

Step 4

When ready to serve, divide the sticky rice between 8 separate dishes or plates.

Step 5

Peel and slice the mango, divide and arrange them over the sticky rice.

Step 6

Sprinkle with sesame seeds to serve.

Tips & Variations


No special items needed.

Related

ForeverMama

This rice is definitely different than other rice recipes out there and it is quite tasty. It is a "treat" type of rice on the semi-sweet side and because it uses coconut cream there is a pleasant taste of coconut in the background. It was challenging to find a long grain sticky rice, therefore what I did find was a short grain which is labeled "sweet rice" in Asian stores which apparently is sticky rice. I followed the recipe as written except that I forgot to roast the sesame seeds, but the second go-round, I did roast the sesame seeds and it added to an interesting taste and texture. I actually liked the rice better soon after it was cooked as opposed to when it was cooled, but that's just my taste. Next time though, I will add extra coconut cream mixture as I loved it creamy. Thank you Tisme for sharing.

review by:
(6 Jul 2015)