Mango Sticky Rice | ເຂົ້າຫນຽວຫມາກມ່ວງ

Ingredients:

For Sticky Rice:

• 1 cup glutinous rice (also called sweet rice or sticky rice)

• 1 cup coconut milk

• 1/2 cup sugar

• 1/2 teaspoon salt

For Mango Topping:

• 2 ripe mangoes, peeled, pitted, and sliced

• 2 tablespoons toasted sesame seeds (optional, for garnish)

For Coconut Sauce:

• 1/2 cup coconut milk

• 2 tablespoons sugar

• 1/4 teaspoon salt

Instructions:

1. Rinse and Soak the Rice:

• Rinse the glutinous rice under cold water until the water runs clear.

• Soak the rice in water for at least 4 hours or overnight.

2. Steam the Rice:

• Drain the soaked rice.

• Place rice in bamboo rice steamer. 

OR

• Place the rice in a steamer lined with cheesecloth or a thin kitchen towel. 

• Steam the rice over high heat for 25-30 minutes or until the grains become translucent and sticky.

3. Prepare the Coconut Sauce:

• In a small saucepan, combine 1/2 cup of coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt.

• Heat over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.

4. Sweeten the Sticky Rice:

• In a separate saucepan, combine 1 cup of coconut milk, 1/2 cup of sugar, and 1/2 teaspoon of salt.

• Heat over medium heat, stirring until the sugar dissolves.

• Add the steamed sticky rice to the coconut milk mixture and stir well.

• Cook over low heat, stirring constantly, until the rice absorbs the coconut milk and becomes sticky and glossy.

5. Assemble the Dish:

• Serve the sweetened sticky rice on plates or in bowls.

• Arrange sliced mangoes on top of the rice.

• Drizzle the coconut sauce over the mango and rice.

• Optionally, sprinkle toasted sesame seeds on top for added flavor and texture.

6. Serve:

• Serve the Thai Mango Sticky Rice warm or at room temperature.