Khao Neow Mamuang (Mango with Sweetened Sticky Rice)
Recipe by Nantana Chitman
- 10 oz white sticky rice
- 1/8 tsp powder alum
- 2 pandan leaves
- 8 oz coconut milk
- 4 oz granulated sugar
- Sea salt to taste
Rinse sticky rice until the water becomes clear, then soak the sticky rice overnight or for at least 6 hours. Before starting to prepare the steamer, add alum (if using) into the soaking rice and gently mix so the alum is well distributed. Prepare the steamer. When the water starts to boil, rinse the rice thoroughly, drain, and place on a moist cheese cloth. Place pandan leaves on top of the rice and steam covered for about 25–30 minutes, turning once after 15 minutes. About 5 minutes before the sticky rice is done, heat coconut milk, sugar, and salt over medium heat. Stir to dissolve the sugar. Once the sugar dissolves, reduce the heat. When the coconut milk starts to boil, remove from heat. Immediately put the hot steamed rice in a pot and pour in the prepared coconut milk. Mix well, cover, and keep warm for 15 minutes. The rice should absorb all the coconut milk; this may take about 3–5 hours.
- Rice Flour (alternative)
- 2 tbsp granulated Sugar
- 4 tsp toasted mung beans
- Mango, as desired
Coconut Cream Topping:
- 4 oz coconut milk
Leave the coconut milk to stand until the cream rises. Spoon the cream part into a sauce pan and stir continuously over very low heat, until most of the water evaporates. Alternatively, rice flour mixed with a little bit of water can be added to help thicken the coconut milk. Top sweetened sticky rice with coconut cream. Sprinkle with toasted mung beans. Serve with ripe mango.
