Craving a taste of Thailand? Look no further than the delightful Mango Sticky Rice, also known as “Kaonie Omamuang.” This popular dessert is a harmonious blend of sweet, sticky rice, luscious mango, and rich coconut sauce. Follow this simple guide to create your own authentic Mango Sticky Rice at home!
What You’ll Need
For the Sticky Rice:
- 250 grams of sticky rice
- 200 milliliters of water
For the Coconut Milk Mixture (for the rice):
- 150 milliliters of coconut milk
- 40 grams of sugar
- ½ teaspoon of salt
For the Coconut Cream Sauce (for topping):
- 200 milliliters of coconut milk
- ¼ teaspoon of salt
- 2 teaspoons of rice flour
For Serving:
- 2 ripe mangoes
Step-by-Step Preparation
1. Prepare the Sticky Rice
Start by adding 250 grams of sticky rice to room temperature water. Gently rub the rice to remove excess starch, then wash and rinse about 5 times until the water runs clear. Drain the rice and transfer it to a rice cooker. Add 200 milliliters of water and steam for approximately 45 to 50 minutes until perfectly cooked.
2. Make the Coconut Milk Mixture for the Rice
In a saucepan, combine 150 milliliters of coconut milk, 40 grams of sugar, and ½ teaspoon of salt. Place the saucepan on low heat and stir constantly for two to three minutes. Continue stirring until the sugar dissolves and small bubbles begin to appear. Be careful not to use high heat, as this can cause the oil to separate. Once small bubbles pop up, turn off the heat.
3. Combine Sticky Rice and Coconut Mixture
While both are still hot, pour the prepared coconut mixture into the cooked sticky rice in the rice cooker. Stir until the mixture is well incorporated and the rice has absorbed the coconut milk. Press the sticky rice down to help with absorption. Close the lid of the rice cooker and let it sit for 10 minutes, allowing the rice to fully soak and plump up.
4. Prepare the Coconut Cream Sauce
In a separate saucepan, combine 200 milliliters of coconut milk, ¼ teaspoon of salt, and 2 teaspoons of rice flour. Stir well to combine before placing it on the stove. On low heat, stir for two to three minutes until the sauce thickens and small bubbles appear. Turn off the heat; the sauce will continue to thicken as it cools.
5. Prepare the Mangoes
Take two ripe mangoes and carefully cut across the mango, avoiding the pit. Score the mango flesh without cutting through the skin. Gently flip the mango and press the bottom to separate the cubes.
6. Serve and Enjoy!
Arrange the warm sticky rice on a plate with the fresh mango slices. Drizzle generously with the homemade coconut cream sauce. This simple yet exquisite dessert is best served warm. Enjoy your homemade Mango Sticky Rice!