According to sources from the likes of Wikipedia, the Tourism Authority of Thailand, and Thairath, although mango sticky rice has its origins from Thailand, neither mango or sticky rice have originated in Thailand. ![]() Image Credit: Fedor/Unsplash The history of mango sticky riceĭespite its popularity, there’s actually hardly any conclusive evidence about where and how mango sticky rice came to be. We know it, and MILLI does too.Īs this dessert is now making waves across the globe, we think it’s only fitting to take a little dive into the history behind this famous dish. You haven’t been to Thailand if you haven’t had mango sticky rice. It is, indeed, a dish that is extremely hard not to love. ![]() There’s just something so perfect about that concoction of a freshly sliced mango on top of the steaming glutinous sweet rice, drenched in coconut milk, and drizzled with crisp yellow mung beans. Mango sticky rice, more commonly known as Kao Niew Mamuang, is arguably one of Thailand’s favourite and most popular desserts. The Thai government, as a response, is also considering pushing mango sticky rice for a UNESCO World Listing. Then sprinkle the toasted sesame seeds on the rice and drizzle the chilled coconut milk sauce over the dish before serving.19-year-old rap sensation Danupha “MILLI” Khanatheerakul demonstrated to the entire world the soft power of one of Thailand’s favourite desserts, mango sticky rice, when she devoured it on stage at Coachella this past weekend.Įver since the dish made its appearance on stage and was broadcasted all over the world, the internet saw a huge surge in search trends for ‘mango sticky rice,’ according to Google Trends. Next, peel and cut the yellow mango into your desired pieces and serve it on a plate with the sweet glutinous rice.Allow the mixture to cool down before storing in the fridge for when you are ready to serve. In another pan, blend roughly 100ml of coconut milk with the remaining salt, sugar and tapioca starch, whisking until the mixture thickens and becomes smooth.To cook the glutinous rice, put it into a clean cloth bag and steam it using a vegetable steamer until cooked through for about 20 minutes.Drizzle a little of the very cold sauce over it all. Sprinkle the rice with a little toasted sesame seed. Peel and cut the mango and arrange it with the sweetened rice.Use a small flat pan to toast the sesame seeds until golden brown.Whisk and heat in a small pan until thickened, then cool in the refrigerator until ready to serve. Blend the 1/2 cup coconut milk, salt, sugar and starch.Soak the cooked sticky rice in this mixture. Heat only until the sugar and salt dissolves. In a small saucepan, stir 1 cup of coconut milk together with 3 tablespoons of sugar and 1/2 teaspoon of salt.Prepare the sticky rice by steaming glutinous rice inside a cloth bag using a vegetable steamer.Finally, when it comes to garnishing the recipe the traditional garnish would be mung beans but if you don’t have these to hand, you can use toasted sesame seeds as a substitute. Also make sure you’re using glutinous rice, that’s the ‘sticky element’ of the coconut sticky rice and without this, the rice won’t clump together the way it’s supposed to. Avoid ‘light’ or coconut milks with low percentage coconut solids, these will only take away from the authentic creamy texture of the dish. Despite that, we think there are a few tips we could share so you get the best result when making this.įor example, we would suggest you should always use a good quality full-fat coconut milk for this recipe. In fact, we would even go as far as to say this is probably one of the few Thai recipes which are practically foolproof to make. Khao Neow Mamuang as it’s traditionally called, is also very easy to make and doesn’t take long to prepare. So, Thai coconut sticky rice with mango is a refreshingly tasty twist on simple ingredients that most people in the west are already familiar with and can find readily available. ![]() ![]() Khao Neow Mamuang, also known as Coconut Sticky Rice with Mango, is one of Thailand’s most well known and popular dessert dishes and while it originated in Thailand, this dessert is also consumed throughout south-east Asia in countries like Cambodia, Laos, Vietnam, even Bangladesh and India! Thai coconut sticky rice combines delicious sweet and soft glutinous rice with rich and creamy coconut milk, juicy mango (typically a yellow mango) and a sprinkle of toasted mung beans for a little touch of crunch.įor those who aren’t familiar with Thai cuisine or are just getting started out, this is an amazing recipe to try because with the exception of ‘rice pudding’, in western culture rice is most commonly associated with savoury meals.
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