Mango Sticky Rice

Mango Sticky Rice Mango Sticky Rice (Khao Niew Mamuang) is a beloved Thai dessert that perfectly balances sweet, creamy, and slightly salty flavors. It's traditionally made with glutinous (sticky) rice, fresh ripe mango, and a luscious coconut milk sauce. This simple yet indulgent dish is a perfect way to enjoy the tropical flavors of mango with the comforting richness of coconut milk. It’s a popular dessert at Thai restaurants and is especially refreshing during warm weather. Ingredients: 1 cup glutinous rice (sticky rice) 1 1/2 cups canned coconut milk 1/4 cup sugar (or to taste) 1/4 tsp salt 2 ripe mangoes, peeled and sliced 1 tbsp sesame seeds or mung beans (optional, for garnish) Instructions: Prepare the rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 3 hours or overnight for best results. Drain the rice after soaking. Steam the rice: In a steamer basket lined with cheesecloth, steam the rice for 20-25 minutes, or until it becomes tender and translucent. Stir halfway through to ensure even cooking. Make the coconut sauce: While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is warm but not boiling. Remove from heat and set aside. Mix rice with coconut sauce: Once the rice is cooked, transfer it to a large bowl. Pour about 1 cup of the coconut milk mixture over the rice and stir gently to combine. Let the rice absorb the coconut milk for about 10 minutes, while you prepare the mangoes.