Thai Sticky Rice With Mangoes (Khao Niao Mamuang)

Sticky rice with mangoes is a Thai dessert often sold by vendors with street carts in the spring and early summer while mangoes are in season.

It's an incredibly simple dessert to make, given that one has the ability to steam the sticky rice properly, with only 5 ingredients.

First a note on sticky rice itself; sticky rice, also called glutinous rice, is a short grain rice that is widely cultivate in Southeast Asia. Although it is called glutinous rice, it does not contain any gluten. 'Glutinous' is used in the sense that the rice is sticky, unlike other varieties of rice that are dry and fluffy when cooked. Sticky rice is also frequently called sweet rice, waxy rice, and botan rice.

Additionally, while most rice (at least in the West) is boiled, sticky rice must be soaked for several hours and steamed. I use a traditional steamer that is available in many Asian stores and on Amazon.com that looks like this:



Water is put into the lower basin and set to boil, while the rice is placed in the steamer basket. Some prefer to wrap the rice in cheesecloth before putting it into the basket. I used to take this extra step, but once I realized that the rice easily releases from the basket and cooks exactly the same way I eliminated the cheesecloth. A lid from a pot (I use the lid to my 2 quart saucepan) is placed over the top of the rice to trap the steam in the basket. The water boils and steams the rice for about 20 minutes, and voila - sticky rice.

I imagine that one can use any type of steamer that uses this method to cook the rice, it doesn't have to be a traditional basket steamer. I've never attempted it any other way, but I'm sure that someone could McGyver up a method to make it work.

For this recipe, once the rice is steamed it is simply left to soak in a pot of warmed, sweetened coconut milk until it absorbs it all and then topped with chopped, ripe mango and some sesame seeds. It's one of my husband's favorite things to eat, and if I can remember to soak the rice (it must soak for at least 8 hours before steaming) I usually make it for him whenever I find mangoes on sale.

I've used regular coconut milk for this recipe, only because the commissary was out of lite coconut milk. Coconut milk is one of the only plant products that is extremely high in saturated fat. As such I have usually tried to limit our intake of coconut milk, but according to this article on Forbes.com, I may have the wrong idea about coconuts. All the talk about good fats vs. bad fats gets can be overwhelming - but apparently even though coconuts are high in saturated fat, it's a Medium-Chain Triglyceride that the body burns as it would a carbohydrate, for energy, instead of storing it, like normal saturated fat.

All that being said, this is a delicious and ridiculously easy dessert that's great for the mango season. I suggest trying it at least once, you may fall in love with it as we have.

Thai Sticky Rice with Mangoes (Khao Niao Mamuang)

Makes 6 servings (90g rice + 75g mango)

1 cup dry glutinous rice, soaked for at least 8 hours and then steamed over boiling water for 20-25 minutes
1 cup coconut milk
2 tablespoons sugar (preferably grated palm sugar, but white granulated will do)
2 mangoes, pitted, skinned, and chopped roughly
1 tablespoon sesame seeds

In a medium saucepan heat the coconut milk and sugar over med-low heat until hot, but not boiling. Reserve two tablespoons of the mixture, set aside. Place the still warm sticky rice into the coconut milk mixture, cover with lid, and let rest for 5 minutes or until all the liquid is absorbed by the rice. Serve rice with the chopped mangoes on top, drizzle the reserved coconut-sugar mixture over the mangoes and sprinkle with 1/2 teaspoon of sesame seeds.

Nutritional Estimate

This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.

1 serving = 90g rice + 75g chopped mango + 1/2 teaspoon sesame seeds

Calories: 262
Carbohydrates: 43.5g
Fat: 9g
Protein: 3.5 g

Fug Tong Gang Buad

Fug tong gang buad is a Thai dessert or side dish of squash cooked in coconut milk and palm sugar. Characteristic of most Thai sweets there is a lovely play of salty on sweet to mix up the substantial squash pieces. The recipe traditionally calls for pumpkins, which are available year round in Thailand, but a substitute of any yellow meat squash will suffice. I used a kabocha squash (yes I know, it's Japanese) and although I nearly lopped off a finger or two trying to peel the sucker it gave great flavor to the finished dish.

One of Mr. TA's favorite things to eat is Thai sticky rice and mangoes. It's a traditional Thai dessert of steamed glutinous rice soaked in sweetened coconut milk and served with sliced mangoes. He requests it on a near weekly basis, so I try to ration it out. Coconut milk isn't exactly a health food. So when my sister told me about this website and I found the recipe for squash cooked in coconut milk I thought it would be received equally well. He was a little disappointed after arriving home to the familiar scent of warmed coconut milk to not find sticky rice steaming, but after trying the squash I think he enjoyed it quite well. You know those people who you can read their emotions on their face like a book? Mr. TA is not one of those people. He'll give a mediocre reaction to a meal to only question weeks later why he haven't had that totally awesome blah-blah-blah. It's quite an interesting life... So I'll have to assume the grunt of approval coupled with the "Yeah, it's pretty good." means it gains approval for a repeat performance.



I would recommend that if attempting this with a kabocha instead of a pumpkin you halve, seed, quarter and then chop the skin off with a knife in controlled downward motions. Then to get the remaining stubborn green off use a sharp vegetable peeler. It's a bit of a chore, but I can't imagine anyone's going to want to cook some huge ass 15 lb. pumpkin in coconut milk. I also would not recommend using an acorn squash, you're peeling this sucker, you really want to attempt that with an acorn squash? Save your digits and don't even bother. Unless you can get someone else to do it for you, then by all means have at it.

One important part about this recipe is to ensure your coconut milk is not too creamy. When boiled coconut milk nearly always curdles, so you have to be careful while cooking. So, don't be tempted to use all coconut milk, it won't end well. Start it off at medium heat, when it really starts producing steam turn it down to medium low, then low when it starts to simmer. By that time it should be fully cooked through. It's really much easier than I made it sound. Just keep adjusting the heat level so it doesn't boil.

On a final note, squash is extremely good for you - you should eat as much as possible over the winter months. And..uh..just because this is filled with sugar and fat from the coconut milk doesn't mean it's not also healthy...right?

Just don't burst my bubble...



Fug Tong Gang Buad

Serves 4

1/2 teaspoon salt
2 cups pumpkin, or other yellow meat squash
1/3 cup palm sugar
1/2 cup coconut milk
1 cup water

Peel the squash, chop into 1/2 in. dice. Add all ingredients to 3 qt saucepan and heat over medium until steam rises rapidly. Do not allow to boil, the coconut milk will curdle. Turn heat down to medium low, stirring occasionally. When it starts to simmer turn to low heat. Remove from heat when squash is tender, about 20-25 minutes. Serve immediately or cover with lid. Tastes equally good warm, room temp, or cold.