Thai 40 min

Thai Khao Niao Mamuang (Mango Sticky Rice Tart)

Name: Thai Khao Niao Mamuang (Mango Sticky Rice Tart)
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 cups glutinous rice; 1 can (13.5 oz) coconut milk; 1/2 cup sugar; 1/2 teaspoon salt; 3 ripe Ataulfo or honey mangoes, peeled and sliced; 2 tablespoons coconut cream (for topping); 1 tablespoon sugar (for topping cream); Pinch of salt (for topping cream); Toasted sesame seeds or crispy mung beans for topping

vegetarianvegandairy-free

Ingredientsfor 2

440

Cal

Protein

86g

Carbs

10g

Fat

11.5 cups glutinous rice
21 can (13.5 oz) coconut milk
31/2 cup sugar
41/2 teaspoon salt
53 ripe Ataulfo or honey mangoes, peeled and sliced
62 tablespoons coconut cream (for topping)
71 tablespoon sugar (for topping cream)
8Pinch of salt (for topping cream)
9Toasted sesame seeds or crispy mung beans for topping

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Instructions

1
Soak glutinous rice overnight or for at least 4 hours. Drain, steam over boiling water for 25–30 minutes until translucent and fully cooked. Test by pressing a grain — it should be soft all the way through with no white center.
2
While rice steams, heat coconut milk, sugar, and salt until sugar dissolves. Do not boil. Reserve 1/4 cup for topping sauce.
3
Transfer hot cooked rice to a bowl. Pour warm coconut mixture over the rice, fold gently, cover, and rest 20 minutes. The rice will absorb the coconut milk and transform from ordinary sticky rice to something indulgent and fragrant.
4
Make the topping sauce: heat the reserved coconut milk with 1 tablespoon sugar and a pinch of salt until just warm. This thin, sweet-salty coconut sauce is drizzled over the finished dish.
5
Plate sticky rice alongside or on top of sliced mango. Drizzle with coconut topping sauce. Garnish with sesame seeds. The combination of creamy coconut rice, sweet tropical mango, and salty-sweet topping is a perfectly balanced dessert.