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Thai Sticky Rice and Mango (Kow Neuw Mamuang)

What you need: 

1 mango (ripped)
2 tablespoons sugar
1 cup sticky rice
1 cup coconut milk
2 pinch salt

What you do: 

The traditional method using a steamer:
Soak the sticky rice in enough water to cover the rice for at least a hour (best if overnight). With your steamer, put water in the bottom and cover the steam section with cheese cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.
The Microwave Method:
Soak the sticky rice for 10 minutes in warm water in a bowl.[b] Soaking the rice is very important.[/b] The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.
Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.
Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle.
Add sugar and salt.
Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy.
Spoon the rest of the coconut milk on top of the rice at serving time.
Peel and slice ripe mango. Place sticky rice on a small plate and top with mango.

Preparation Time: 
30min cook time (at least 1 hour
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I added a bit more sugar (my boyfriend really likes his sweet stuff.. and i cooked the sticky rice just like normal rice (soaking over night and boiling with 2:1 ratio of water and rice), stirring it every few minutes or so.... it was fantastic... so cheap to make and serves a lot! yum yum... ill never have to pay for this over priced dessert in thai resturants again! :)>>>

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This is a classic Thai desert. I get it all the time at my neighborhood Thai restaurant for 6 bucks a pop. I have always wanted to try  to prepare it, and now I will. Thanks for the great recipe.  I am going to use manilla mangoes cuz they are soooo nummy!

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Sticky rice is a type of rice. It has a very high starch content, unlike plain white rice.

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Anonymous

I am going to try this recipe this week, and I have a question.
Is sticky rice a type of rice or is it just a method of making rice to make it stickier? When I make rice, it almost always comes out sticky, so I am curious if I could make my rice as is or purchase a special type of rice.

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Thanks, iloveweelittlepiggies. But, I agree somewhat with rosepetals. Be nice!

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w/e rosepetals

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Anonymous

OMG! piggy that comment was soo rude and uncalled for.

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AliAli009's recipes are better. Check out her Tapioca Combo Dessert and her Floating Balloons Dessert recipes. They're way better than this. This was a bit bland, and too mushy.

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This was delicious! Mmm...wonderful "cooling" your mouth down after eating a wonderful spicy Thai meal (I made some Pad Thai, curry, and Kung Pao tofu).

Of course, this is wonderful for a regular 'ol dessert, too.

Thanks for the awesome recipe! I love it! :D ;D

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i have black glutinous rice! and red sweet rice. i am so going to try this out for my next official dinner party!

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