Thai Mango Sticky Rice (Khao Neow Ma Muang)

INGREDIENTS

• 1 Cup Glutinous Rice
• 6 Pandan Leaves 3 for steaming the rice, 3 for the coconut mixture for soaking the rice in
• 180 ml Coconut Cream (Santan) Kara Brand preferred
• 60 ml Water
• 70-75 gm Sugar
• 1/2 tsp Salt
• 1 big Honey Mango Chilled

MUNG BEAN TOPPING

• 20-25 gm Yellow Mung Beans Preferably soaked overnight (or at the very least 2 hours)

COCONUT SAUCE

• 70 ml Coconut Cream (Santan)
• 1/4 tsp Salt
• 1 tsp Tapioca Flour Alternatively you can use Corn Flour

SPECIAL EQUIPMENT (SEE TIPS FOR ALTERNATIVE METHOD IF YOU DON'T HAVE THIS EQUIPMENT)

• Thai Steaming Basket
• Tall Pot with a narrow opening

INSTRUCTIONS

PREPARATION FOR THAI MANGO STICKY RICE (START THE NIGHT BEFORE, 5 MIN ACTIVE TIME)

1. Wash the mung beans thoroughly and soak overnight (or at the very least 2 hours). Drain and pat dry with kitchen towel.
2. Wash the glutinous rice a few times to get rid of the starch and soak for 30 mins.
3. Wash the pandan leaves and cut into 10 cm in length or tie into a knot.

COOKING METHOD FOR THAI MANGO STICKY RICE (1 HOUR 5 MIN)

1. Add water into the tall pot with a narrow opening and bring it to a boil.
2. Drain off the water from the soaked rice and put it into the steaming basket. Place the pandan leaves on top of the rice. (Expert Tip: Wet the steaming basket first to prevent sticking!)
3. Place the steaming basket on the tall pot and cover the rice with a cover. Steam the rice over high heat for about 30 mins. Make sure there is sufficient water in the pot to produce enough steam to cook the rice
4. While the rice is steaming, pour 180ml coconut cream and 60ml water into a sauce pan. Add in 70-75 gm of sugar, 1/2 tsp of salt and pandan leaves. Stir and mix well. Heat the coconut mixture over medium low heat and simmer until the sugar is dissolved. (Be careful not boil the coconut mixture vigorously)
5. When the rice is cooked, remove the pandan leaves and pour the rice onto a big bowl. Loosen the rice gently with a fork or chopsticks.
6. When the coconut mixture starts to bubble, remove the pandan leaves and quickly pour over the glutinous rice and mix well and make sure it is not lumpy. 
7. Cover the bowl with an aluminium foil and leave aside and let it stand for 30 mins. Half way through, just give the rice a stir and mix well and continue to let it stand. In the meantime, prepare the coconut sauce and mung bean topping (cooking method below).
8. After 30 mins, you should be done with the coconut sauce and mung bean topping. Remove the aluminium foil and give the rice a stir with chopsticks to loosen it. 
9. Scoop the rice on a serving plate. Cut the mango in a crisscross fashion and place by the side of the rice. Note: You can also peel the mango and cut into slices if you prefer.
10. Pour the coconut sauce over the sticky rice. Sprinkle the mung beans on top of the sauce and serve

source https://5minutesrecipesusa.blogspot.com/2018/10/thai-mango-sticky-rice-khao-neow-ma.html

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