Coconut Sticky Rice with Mango

Coconut Sticky Rice with Mango

Club House Kitchens

By: Club House Kitchens

Made With:

Thai Kitchen

Mango Sticky rice or as it's known in Thailand as Khao Neow Ma Muang, is a favourite dessert during April and May when mangoes are in season.

Recipe Info

  • Prep Time:

    10m

  • Cook Time:

    25m

  • Ingredients:

    5

  • Servings:

    4

  • User Rating:

Ingredients

  • 1 cup (250 ml) sweet rice (glutinous or short grain rice)
  • 1 can (13.66 ounces/400 ml) Thai Kitchen® Coconut Cream - SubstitutesThai Kitchen® Coconut Milk
  • 1/3 cup (75 ml) sugar
  • 1 teaspoon (5 ml) salt
  • 1 large ripe mango peeled, seeded and thinly sliced
  • Toppings, such as toasted coconut, chopped peanuts, toasted peanuts, toasted sesame seeds and mint leaves

Nutrition Information

(per serving)

  • Calories 410
  • Carbohydrates 66
  • Cholesterol 0
  • Fiber 3
  • Protein 5
  • Saturated Fat 12
  • Sodium 618
  • Sugar 29
  • Total Fat 14

Mango Sticky rice or as it's known in Thailand as Khao Neow Ma Muang, is a favourite dessert during April and May when mangoes are in season.

Key products

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.
A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

A 400 ml can of Thai Kitchen Coconut Cream featuring a graphic of a halved coconut filled with thick cream against a red and purple background.
A bowl of mango sticky rice topped with toasted coconut flakes and a drizzle of Thai Kitchen Coconut Cream sits next to a small dish of extra coconut and a spoon.

Thai Kitchen® Coconut Cream, 400mL

Instructions

Instructions

  1. Soak rice in hot water 2 hours. Drain well. Place rice in steamer basket, lined with cheesecloth if desired, in medium saucepan. Steam 25 minutes or until tender, adding additional hot water to saucepan as needed. Transfer rice to large bowl and cool slightly.
  2. Meanwhile mix coconut cream, sugar and salt in small saucepan. Bring to simmer; cook on medium heat 10 minutes or until slightly thickened, stirring occasionally. Remove from heat. Cool completely.
  3. Gradually add half of the coconut cream mixture to the steamed rice, stirring gently until well blended. Refrigerate at least 1 hour or until ready to serve. To serve, drizzle with remaining coconut cream sauce and top with mango and desired toppings.

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