Snapguide

How to cook sticky rice and mango (khao niew ma muang)

Cook Sticky Rice and Mango (Khao Niew Ma Muang)

19
STEPS
INGREDIENTS
Put some pandan leaves into a saucepan.

Put some pandan leaves into a saucepan.

Add about 2/3 can of coconut cream and put on medium heat.

Add about 2/3 can of coconut cream and put on medium heat.

Mix in about a spatula of white sugar.

Mix in about a spatula of white sugar.

Add a tad of salt and continue cooking until the fragrance from the pandan is released. Should take a few minutes. Make sure you taste. Should be creamy sweet with a tiny hint of salt after taste.

Add a tad of salt and continue cooking until the fragrance from the pandan is released. Should take a few minutes. Make sure you taste. Should be creamy sweet with a tiny hint of salt after taste.

Remove the leaves.

Remove the leaves.

Save a little bit as sauce on the side. Add a tiny sprinkle of salt.

Save a little bit as sauce on the side. Add a tiny sprinkle of salt.

Prepare some plain sticky rice. See my other guide on how to make this in the microwave.

Prepare some plain sticky rice. See my other guide on how to make this in the microwave.

Stir in the pre cooked sticky rice.

Stir in the pre cooked sticky rice.

Until you get about this consistency. You don't want it too soggy. Let sit to cool.

Until you get about this consistency. You don't want it too soggy. Let sit to cool.

Serve with fresh mango, toasted sesame and drizzle the sauce from before.

Or have with ice cream and crushed roasted peanuts the old school way.

Or have with ice cream and crushed roasted peanuts the old school way.

  • Cooked sticky rice
  • Coconut cream
  • White sugar
  • Salt
  • Pandan leaves
  • Saucepan
  • Toasted seseme seeds
  • Mango
  • Toasted peanuts
  • Ice cream