Khao Niew Mamuang

Name: Khao Niew Mamuang
Ingredients: 2 cups Mango; 1 cup Sticky rice; 1 cup Coconut milk; 1/2 cup Palm sugar; 1/4 tsp Salt; 1 tsp Sesame seeds

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

950Calories

95 gProtein

70 gCarbs

45 gFat

30 gSugar

1100 mgSalt

Ingredients

2 cups Mango
1 cup Sticky rice
1 cup Coconut milk
1/2 cup Palm sugar
1/4 tsp Salt
1 tsp Sesame seeds

Method

To make the Khao Niew Mamuang, rinse the sticky rice thoroughly and soak in water for at least 4 hours, or overnight.
Drain the water and cook the sticky rice according to package instructions, or by steaming it in a steamer basket for 15-20 minutes, until tender.
In a saucepan, combine the coconut milk, palm sugar, and salt, and heat over low heat, stirring constantly, until the sugar has dissolved and the mixture is warm and fragrant, about 5 minutes.
To assemble the Khao Niew Mamuang, slice the mango into thin wedges and arrange on a serving platter or individual plates.
Spoon the warm sticky rice alongside the mango, then drizzle with the coconut milk sauce and sprinkle with sesame seeds.
Serve immediately and enjoy.
For a creamier coconut milk sauce, refrigerate it for at least 30 minutes before serving to allow it to thicken.
To toast the sesame seeds, heat them in a small dry pan over low heat, stirring constantly, until fragrant and lightly browned, about 2-3 minutes.