Mango with Sticky Coconut Rice (Kao Niaw)

Mango with Sticky Coconut Rice is a popular Thai dessert known as ‘Kao Niaw Mamuang’. It is often enjoyed during the mango season in Thailand, which is from April to June.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Mango with Sticky Coconut Rice (Kao Niaw)

Cooking Method: Steaming Cuisine: Thai Courses: Dessert, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1520

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Glutinous Rice
• 1 cup Coconut Milk
• 2 cup Sugar
• 0.25 teaspoon Salt
• 2 piece Mango
• 2 tablespoon Sesame Seeds

Instructions

1. Rinse the glutinous rice until the water runs clear.
2. Soak the rice in water for 4 hours or overnight.
3. Drain the rice and steam it for 20 minutes or until cooked.
4. In a saucepan, combine coconut milk, sugar, and salt. Heat over low heat until the sugar dissolves.
5. Pour the coconut mixture over the cooked rice and mix well. Let it rest for 10 minutes.
6. Peel and slice the mangoes.
7. Serve the sticky rice with mango slices and sprinkle with sesame seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 70g24%

Sugars 40g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.