Thai Mango Sticky Rice Dessert (#Khao Niaow Ma Muang). The ingredients for this traditional dessert normally consist of ripe mango, coconut milk, sugar, toasted sesame seeds, salt and white sweet rice (aka, sticky rice). As you can see from my posts these last few weeks; I need to start eating a bit healthier. For those of us feeling guilty and trying to get back on the right path, I recommend substituting traditional rice with sweet black rice. This nontraditional substitute has a higher content of antioxidants, vitamins and minerals that we all need in our diet. This sweet dish tastes just as good as the original without the guilt.
Thai Mango Sticky Rice Dessert
- Rice Cooker
- 1 cup black rice
- 1 can coconut milk
- ⅓ cup granulated sugar
- ½ tsp salt
- 2 tsp cornstarch
- 2 tsp water
- 1 tsp toasted sesame seed
- Soak black rice overnight.
- Rinse rice the next day. Place the rice in a rice cooker and add 2 ¼ water; then cook.
- Once the rice is done, prepare the coconut sauce.
- Ina sauce pan, mix coconut milk, salt and sugar. Simmer until the sugar dissolves.
- Pour about half of the coconut sauce in with the cooked rice and mix. Let stand for 10 minutes.
- Using a small bowl mix the cornstarch with 2 tsp of water. Add this thickening agent to the coconut sauce and simmer until thick looking.
- Scoop and place rice on a plate then drizzle the thickened sauce over the rice. Sprinkle with sesame seeds.