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Mango Sticky Rice - Khao Niew Mak Muang Sii Faa

(0 vote) • by Saeng Douangdara

4 people · Medium · 735 min · Cheap

Mango sticky rice is found all over Southeast Asia and especially Laos. Many People know it as the white sticky rice with a side of ripened mango. Here is my Lao take at mango sticky rice giving it a vibrant blue color, scented pandan flavor, and crunchy textures from the roasted mung bean.

Credit FB Saeng Douangdara, YT Lao Food at Saeng’s Kitchen

Video

Ingredients

Preparation

1. Add butterfly pea flower to a bowl and add hot water and sit for 5 minutes

2. Rinse sticky rice 3 times then let it sit in the flower water overnight for 12 hours

3. Cook sticky rice in a steamer in a cheesecloth for 15 minutes

4. In a pot, add coconut milk, granulated sugar, palm sugar, salt, pandan leaf and simmer on low for 5 minutes.

5. Place the cooked sticky rice in a bowl then add three quarters of the coconut sauce. Mix it and let it sit for 5 minutes.

6. Mix rice flour with water and add it to the reserved coconut sauce and cook until thickens for 2-3 mins. Add more water to loosen it up as needed.

7. Roast yellow mung bean over medium heat in a pan for 2-4 minutes until it’s golden brown.

8. Peel a mango and cut into pieces.

9. Take a scoop of the sticky rice onto a plate, add the mango to the side, drizzle with coconut mixture, and sprinkle with mung beans. Enjoy!


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