Steam Oven Steamed Sticky Rice with Mango

 

Steam Oven Steamed Sticky Rice with Mango

Lao Steamed Sticky Rice with Mango (Khao Niao Mamuang)

This recipe beautifully combines the chewy texture of perfectly steamed sticky rice with the creamy sweetness of fresh mango, all complemented by a touch of sweet coconut milk.

Yields: 4-6 servings

Prep time: 20 minutes (plus soaking time for the rice)

Cook time: 45-60 minutes

Ingredients:

For the Sticky Rice:

  • 2 cups glutinous rice (also called sweet rice or sticky rice)
  • Water, for soaking
  • 1 cup water or unsweetened coconut milk
  • ½ teaspoon salt

For the Sweet Coconut Milk:

  • 1 cup full-fat coconut milk
  • ¼ cup granulated sugar (adjust to your preference)
  • ¼ teaspoon salt
  • 1 tablespoon cornstarch or rice flour (optional, for a thicker sauce)

For Serving:

  • 2-3 ripe mangoes, peeled and sliced

Equipment:

  • Large bowl for soaking rice
  • Fine-mesh sieve or colander
  • Steam oven with a perforated pan or a steamer basket that fits inside
  • Medium saucepan
  • Small bowl (if using cornstarch/rice flour)

Instructions:

1. Soak the Sticky Rice:

  • Place the glutinous rice in a large bowl and cover it generously with cool water.
  • Let the rice soak for at least 4 hours, or preferably overnight. This step is crucial for the rice to cook evenly and achieve its signature sticky texture.

2. Prepare the Steam Oven and Rice:

  • Drain the soaked rice thoroughly using a fine-mesh sieve or colander.
  • Place the drained rice on the perforated pan of your steam oven or in a steamer basket lined with cheesecloth or banana leaves (if using). Ensure the rice is spread out in a relatively even layer to allow for even steaming.
  • Pour 1 cup of water or unsweetened coconut milk over the rice. Sprinkle with ½ teaspoon of salt.

3. Steam the Sticky Rice:

  • Follow your steam oven's instructions for steaming. Typically, you'll set the temperature to around 100°C (212°F).
  • Steam the rice for 45-60 minutes, or until it is translucent and tender. The exact steaming time will depend on your steam oven and the type of rice. You can test for doneness by tasting a few grains – they should be soft and slightly chewy, not hard or mushy.

4. Make the Sweet Coconut Milk:

  • While the rice is steaming, prepare the sweet coconut milk. In a medium saucepan, combine the coconut milk, sugar, and salt.
  • Heat the mixture over medium-low heat, stirring constantly until the sugar is dissolved. Do not boil.
  • (Optional thickening): If you prefer a thicker sauce, whisk the cornstarch or rice flour with 2 tablespoons of cold water in a small bowl until smooth. Gradually whisk this slurry into the warm coconut milk. Continue to stir over low heat until the sauce slightly thickens.
  • Once the sugar is dissolved and the sauce has reached your desired consistency (if thickening), remove it from the heat and set aside.

5. Assemble and Serve:

  • Once the sticky rice is cooked, gently fluff it with a fork.
  • Divide the warm sticky rice among serving plates or bowls.
  • Arrange slices of fresh, ripe mango alongside the rice.
  • Spoon the warm sweet coconut milk generously over the sticky rice and mango.

Tips for Perfect Steamed Sticky Rice with Mango:

  • Quality of Rice: Use high-quality glutinous rice for the best texture.
  • Soaking is Key: Don't skip the soaking step! It ensures even cooking and the desired sticky consistency.
  • Don't Overcrowd: When steaming the rice, avoid overcrowding the pan or basket. This allows the steam to circulate properly and cook the rice evenly.
  • Taste and Adjust Sweetness: Adjust the amount of sugar in the coconut milk to your personal preference, depending on the sweetness of your mangoes.
  • Freshness Matters: Use ripe and fragrant mangoes for the most delicious flavour.
  • Warm is Best: This dessert is traditionally served warm, allowing the flavours to meld beautifully.
  • Variations: Some variations include adding toasted sesame seeds or crispy mung beans as a topping for added texture and flavour. You can also infuse the coconut milk with a pandan leaf while heating for a subtle aromatic note.

Enjoy this delightful Lao dessert! The combination of the warm, slightly salty sticky rice with the sweet coconut milk and juicy mango is truly irresistible. Sa bai di! (Enjoy your meal!)

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