Lao Mango Sticky Rice | Khao Niew Mak Muang
Mango sticky rice is found all over Southeast Asia. There are dozens of variations to this beloved dessert. 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. I feel like I’m in the sky taking a bite out of the clouds.
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 2 handful dried butterfly pea flower
- 2 cups sticky rice
- 1 can coconut milk
- 1/4 cup granulated sugar
- 1/4 cup palm sugar
- 1 large pinch salt
- 1 pandan leaf
- 1 tbsp sticky rice flour + 4 tbsp water
- 2 tbsp split yellow mung bean
Instructions
- 1
Infuse the Water: Add the dried butterfly pea flowers to a bowl and pour in the hot water. Let it steep for 5 minutes to release the blue color.
- 2
Soak the Rice: Rinse the sticky rice three times to remove excess starch. Then soak it in the butterfly pea flower water for at least 12 hours or overnight.
- 3
Steam the Rice: Drain the rice and steam it in a cheesecloth-lined steamer for about 30 minutes, or until fully cooked.
- 4
Make the Coconut Sauce: In a pot, combine the coconut milk, granulated sugar, palm sugar, salt, and pandan leaf. Simmer over low heat for 5 minutes until everything is dissolved and fragrant. Remove the pandan leaf.
- 5
Soak the Rice in Sauce: Transfer the cooked sticky rice to a bowl. Pour in half of the coconut sauce, mix well, and let it sit for 15 minutes to absorb the flavor.
- 6
Thicken the Remaining Sauce: In a small bowl, mix the sticky rice flour with 4 tablespoons of water. Add it to the remaining coconut sauce in the pot and cook over medium heat for 2–3 minutes until it thickens. Add a little more water if needed to reach your desired consistency.
- 7
Toast the Mung Beans: In a dry pan over medium heat, toast the split mung beans for 2–4 minutes until golden and fragrant.
- 8
Prepare the Mango: Peel and slice the ripe mango into thin pieces.
- 9
Assemble and Serve: Scoop the blue sticky rice onto a serving plate. Add mango slices on the side, drizzle with the thickened coconut sauce, and sprinkle with toasted mung beans. Enjoy!