Mango sticky rice

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From Wikipedia, the free encyclopedia

Mango sticky rice

Mango sticky rice

Course Dessert
 Region or state Southeast Asia and South Asia

Associated cuisine Bangladeshi, Cambodian, Lao, Northeast

Indian, Filipino, Malaysian, Thai, Vietnamese

Main ingredients Sticky rice, mango, coconut milk

 Media: Mango sticky rice

Mango sticky rice is a traditional Southeast Asian and South Asian dessert made
with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands.
[1]

Preparation
Usually desserts involving sticky rice are sweetened with palm
sugar or jaggery combined with coconut milk and coconut flakes, wrapped in banana
leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice
in bamboo.[2] The main ingredients needed are sticky rice (glutinous rice), canned or
fresh coconut milk, salt, palm sugar and mangoes.
To prepare the dish, the rice is soaked in water and then cooked by steaming or the use
of a rice cooker. Meanwhile, the coconut milk is mixed with salt and sugar then heated
without boiling. After the rice is finished cooking, the coconut milk mixture and the rice
are mixed together evenly and allowed to sit to allow the milk to absorb into the rice.
The mangoes are peeled and sliced. To serve the dish, the rice is scooped onto a plate,
a few mango slices are placed on top or to the side, and the remaining coconut milk is
drizzled on top. Sometimes, the sticky rice is topped with crispy yellow mung beans.[3]
Mostly, yellow mango is used which has a sweeter taste than green mango.
Traditionally, the Nam Dok Mai (flower nectar mango) and ok-rong varieties of mango
are used.[4] Glutinous sticky rice, which is sweeter than the normal sticky rice, is used for
the best texture.[3]
Variations
These are variations to the classic mango sticky rice, such as substituting white sticky
rice with black sticky rice, imparting a purple color.[5]
 Mango sticky rice served in the food court of Central
Pattaya in Pattaya, Thailand
In Thailand
Khao niao mamuang (Thai: ข้าวเหนียวมะม่วง), which translates to Mango sticky rice, is a
traditional Thai dessert that typically consists of sticky rice cooked with coconut milk and
served with fresh sliced mangoes on top.[6] Optional toppings for mango sticky rice
include roasted mung beans and toasted sesame seeds, which can be sprinkled on top
for added crunch and flavor.[7] In Central Thailand, coconut milk is a primary ingredient
due to the abundance of coconut trees in these regions.[8][9] However, in the colder
Northern region, where it can be challenging to obtain fresh coconuts, the use of
coconut milk less common.[8] Khao niao moon,[10] a glutinous rice mixed with coconut
milk, is commonly used in Central Thailand for desserts like mango sticky rice, while in
Northern and Northeastern Thailand, plain sticky rice is more commonly used as a
staple food and eaten with one's hands, without the addition of coconut. [11][12]
The exact origin of mango sticky rice in Thailand it is believed to date back to the
late Ayutthaya period. A verse from that era describes a fondness for sweet dishes,
including a mention of Ok Rong Mango, which is a cultivar native to Thailand.
[13]
During King Chulalongkorn's reign, khao niao moon was consumed alongside ripe
mango.[14] Although mango sticky rice is said to have originated in Thailand,[15][16][additional citation(s)
needed]
it has spread to many other Southeast and South Asian countries.[16]
Mango sticky rice is a common street food in Thailand and is considered an attractive
factor by foreigner tourists for travelling in Thailand.[17] It is usually eaten during the peak
mango season of April and May.[18] Common sweet mango cultivars, such as Nam Dok
Mai or Ok rong, are combined with glutinous rice sweetened with coconut milk, and
served warm.[18]
In Laos
Mango sticky rice is a common dessert of the Lao people of the Greater Mekong Sub-
region[citation needed] where glutinous rice has been cultivated over the history of food and
myths.[19][20] Sticky or glutinous rice is a Laos national dish connected to the culture and
religious traditions.[21][22][23] In mango-ripening season, sticky rice garnished with
sweetened coconut milk and dry roasted sesame seeds is served with ripe mango
pieces. Sticky rice may be served plain with only mango and no trimmings.[24]
In the Philippines
A sticky rice snack cooked in coconut milk, and sometimes, ginger called puto maya is a
favorite among the Visayan people. It is served with sweet ripe mangoes (if in season)
and a hot chocolate.[25][26] In Cagayan de Oro, a violet variety of sticky rice is used.[27]