 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 |
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]
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]
These are variations to the classic mango sticky rice, such as substituting white sticky rice with black sticky rice, imparting a purple color. [5]
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]
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]
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]
Thai cuisine is the national cuisine of Thailand.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring. It is popular throughout Southeast Asia.
Bibingka commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for union and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì festival.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice, too, is found in many cultures throughout the world, spanning across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.
Khao tom and khao tom mat are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves. A similar dessert is enjoyed throughout Southeast Asian countries where it is known as Num ansom in Khmer, lepet in Indonesian, suman in Filipino, bánh tét and bánh chưng in Vietnamese.
Sticky rice in bamboo is a common Southeast Asian dish consisting of sticky rice roasted inside specially prepared bamboo sections of different diameters and lengths. It is consumed both as a savory food and as a sweet dessert.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan, a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi also traditionally eats at the Dongzhi Festival in Thailand, which is festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as using food coloring instead of natural color, using soy milk instead of Coconut cream, sliced Pumpkin to add inside rice balls, et cetera. There's other type of Bua loi in other country from China, Japan, Indonesia, Myanmar, Philippines, Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories, protein of 10.4 grams, carbohydrate of 6.3 grams, and fat of 25 grams.
Khao soi or khao soy is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ohn no khao swè, is widely served in Myanmar. The name means "cut rice" and is derived from the Tai-Kadai language family. In Myanmar, it is known as "khao swè", an adaptation of the original name. Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming, the sheet noodles are rolled and cut with scissors.
Phuket cuisine originates from Phuket, Thailand and has Chinese, Malaysian, and Thai influences.
Khao niao sangkhaya or sticky rice with custard, is a traditional Thai dessert. It is prepared with glutinous rice, topped with coconut custard and coconut milk. Khao niao sangkhaya is served warm or at room temperature. The dessert is also found in other countries in Southeast Asia, such as Indonesia, Malaysia, Singapore, and the Philippines.
Black beans sticky rice is a Thai dessert made of glutinous rice, black beans and coconut milk. It is available throughout the year, unlike seasonal desserts such as mango sticky rice and durian sticky rice. It can have other ingredients added to make variations such as colorful rice like white with black Thai sticky rice. Black beans sticky rice is served warm. In Thailand, Black beans sticky rice is a street food style dessert.
Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto.
Kor Panich is a Thai sweet shop in Bangkok, Thailand. Opened in 1932 in a shophouse on Tanao Road, the bakery is renowned for its sticky rice desserts, including mango sticky rice. The restaurant uses sticky rice from Chiang Rai, and Nam Dok Mai and Ok Rong mangoes.
In Central Thailand, coconut milk is a staple ingredient. But in Northern Thailand, the landscape is mountainous and forested. Coconut trees don't grow in the region and the dishes are characterized as more plant-based and earthy.
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