{"id":10883,"date":"2018-12-21T11:55:18","date_gmt":"2018-12-21T03:55:18","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=10883"},"modified":"2023-01-19T00:31:29","modified_gmt":"2023-01-18T16:31:29","slug":"thai-mango-sticky-rice","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/thai-mango-sticky-rice\/","title":{"rendered":"Mango Sticky Rice (Khao Neow Ma Muang)"},"content":{"rendered":"<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-10884\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/KPI7TSO3S3E?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<p><em>Disclosure: This recipe is proudly sponsored by <a href=\"https:\/\/www.panasonic.com\/sg\/consumer\/kitchen-appliance\/microwave-oven\/convection-oven\/nu-sc100.html\" target=\"_blank\" rel=\"nofollow noopener\">Panasonic Singapore<\/a>.<\/em><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Mango sticky rice is a famous Thai dessert that me and my husband love. My husband was posted to Thailand for 8 years. I spent those years shuttling between Singapore and Thailand, spending up to 6 months a year in Thailand. It is very easy to fall in love with Thai people, Thai culture, the Thai language and of course the &#8216;aroy mak mak&#8217; Thai food, and I have so many fond memories and treasured friendships from our time there.<\/p>\n<p>That&#8217;s why apart from local and Chinese food, I have also shared many authentic Thai recipes for dishes which I love, including\u00a0<a href=\"https:\/\/www.theburningkitchen.com\/thai-pineapple-fried-rice\/\">pineapple rice<\/a>, <a href=\"https:\/\/www.theburningkitchen.com\/thai-olive-fried-rice\/\">black olive rice<\/a>, <a href=\"https:\/\/www.theburningkitchen.com\/thai-red-ruby\/\">red ruby<\/a>, <a href=\"https:\/\/www.theburningkitchen.com\/tom-yum-talay\/\">tom yum soup<\/a>\u00a0and <a href=\"https:\/\/www.theburningkitchen.com\/thai-lemongrass-fish\/\">lemongrass smoked fish<\/a>! Of course Thai Mango Sticky Rice is one of my favourites ways to round off a delicious meal!<\/p>\n<h1><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-16136\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-5-1.jpg\" alt=\"Christmas-themed Thai Mango Sticky Rice in white, green and red\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-5-1.jpg?v=1592144067 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-5-1-300x200.jpg?v=1592144067 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/h1>\n<h1><span style=\"color: #ad0922;\">TRICKS OF THE TRADE<\/span><\/h1>\n<ol>\n<li>It is best to use Thai honey mangoes to make this dessert as they are very sweet and fragrant. However Thai honey mangoes are seasonal, so make sure you only make this dessert during the right season when the mangoes are ripe and sweet, otherwise, it will ruin the whole dessert.<\/li>\n<li>As a variation, try serving this dessert in the form of &#8216;sushi&#8217; to surprise your guests! These bite-sized delights will make petite canapes portions which are perfect for parties and gatherings!<img decoding=\"async\" class=\"alignnone size-full wp-image-11246\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Mango-Sticky-Rice-1.jpg\" alt=\"Thai Mango Sticky Rice (Khao Neow Ma Muang): This nationally acclaimed Thai dessert is made from this sweet glutinous rice steamed with coconut milk and topped with ripe mangoes, a sweet treat for any occasion!\" width=\"680\" height=\"510\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Mango-Sticky-Rice-1.jpg?v=1592144443 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Mango-Sticky-Rice-1-600x450.jpg?v=1592144443 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Mango-Sticky-Rice-1-300x225.jpg?v=1592144443 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<li>If you can get your hands on good durians, Durian Sticky rice is another idea that you can try out! In Thai, this is called Khao Neow Tuk Rian ( Khao= Rice, Neow= Sticky, Tuk Rian=Durian).<img decoding=\"async\" class=\"alignnone size-full wp-image-11245\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Durian-Sticky-Rice.jpg\" alt=\"Thai Durian Sticky Rice\" width=\"680\" height=\"914\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Durian-Sticky-Rice.jpg?v=1592144443 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Durian-Sticky-Rice-600x806.jpg?v=1592144443 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Durian-Sticky-Rice-223x300.jpg?v=1592144443 223w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Durian-Sticky-Rice-506x680.jpg?v=1592144443 506w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">PRODUCT REVIEW UPDATE: PANASONIC CUBIE OVEN<\/span><\/h1>\n<p>Last year, we wrote a review of the Panasonic Cubie Oven after using it to make our favourite Steamed Kueh Lapis (Jiu Ceng Gao). Do hop over later\u00a0<a href=\"https:\/\/www.theburningkitchen.com\/kueh-lapis\/\">check out the recipe and read the full review here!<\/a><\/p>\n<p>After having owned the Panasonic Cubie Oven for a year now, we just have to add that we LOVE how compact yet roomy the oven is. It is similar in dimension to a small microwave (so it won&#8217;t take up too much counter-top space), but has two trays so you can steam two dishes at a go to save time!<\/p>\n<p>And we are still loving the steam function for everyday healthy cooking! Not only can it steam food up to 25% faster (based on our <a href=\"https:\/\/www.theburningkitchen.com\/kueh-lapis\/\">own experience<\/a>), somehow, the concentrated steam in the enclosed oven seems to be able to magically infuse and lock in moisture into the food. We have tried steaming leaf buns in the oven to go with our Kung Bak Bao. As you know, leaf buns steamed in a wok tend to become dry when left on the table to cool. However, the leaf buns steamed in the Cubie oven tended to remain moist for a much\u00a0longer time even after they had cooled.<\/p>\n<p><em>The Cubie Oven retails for $399 and is available at all major departmental stores. You can check out the full product specs\u00a0<a href=\"https:\/\/www.panasonic.com\/sg\/consumer\/kitchen-appliance\/microwave-oven\/convection-oven\/nu-sc100.html\" target=\"_blank\" rel=\"nofollow noopener\">here<\/a>.<\/em><\/p>\n<h1><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16138\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-4-1.jpg\" alt=\"Christmas-themed Thai Mango Sticky Rice in white, green and red, and Panasonic Cubie Oven\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-4-1.jpg?v=1592144066 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-4-1-300x200.jpg?v=1592144066 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/h1>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE MANGO STICKY RICE<\/span><\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16146\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Ingredients-2.jpg\" alt=\"Ingredients used to make mango sticky rice, Panasonic Cubie Oven, and christmas tree\" width=\"680\" height=\"1254\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Ingredients-2.jpg?v=1592144065 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Ingredients-2-163x300.jpg?v=1592144065 163w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Ingredients-2-369x680.jpg?v=1592144065 369w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Wash the mung beans thoroughly and soak overnight (or at least 2 hours). Drain and pat dry with kitchen towel.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16134\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-9-1.jpg\" alt=\"Mung beans being soaked\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-9-1.jpg?v=1592144067 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-9-1-300x169.jpg?v=1592144067 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-9-1-480x270.jpg?v=1592144067 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Wash the glutinous rice a few times until the water runs clear to get rid of the starch, then soak for 30-45 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16137\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-7-1.jpg\" alt=\"Glutinous rice being soaked\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-7-1.jpg?v=1592144066 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-7-1-300x169.jpg?v=1592144066 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-7-1-480x270.jpg?v=1592144066 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Wash the 6 pandan leaves. Cut 3 of the pandan leaves into 10 cm in length. Bundle the other 3 and\u00a0tie into a knot. Use baking paper \/ greaseproof paper to make 3 small rectangular boxes for steaming the three coloured rice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16132\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-11-1.jpg\" alt=\"Baking tray lined with 3 baking paper boxes\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-11-1.jpg?v=1592144068 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-11-1-300x169.jpg?v=1592144068 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-11-1-480x270.jpg?v=1592144068 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<div class=\"wprm-recipe-main wprm-color-border wprm-clearfix\">\n<div class=\"wprm-recipe-instructions-container\">\n<div class=\"wprm-recipe-instruction-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Fill the water tank of the Cubie Oven, then set to &#8216;Steam-High&#8217; for 3 minutes to heat up the oven. Drain off the water from the soaked rice and scoop out\u00a0three equal portions into three bowls.\u00a0Add 1-2 drops of red food colouring to the first bowl and mix until the rice grains are evenly coated. Then add 1-2 drops of green colouring to the second bowl and mix well.<\/p>\n<div class=\"wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16131\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-12-1.jpg\" alt=\"Tri-colour glutinous rice before steaming\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-12-1.jpg?v=1592144068 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-12-1-300x200.jpg?v=1592144068 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<div class=\"wprm-recipe-instruction-image\">Place the paper boxes into the baking tray and line the boxes with the cut pandan leaves. Then add the three bowls of glutinous rice into the three boxes. Place the baking tray into the Cubie Oven and set to &#8216;Steam-High&#8217; for 20 minutes. Meanwhile, prepare the coconut mixture for soaking the rice.<\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16144\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-4-1.jpg\" alt=\"Thai sticky glutinous rice after steaming\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-4-1.jpg?v=1592144065 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-4-1-300x169.jpg?v=1592144065 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-4-1-480x270.jpg?v=1592144065 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<div><i><b>Coconut Mixture for Soaking Rice<\/b><\/i>: Add 180ml coconut cream, 60ml\u00a0water, 70-75 gm of sugar, 1\/2 tsp of salt and the bundle of pandan leaves into a small saucepan. Stir\u00a0and mix well. Heat the coconut mixture over medium-low\u00a0heat and simmer until the sugar is dissolved. Be careful not boil the coconut mixture vigorously otherwise it will curdle.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16143\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-5.jpg\" alt=\"Coconut mixture for soaking the steamed glutinous rice\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-5.jpg?v=1592144065 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-5-300x169.jpg?v=1592144065 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-5-480x270.jpg?v=1592144065 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<div>When the rice\u00a0is cooked, remove the pandan leaves and sieve the coconut mixture into a heatproof measuring cup.\u00a0Loosen the rice gently with a fork or chopsticks. Then pour the coconut mixture equally over the three portions of rice and mix well.<\/div>\n<div class=\"wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16130\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-13-1.jpg\" alt=\"Steamed glutinous rice soaking in coconut mixture\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-13-1.jpg?v=1592144068 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-13-1-300x169.jpg?v=1592144068 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-13-1-480x270.jpg?v=1592144068 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<div class=\"wprm-recipe-instruction-image\">Cover the tray with an aluminium foil and leave\u00a0aside and\u00a0let it stand for\u00a030\u00a0mins, giving the rice a good stir midway through the process. Meanwhile, prepare the crispy mung beans and coconut dipping sauce.<\/div>\n<div><\/div>\n<div class=\"wprm-recipe-instruction-image\"><b><i>Crispy Mung Beans<\/i><\/b>: Drain dry the\u00a0mung beans, then place in a baking tin, spreading them out in one layer. Preheat the Cubie Oven using the &#8216;Healthy Fry&#8217; function. Then place the\u00a0mung beans on the bottom rack and cooking using &#8216;Healthy Fry&#8217; for 15 minutes. After 10 minutes, give the mung beans a\u00a0stir, then continue cooking. After 15 minutes, the mung beans should be\u00a0golden and\u00a0crispy.\u00a0If need be, a little salt can be added to it.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16148\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-2-1.jpg\" alt=\"Drain dry the mung beans\" width=\"680\" height=\"392\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-2-1.jpg?v=1592144065 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-2-1-300x173.jpg?v=1592144065 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16147\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-3-1.jpg\" alt=\"Crispy mung beans after being toasted\" width=\"680\" height=\"382\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-3-1.jpg?v=1592144065 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-3-1-300x169.jpg?v=1592144065 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-3-1-480x270.jpg?v=1592144065 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<div class=\"wprm-recipe-instruction-image\"><b><i>Coconut Dipping Sauce<\/i><\/b>: Dissolve the cornflour in the water. Add 70ml of coconut cream, the cornflour solution and 1\/4 tsp\u00a0salt into a small saucepan. Mix\u00a0until well incorporated then cook over low heat stirring constantly until it thickens. Turn off the heat and transfer the sauce into a serving jug.<\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16150\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-15.jpg\" alt=\"Coconut dipping sauce after cooking\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-15.jpg?v=1592144064 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-15-300x169.jpg?v=1592144064 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-15-480x270.jpg?v=1592144064 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<div>After\u00a030 mins, remove the aluminium foil from the rice and\u00a0loosen it with chopsticks<\/div>\n<div class=\"wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16149\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-1-1.jpg\" alt=\"Thai sticky rice in white, green and red\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-1-1.jpg?v=1592144064 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-1-1-300x169.jpg?v=1592144064 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-1-1-480x270.jpg?v=1592144064 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16135\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-8-1.jpg\" alt=\"Thai sticky rice after steaming and soaking in coconut mixture\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-8-1.jpg?v=1592144067 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-8-1-300x169.jpg?v=1592144067 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Steps-8-1-480x270.jpg?v=1592144067 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<div class=\"wprm-recipe-instruction-image\">Peel and slice the mango, and serve it with the glutinous rice on a banana leaf. Pour the coconut sauce over the sticky rice. Sprinkle the mung beans on top of the sauce and serve.<\/div>\n<div class=\"wprm-recipe-instruction-image\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16142\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-1-1.jpg\" alt=\"Christmas-themed Thai Mango Sticky Rice in white, green and red\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-1-1.jpg?v=1592144066 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-1-1-300x200.jpg?v=1592144066 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-notes-container wprm-color-border\">\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li>You must use glutinous rice, not normal white rice. You can also use black glutinous rice but you need to soak it for a longer time (overnight would be preferred), and increase the cooking time as black glutinous rice is harder to cook.<\/li>\n<li>Thai honey mangoes are the best type of mangos to go with Thai sticky rice. If the mango is unripe and sour, it will ruin the dish completely, so it is better to check if the mangoes are available before making this dessert.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li>Nowadays there is no need to soak the glutinous rice overnight, as was the case in the past. Just soaking it for 30-40\u00a0mins is sufficient.<\/li>\n<li>Do not over-steam the rice otherwise it will become soggy. It should be grainy and shiny after it is cooked.<\/li>\n<li>Do not worry when the rice seems\u00a0inundated with the coconut mixture after it is poured over the rice when cooked. The rice should be able to absorb all the coconut mixture after 30 minutes.<\/li>\n<li>You can use ready-made coconut cream (santan), which is the top layer of very concentrated coconut cream. This is the\u00a0reason for adding in the\u00a0water. If you are using freshly squeezed coconut milk for the coconut mixture, there is no need to add water. Simply use 240ml coconut milk.<\/li>\n<li>Do not boil the coconut milk vigorously otherwise it will curdle and you will have to do it all over again.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">VARIATIONS \/ ALTERNATIVE METHODS<\/span><\/h1>\n<ol>\n<li>Traditionally, the glutinous rice is steamed using a steaming basket over a tall pot with a narrow opening. To use this method, add water into the tall pot with a narrow opening and bring it to a boil. Wet the steaming basket to prevent the rice from sticking to it, then add in the drained dry glutinous rice. Place the pandan leaves on top of the rice.\u00a0Place the steaming basket on the tall pot and cover the rice with a cover. Steam the rice over high heat for about\u00a030 mins. Make sure there is sufficient water in the pot to produce enough steam to cook the rice. Alternatively, place the rice and pandan leaves on a baking tin lined with cheesecloth and steam over a wok filled with water over high heat for 30 mins.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11260\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Mango-Sticky-Rice-Cooking-Steps-5.jpg\" alt=\"Thai Mango Sticky Rice (Khao Neow Ma Muang): This nationally acclaimed Thai dessert is made from this sweet glutinous rice steamed with coconut milk and topped with ripe mangoes, a sweet treat for any occasion!\" width=\"680\" height=\"510\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Mango-Sticky-Rice-Cooking-Steps-5.jpg?v=1592144439 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Mango-Sticky-Rice-Cooking-Steps-5-600x450.jpg?v=1592144439 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/09\/Thai-Mango-Sticky-Rice-Cooking-Steps-5-300x225.jpg?v=1592144439 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<li>Instead of using the Cubie Oven to prepare the crispy mung beans, you can either pan fry them without oil until golden and crispy, or bake them at 200\u00b0C for about 20 minutes until crispy.<\/li>\n<li>If you want the sticky rice to have a softer or harder texture, you can adjust the amount of coconut mixture added to it accordingly.<\/li>\n<li>Please adjust the sweetness of the sticky rice according to your preference.<\/li>\n<li>You can also use durian instead of mango. This is called Khao Neow Tuk Rian ( Khao= Rice, Neow= Sticky, Tuk Rian=Durian).<\/li>\n<\/ol>\n<\/div>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <a href=\"#video\"><span style=\"text-decoration: underline;\">VIDEO<\/span><\/a> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\">rate<\/a>\u00a0our recipe or leave us a <a href=\"#respond\">comment<\/a>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16140\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-2-1.jpg\" alt=\"Christmas-themed Thai Mango Sticky Rice in white, green and red\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-2-1.jpg?v=1592144066 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-2-1-300x169.jpg?v=1592144066 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-2-1-480x270.jpg?v=1592144066 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-10884\" class=\"wprm-recipe-container\" data-recipe-id=\"10884\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-1-1.jpg?v=1592144066\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-1-1-150x150.jpg?v=1592144066\" class=\"attachment-150x150 size-150x150\" alt=\"Christmas-themed Thai Mango Sticky Rice in white, green and red\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-1-1-150x150.jpg?v=1592144066 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/10\/Thai-Mango-Sticky-Rice-Final-Dish-1-1-320x321.jpg?v=1592144066 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Mango Sticky Rice (Khao Neow Ma Muang)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); 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onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Thai<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Thai Mango Sticky Rice<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-10884 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"10884\" aria-label=\"Adjust recipe servings\">4<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">464<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">This nationally acclaimed Thai dessert is made from sweet glutinous rice steamed with coconut milk and topped with ripe mangoes, a sweet treat for any occasion!<br><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/10884\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"10884\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-10884-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"10884\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Glutinous Rice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pandan Leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">big<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Honey Mango<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Chilled<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Banana Leaf<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">COCONUT MIXTURE (TO SOAK THE RICE)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">180<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/fresh-coconut-milk\/\" class=\"wprm-recipe-ingredient-link\">Coconut Cream (Santan)<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Kara Brand preferred<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">70-75<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pandan Leaves<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">COCONUT DIPPING SAUCE<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Corn Flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Alternatively you can use Tapioca Flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">70<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/fresh-coconut-milk\/\" class=\"wprm-recipe-ingredient-link\">Coconut Cream (Santan)<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">MUNG BEAN TOPPING<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">20-25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Yellow Mung Beans<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Preferably soaked overnight (or at the very least 2 hours)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">SPECIAL EQUIPMENT (See tips for alternative method if you don't have this equipment)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Panasonic Cubie Steam Oven<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Baking Paper \/ Greaseproof Paper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Baking Tray<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-10884-instructions-container wprm-block-text-normal\" data-recipe=\"10884\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD (Start the night before, 15 min active time)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-10884-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the mung beans thoroughly and soak overnight (or at least 2 hours). Drain and pat dry with kitchen towel.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the glutinous rice a few times until the water runs clear to get rid of the starch, then soak for 30-45 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the 6 pandan leaves. Cut 3 of the pandan leaves into 10 cm in length. Bundle the other 3 and&nbsp;tie into a knot.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Use baking paper \/ greaseproof paper to make 3 small rectangular boxes for steaming the three coloured rice.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD (1 hour 5 min)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-10884-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Fill the water tank of the Cubie Oven, then set to 'Steam-High' for 3 minutes to heat up the oven.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Drain off the water from the soaked rice and scoop out&nbsp;three equal portions into three bowls.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 1-2 drops of red food colouring to the first bowl and mix until the rice grains are evenly coated. Then add 1-2 drops of green colouring to the second bowl and mix well.<br><\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the paper boxes into the baking tray and line the boxes with the cut pandan leaves. Then add the three bowls of glutinous rice into the three boxes.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the baking tray into the Cubie Oven and set to 'Steam-High' for 20 minutes. Meanwhile, prepare the coconut mixture for soaking the rice.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><i><b>Coconut Mixture for Soaking Rice<\/b><\/i>: Add 180ml coconut cream, 60ml&nbsp;water, 70-75 gm of sugar, 1\/2 tsp of salt and the bundle of pandan leaves into a small saucepan. Stir&nbsp;and mix well. Heat the coconut mixture over medium-low&nbsp;heat and simmer until the sugar is dissolved. Be careful not boil the coconut mixture vigorously otherwise it will curdle.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the rice&nbsp;is cooked, remove the pandan leaves and sieve the coconut mixture into a heatproof measuring cup.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Loosen the rice gently with a fork or chopsticks. Then pour the coconut mixture equally over the three portions of rice and mix well.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cover the tray with an aluminium foil and leave&nbsp;aside and&nbsp;let it stand for&nbsp;30&nbsp;mins, giving the rice a good stir midway through the process. Meanwhile, prepare the crispy mung beans and coconut dipping sauce.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><b><i>Crispy Mung Beans<\/i><\/b>: Drain dry the&nbsp;mung beans, then place in a baking tin, spreading them out in one layer. Preheat the Cubie Oven using the 'Healthy Fry' function. Then place the&nbsp;mung beans on the bottom rack and cooking using 'Healthy Fry' for 15 minutes. After 10 minutes, give the mung beans a&nbsp;stir, then continue cooking. After 15 minutes, the mung beans should be&nbsp;<span style=\"font-family: inherit;font-weight: inherit\">golden and&nbsp;crispy. <\/span><span style=\"font-family: inherit;font-weight: inherit\">If need be, a little salt can be added to it.<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><b><i>Coconut Dipping Sauce<\/i><\/b>: Dissolve the cornflour in the water. Add 70ml of coconut cream, the cornflour solution and 1\/4 tsp&nbsp;salt into a small saucepan. Mix&nbsp;until well incorporated then cook over low heat stirring constantly until it thickens. Turn off the heat and transfer the sauce into a serving jug.<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">After&nbsp;30 mins, remove the aluminium foil from the rice and fluff it with chopsticks<\/span><\/div><\/li><li id=\"wprm-recipe-10884-step-1-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel and slice the mango, and serve it with the glutinous rice on a banana leaf. Pour the coconut sauce over the sticky rice. Sprinkle the mung beans on top of the sauce and serve.<br><\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-10884\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/KPI7TSO3S3E?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h1><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li>You must use glutinous rice, not normal white rice. You can also use black glutinous rice but you need to soak it for a longer time (overnight would be preferred)\u00a0and increase the cooking time as black glutinous rice is harder to cook.<\/li>\n<li>Thai honey mangoes are the best type of mangos to go with Thai sticky rice. If the mango is unripe and sour, it will ruin the dish completely, so it is better to check if the mangoes are available before making this dessert.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li>Nowadays there is no need to soak the glutinous rice overnight, as was the case in the past. Just soaking it for 30-40\u00a0mins is sufficient.<\/li>\n<li>Do not over-steam the rice,\u00a0otherwise, it will become soggy. It should be grainy and shiny after it is cooked.<\/li>\n<li>Do not worry when the rice seems\u00a0inundated with the coconut mixture after it is poured over the rice when cooked. The rice should be able to absorb all the coconut mixture after 30 minutes.<\/li>\n<li>You can use ready-made coconut cream (santan), which is the top layer of very concentrated coconut cream. This is the\u00a0reason for adding in the\u00a0water. If you are using freshly squeezed coconut milk for the coconut mixture, there is no need to add water. Simply use 240ml coconut milk.<\/li>\n<li>Do not boil the coconut milk vigorously otherwise it will curdle and you will have to do it all over again.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\">VARIATIONS \/ ALTERNATIVE METHODS<\/span><\/h1>\n<ol>\n<li>Traditionally, the glutinous rice is steamed using a steaming basket over a tall pot with a narrow opening. To use this method, add water into the tall pot with a narrow opening and bring it to a boil. Wet the steaming basket to prevent the rice from sticking to it, then add in the drained dry glutinous rice. Place the pandan leaves on top of the rice.\u00a0Place the steaming basket on the tall pot and cover the rice with a cover. Steam the rice over high heat for about\u00a030 mins. Make sure there is sufficient water in the pot to produce enough steam to cook the rice. Alternatively, place the rice and pandan leaves on a baking tin lined with cheesecloth and steam over a wok filled with water over high heat for 30 mins.<\/li>\n<li>Instead of using the Cubie Oven to prepare the crispy mung beans, you can pan fry them without oil until golden and crispy, or bake them at 200\u00b0C for about 20 minutes until crispy.\u00a0<\/li>\n<li>If you want the sticky rice to have a softer or harder texture, you can adjust the amount of coconut mixture added to it accordingly.<\/li>\n<li>Please adjust the sweetness of the sticky rice according to your preference.<\/li>\n<li>You can also use durian instead of mango. This is called Khao Neow Tuk Rian ( Khao= Rice, Neow= Sticky, Tuk Rian=Durian).<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">464<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">63<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">21<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">19<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">444<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">301<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">17<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">17<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2.5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mango Sticky Rice (Khao Neow Ma Muang): This nationally acclaimed Thai dessert is made from sweet glutinous rice steamed with coconut milk and topped with ripe mangoes, a sweet treat for any occasion!<\/p>\n","protected":false},"author":4,"featured_media":16139,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,34,116,25,26,1003,28,31,20,1508,40,997,564,1493,1495,1497,1512,484,1496,1511,991,46,1492,830,1524,9,10,11],"tags":[1002,1558,470,1559,1547,1545],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mango Sticky Rice (Khao Neow Ma Muang) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Mango Sticky Rice is a famous Thai dessert made from sweet glutinous rice topped with coconut sauce and ripe mangoes 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