Mango sticky rice is found all over Southeast Asia and especially Laos. 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.
Mango Sticky Rice | Khao Niew Mak Muang Sii Faa
- 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
- Add butterfly pea flower to a bowl and add hot water and sit for 5 minutes
- Rinse sticky rice 3 times then let it sit in the flower water overnight for 12 hours
- Cook sticky rice in a steamer in a cheesecloth for 15 minutes
- In a pot, add coconut milk, granulated sugar, palm sugar, salt, pandan leaf and simmer on low for 5 minutes.
- Place the cooked sticky rice in a bowl then add three quarters of the coconut sauce. Mix it and let it sit for 5 minutes.
- Mix rice flour with water and add it to the reserved coconut sauce and cook until thickens for 2-3 mins. Add more water to loosen it up as needed.
- Roast yellow mung bean over medium heat in a pan for 2-4 minutes until it’s golden brown.
- Peel a mango and cut into pieces.
- Take a scoop of the sticky rice onto a plate, add the mango to the side, drizzle with coconut mixture, and sprinkle with mung beans. Enjoy!