Mango Sticky Rice (Khao Neow Ma Muang)

Method19 steps

1. 1

   Step 1: Wash the 20–25 g yellow mung beans thoroughly. Cover with clean water and soak in the refrigerator for at least 2 hours. Drain well and pat dry with a clean towel before roasting; the rice preparation can begin near the end of this soak.

   Drain soaked mung beans · 120 minUses 20–25 g yellow mung beans · Clean water, for washing and soaking mung beans

2. 2

   Step 2: Wash the cup of dry white glutinous rice (1 cup) several times until the rinsing water runs clear. Cover with fresh clean water and soak for 30–45 minutes, checking from 30 minutes.

   Drain soaked glutinous rice · 30 minUses 1 cup dry white glutinous rice · Clean water, for washing and soaking rice

3. 3

   Step 3: Wash both separate sets of three pandan leaves. Cut the three rice-lining leaves into lengths about 10 cm; tie the other three leaves into a knot for the coconut soaking mixture. Keep the two prepared sets separate.

   Uses 3 pandan leaves, for lining the rice boxes · 3 pandan leaves, tied in a knot, for coconut soaking mixture · Clean water, for washing all six pandan leaves

4. 4

   Step 4: Using food-safe baking or greaseproof paper, make three small rectangular rice-steaming boxes and arrange them on the Cubie baking tray. Have a separate baking tin for the mung topping and a clean banana-leaf serving liner ready.

5. 5

   Step 5: Fill the Cubie water tank according to the appliance instructions and preheat on Steam-High for the source 3-minute guide.

   Uses Clean water, for the Cubie steam-oven tank as instructed for the appliance

6. 6

   Step 6: Drain the soaked rice from step 2 thoroughly, discarding its water. Divide the drained rice equally into three bowls.

   Uses Rice only, excluding discarded soaking water

7. 7

   Step 7: Mix 1–2 drops red food colouring into the first bowl of rice from step 6 and 1–2 drops green colouring into the second. Leave the third bowl plain. Mix each coloured bowl until its grains are evenly coated.

   Uses Three equal drained rice bowls · 1–2 drops red food colouring · 1–2 drops green food colouring

8. 8

   Step 8: Line the three paper boxes from step 4 with the cut pandan pieces from step 3. Transfer the red, green and plain rice from step 7 into their separate boxes.

   Uses The three cut leaves only; the separate knotted three-leaf bundle is reserved for step 10 · Prepared red, green and plain rice bowls

9. 9

   Step 9: Put the tray from step 8 into the preheated Cubie oven and steam on Steam-High for about 20 minutes. Check that the rice is cooked through but remains distinct and shiny; continue only if needed. Meanwhile prepare the coconut mixture in step 10.

   Check steamed sticky rice · 20 minUses Three pandan-lined rice boxes

10. 10

    Step 10: In a small saucepan, combine the 180 ml coconut cream, 60 ml water, 70–75 g sugar, ½ tsp salt and the knotted pandan bundle from step 3. Stir over medium-low heat and simmer gently until the sugar dissolves; avoid a vigorous boil.

    Uses 180 ml coconut cream (santan), for soaking rice · 60 ml water, for coconut soaking mixture · 70–75 g sugar, for soaking rice · ½ tsp salt, for soaking rice · The separate three knotted leaves only, excluding the cut rice liners

11. 11

    Step 11: Once the rice in step 9 is cooked, remove its pandan liners. Strain the warm coconut mixture from step 10 into a heatproof measuring jug and discard its knotted pandan bundle. Keep the three cooked rice portions and the strained mixture separate for mixing.

    Uses Cooked rice boxes and pandan liners · Warm sweet coconut soaking mixture and pandan bundle

12. 12

    Step 12: Loosen the three cooked rice portions from step 11 gently with a fork or chopsticks. Divide the strained warm coconut mixture from step 11 equally over the three portions and mix each one well.

    Uses Cooked rice only, excluding discarded pandan leaves and the separate coconut mixture · Strained liquid only, excluding pandan and the separate cooked rice

13. 13

    Step 13: Cover the coconut-mixed rice from step 12 with foil and leave it to absorb the liquid for the first 15 minutes of a 30-minute rest.

    Stir rice halfway · 15 minUses Three coconut-mixed rice portions

14. 14

    Step 14: Stir each rice portion from step 13 gently, cover again and let it stand for another 15 minutes, completing 30 minutes in total. While this finishes, prepare the mung topping and dipping sauce in steps 15–17.

    Finish coconut-rice absorption · 15 minUses Half-rested coconut sticky rice

15. 15

    Step 15: Spread the thoroughly drained and dried mung beans from step 1 in a single layer in their baking tin. Preheat the Cubie on Healthy Fry, then place the tin on the bottom rack and cook for the first 10 minutes of the source 15-minute total.

    Stir mung topping · 10 minUses Beans only, excluding discarded soaking water

16. 16

    Step 16: Stir the mung beans from step 15 and continue Healthy Fry for another 5 minutes, completing 15 minutes in total. Check that the beans are golden and crisp, continuing carefully if needed. Add a little optional salt if wanted and keep the topping separate.

    Check golden crisp mung beans · 5 minUses Ten-minute roasted mung beans · A little salt, for the crisp mung topping if needed

17. 17

    Step 17: Dissolve the 1 tsp cornstarch in the separate 3 tbsp water. Mix this slurry with the 70 ml coconut cream and ¼ tsp salt in a small saucepan. Cook over low heat, stirring constantly until the sauce thickens, then turn off the heat and transfer it to a serving jug.

    Uses 1 tsp cornstarch, for dipping sauce · 3 tbsp water, for dipping sauce slurry · 70 ml coconut cream (santan), for dipping sauce · ¼ tsp salt, for dipping sauce

18. 18

    Step 18: After both 15-minute waits in steps 13–14 have finished, uncover the coconut rice from step 14 and loosen it gently with chopsticks. Its coconut mixture should have been absorbed.

    Uses Thirty-minute coconut-soaked sticky rice

19. 19

    Step 19: Peel and slice the chilled ripe honey mango (1 large), discarding its skin and stone. Serve the sticky rice from step 18 and mango on the clean banana-leaf liner prepared in step 4. Spoon the dipping sauce from step 17 over the rice and sprinkle with crisp mung beans from step 16. Serve promptly; refrigerate any leftovers promptly.

    Uses 1 large ripe honey mango, chilled · Finished coconut sticky rice · Thickened coconut dipping sauce · Golden crisp mung topping