Thai Coconut Sticky Rice Balls with Mango (Khao Niew Mamuang)

Allergens

Coconut, Soy (may contain soy lecithin in the coconut milk)

Ingredients

• 1 cup glutinous rice flour
• 2 cups water
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and pitted
• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• Toasted shredded coconut, for garnish
• Fresh mint leaves, for garnish

Instructions

1. In a large bowl, mix together the glutinous rice flour, water, and salt until well combined. Cover and let sit for 30 minutes.
2. Divide the rice dough into 16 equal portions and shape each into a ball. Gently press a small indentation in the center of half of the balls to create a pocket for the mango. Slice the mangoes into thin strips and stuff them into the indentations. Seal the edges and set aside.
3. In a medium saucepan, combine the coconut milk and sugar, and bring to a simmer over medium heat. Add the stuffed rice balls and cook for 10 12 minutes or until they float to the surface, indicating that they are cooked through.
4. Remove the cooked rice balls from the sauce with a slotted spoon and transfer them to a serving dish. Drizzle the remaining coconut milk sauce over the top.
5. Garnish with toasted shredded coconut and fresh mint leaves. Serve warm or at room temperature.

Chef’s Insight

Use sticky rice flour for the most authentic taste and texture. - Make sure to cook the rice balls until they float, as this indicates they are cooked through.

Notes

Adjust the amount of sugar according to the sweetness of the mangoes. - Be careful not to overfill the rice balls, as they may be difficult to seal and cook evenly.