Eine besonders beliebte Nachspeise ist thailändischer Klebereis mit geschnittener Mango. Wenn Sie an dieser oder anderen Nachspeisen interessiert sind, fragen Sie doch einfach nach der Nachspeisenkarte.
Sticky rice and mango is an all time favorite. If you want to know more about this dessert or any other desserts, please feel free and ask for our dessert menu.
Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ] is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Although originating in Thailand, it is consumed throughout the Indochina region and the rest of Southeast Asia and South Asia, including Laos, Cambodia, Vietnam, India and Bangladesh. Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand.
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, and 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.
Mostly, yellow mango is used which has a sweeter taste than green mango. Traditionally, the Nam Doc Mai (flower nectar mango) and ok-rong varieties of mango are used. Red/orange mangoes from Mexico & the Caribbean can also be used. Glutinous sticky rice, which is sweeter than the normal sticky rice, is used for the best texture.
As with many rice-based desserts, it is best to eat mango sticky rice directly after it is purchased or cooked because when refrigerated, the glutinous sticky rice turns hard and the coconut milk expires quickly.