Introduction
Glutinous Rice with Mango, known in Thailand as ข้าวเหนียวมะม่วง, is a beloved dessert that brings together the sweet, sticky essence of coconut-infused glutinous rice paired harmoniously with the luscious taste of perfectly ripe mango. Often enjoyed as a street-side treat or at special occasions, this dish typically costs between 50-150 baht ($2-$4) and can be found at renowned eateries like Mae Varee in Bangkok and Boon Dhalah in Chiang Mai. Whether you’re indulging in the classic recipe or exploring the lighter keto version, this dish will evoke a sense of nostalgia and joy, making it a must-try for dessert lovers everywhere.
Origin and Inspiration
Originating from the heart of Thailand’s culinary landscape, ข้าวเหนียวมะม่วง has deep-rooted cultural significance, often served during the mango season between April and May. This delightful dish showcases Thailand’s tropical bounty, particularly the famed Nam Dok Mai mango, celebrated for its golden flesh and fragrant aroma. The interplay of creamy coconut milk and the natural sweetness of the mango creates a unique sensory experience that is both comforting and indulgent. Similar desserts can be found across Southeast Asia, such as the Filipino "Mango Sticky Rice" or Vietnam’s "Xôi Xoài."
In the keto adaptation, the traditional glutinous rice is cleverly replaced with a low-carb alternative, bringing in the same sticky texture while reducing carbohydrates significantly. Imagine savoring the sweet, creamy notes of coconut in every bite, without the guilt—a guilt-free indulgence that dances on your palate!
Nutrition Info (Per Serving)
Traditional Version
Calories: 360 kcal | Carbohydrates: 75g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g
Keto Version
Calories: 220 kcal | Carbohydrates: 12g | Protein: 3g | Fat: 22g | Saturated Fat: 19g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 120mg | Fiber: 6g | Sugar: 4g
Ingredients (2 Servings)
Shared Ingredients:
- 1 cup coconut milk
- 1 tablespoon sugar (erythritol for keto version)
- 1/4 teaspoon salt
Traditional Version:
- 1 cup glutinous rice
- 2 ripe mangoes, sliced
Keto Version:
- 1 cup cauliflower rice (prepared with the right techniques for a sticky texture)
Instructions
Prepare the Rice:
- Traditional Version: Rinse the glutinous rice until the water runs clear. Soak it in water for at least 4 hours, preferably overnight. Drain and steam the rice for about 20-25 minutes until tender.
- Keto Version: Steam the cauliflower rice for about 5-7 minutes or until tender but not mushy. Allow it to cook down until dry.
Coconut Sauce:
- In a small saucepan, combine coconut milk, sugar, and salt. Heat gently until the sugar is dissolved but do not boil. Reserve a few tablespoons for drizzling later.
Combine:
- Traditional Version: Once the rice is cooked, mix it with the warm coconut milk until well coated. Allow it to sit for a few minutes to absorb moisture.
- Keto Version: Add the warm coconut sauce to the cooked cauliflower rice, mixing thoroughly until evenly combined.
Assembly:
- On a serving dish, mold the glutinous rice or cauliflower rice into a neat portion. Top with sliced mango, and drizzle the reserved coconut sauce to enhance the flavors.
- Serve:
- Serve immediately while warm, garnished with a sprinkle of sesame seeds for a delightful crunch.
What Does It Pair Well With?
- Traditional Pairing: A cup of Thai iced tea adds a refreshing reprieve, balancing the sweetness of the dish with its creamy, rich texture.
- Keto Pairing: An iced herbal tea, such as mint or lemongrass, complements the dessert perfectly, offering a refreshing and herbaceous note without adding carbs.
What is the Shelf Life?
Glutinous Rice with Mango is best enjoyed fresh for the most delightful texture and taste. However, leftovers can be refrigerated in an airtight container for up to 3 days. Freezing: While glutinous rice can be frozen, the texture may change, making it best enjoyed fresh. If desired, the keto version can be frozen and kept for up to a month; thaw overnight in the refrigerator before serving.
Alternative Cooking Methods
- Oven: Preheat your oven to 350°F (175°C). After combining the rice and coconut milk, place it in an oven-safe dish, cover it with foil, and heat for about 15 minutes to warm throughout.
- Slow Cooker: Combine soaked glutinous rice and coconut milk in a slow cooker, cooking on low for about 2-3 hours for ultra-soft rice.
Conclusion: Embrace Both Traditions
Whether you indulge in the traditional Glutinous Rice with Mango or savor the keto adaptation, each version delivers a unique experience filled with rich flavors and delightful textures. The gentle sweetness of mango, combined with the creaminess of coconut, creates a dessert that warms the heart and satisfies the palate. This versatile dish finds its way into any meal or occasion, offering a taste of Thailand’s culinary heritage without compromise. Enjoy the essence of a tropical paradise with every bite!
