Black Sticky Rice with Mango | Khao Niao Dam Mamuang | ข้าวเหนียวดำมะม่วง

Black Sticky Rice with Mango is a delicious variation on the classic Thai dessert. It's got a nuttier, heartier taste with the same fantastic sweet and salty coconut sauce. Paired with fresh, ripe mango, this is one Thai dessert you don't want to miss!

Although Mango Sticky Rice is more well-known, this Black Sticky Rice with Mango is just as delicious. The main difference between these two desserts is the use of black sticky rice in the latter. Black sticky rice is a whole grain rice that has the bran intact. This lends a nuttier, chewier taste to the dish, making it heartier than the original version. It also means that you'll need to add in an extra step in the preparation of the dessert. Don't worry, though, this cousin of Mango Sticky Rice is well worth the extra effort!

Black Sticky Rice

Thai sticky rice comes in two varieties: 1) White Sticky Rice, which is the processed form and 2) Black Sticky Rice, which is the whole grain form.

Both varieties of Thai sticky rice are long grain rice. They are high in amylopectin starch and low in amylose starch, which makes the rice become sticky as it cooks. The difference between the two varieties is that Black Sticky Rice has the bran still intact, whereas the bran has been removed in the White Sticky Rice.

This small anatomical difference creates quite a large difference in taste profiles. Black Sticky Rice has a nuttier, heartier taste thanks to the bran. It is also less sticky than White Sticky Rice because the bran makes it harder for the amylopectin to be released. The bran also makes Black Sticky Rice sturdier, which means it needs to be brought to a boil momentarily before proceeding with soaking and steaming.

Ingredients

• White sticky rice: While Black Sticky Rice is the namesake of this dish, a combination of white and black sticky rice is actually used. In fact, more white sticky rice is used than black sticky rice (usually in a 3:1 ratio). This is so the white rice can help the black rice stick together. By soaking the grains together, the white rice takes on a purple hue from the black rice.
• Black sticky rice: Black sticky rice is the star of this dessert, lending a nutty, hearty taste and texture to the dish. Because it has the bran intact, black sticky rice requires being brought to a boil quickly before mixing with the white rice, soaking, and steaming.
• Coconut milk: Coconut milk adds one of the key flavors to this dessert, so a good quality milk should be used. It should be full fat (not light) and unsweetened.
• Granulated sugar: Granulated white sugar works great in this recipe.
• Salt: Table salt adds the necessary counter balance to the sugar in this recipe.
• Rice flour: Rice flour is used to thicken the sweet coconut cream topping. Cornstarch will also work if you don't have rice flour available.
• Mung Beans: Also known as moong dal or golden lentils, split yellow mung beans are fried until crispy and used to top the dessert.
• Mango: A fresh ripe mango is the centerpiece of this dessert. Manila or Ataulfo (champagne) mangoes are the preferred varieties to use in North America, as they are sweet and smooth, without too many stringy fibers.

Instructions

Black Sticky Rice with Mango is made in much the same way as Mango Sticky Rice. The main difference is in the preparation of the black sticky rice, which needs to be boiled quickly before soaking.

Rinse the Sticky Rice: Place the white and black sticky rice in separate bowls and rinse with water until the water runs clear. Pour out the water from both bowls.

Cook the Black Sticky Rice: Bring the black sticky rice to a boil. Once the water comes to a boil, immediately turn it off and allow to cool completely.

Soak the Sticky Rice: Add the cooled black sticky rice (with the water) to the white sticky rice. Allow to soak for at least 4 hours and up to overnight.

Steam the Sticky Rice: Place the sticky rice into bamboo steamer basket on top of a pot filled with boiling water. Steam the sticky rice until it is soft and translucent.

Make the Coconut Sauce: While the rice is steaming, mix the coconut milk, salt, and sugar over medium heat until the sugar and salt are dissolved and the mixture is smooth.

Mix Rice with Coconut Sauce: Add the sweet coconut sauce to the steamed rice and mix. Cover and allow to sit for 20 minutes until the coconut milk has been absorbed into the rice.

Make Thick Coconut Sauce: Make the thickened coconut sauce by combining coconut milk, sugar, salt, and rice flour in a small pan over medium heat. Allow to cook until it becomes slightly thickened.

Serve: Place a scoop of coconut-flavored sticky rice in a bowl. Slice a ripe mango and arrange it next to the sticky rice. Spoon the thickened coconut sauce on top and sprinkle with crispy mung beans.

Serving Suggestions

This Thai dessert with black sticky rice is a wonderful option whenever mangoes are in season. It is more filling than the traditional Mango Sticky Rice, so would pair nicely with a lighter Thai meal. A refreshing Thai salad, a hot and sour Thai soup, and a noodle dish would be fantastic before serving this hearty dessert.

Storage

Black Sticky Rice with Mango is best eaten right after it is prepared. However, if you have leftovers, they can be saved in the refrigerator. The sticky rice should be saved separately from the mango in a covered air-tight container. When you're ready to serve it again, the rice can be reheated in the microwave. Cover the rice with a damp paper towel so that it doesn't dry out while reheating.