Cambodian Mango Rice

Cambodian style Mango Rice with roasted mung beans for that special texture and flavor. The mung beans are like tiny roasted coffee beans burst with flavor in every byte.

Cambodian style Mango Rice with roasted mung beans for that special texture and flavor.
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Course: Dessert
Cuisine: Cambodian
Keyword: Mango, Mango Rice, Sticky Rice, Sweet Rice
Servings: 6
Calories: 484kcal
Author: Chef Channy

Equipment

  • Steamer, pure white tea towel, cooking gloves

Ingredients

  • 2.5 cups sweet rice
  • 1 tbsp split and hulled mung beans
  • 1 can 14oz coconut cream
  • ½ cup Thnot sugar  heaping
  • ¾ tsp salt
  • 3 Manila Mangos   peel and slice

Instructions

  • Rinse rice in cold water 2-3 times until the water becomes clear. Soak in cold water for 1.5 hours.
  • Dry roast mung beans over medium heat for about 7 minutes until they turn dark brown. Let cool completely. Rinse and set aside.
  • Prepare Coconut Sauce – Heat coconut cream, sugar, salt, and roasted mung beans over low heat. Stir until sugar dissolves, and the sauce begins to bubble, turn off the heat. Set aside.
  • Prepare the Steamer – boil water so that as soon as the rice is done soaking it can be steamed.
    Steam Rice: Once the rice is done soaking, drain into a tea towel. Place the tea towel into the prepared steamer, and steam for 20 minutes.
    Loosen Rice: Empty rice into a baking sheet to let cool. Reserve 2/3 of the coconut sauce (not including the beans). Use the remaining coconut sauce including the beans to loosen the rice. Drizzle the coconut sauce over the cooled rice and gently separate it with your fingers to ensure the rice is evenly coated with the coconut sauce.
  • Portion the prepared rice onto a small plate, top with some of the reserved coconut sauce, then place the sliced mango next to the rice.

Nutrition Facts

Calories: 484kcal | Carbohydrates: 84g | Protein: 7g | Fat: 15g | Saturated Fat: 12g | Sodium: 327mg | Potassium: 365mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1125IU | Vitamin C: 38mg | Calcium: 31mg | Iron: 3mg
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Chef Channy

Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose.

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