khao Niao Mamuang

Mango Sticky Rice Cocktail

khao Niao Mamuang

Description

khao niao mamuang is a famous south Asian desert containing fresh cut mango, sticky rice over sticky rice covered in a coconut syrup. It's Delicious to eat… and now - you can drink it too!

DifficultyGraduate

Ingredients

  • 2 parts Gin
  • 1 part Mango Juice
  • 0.75 parts
  • 0.5 parts Lime Juice
  • 1 dash Orange Bitters

Toasted Coconut Sticky Rice Syrup

Shredded coconut and raw sweet rice toasting in separate pans on a stovetop.

An incredibly flavorful syrup made with toasted sweet rice and browned coconut. As the sticky rice heats and toasts, it starts to smell just like buttered popcorn.

Ingredients

  • 2 cups raw sweet (sticky) rice
  • 1 cup shredded coconut
  • 2.5 cups toasted coconut water
  • ⅓ cup water
  • 2 cups sugar

Directions

Toast the rice

Brown the 2 cups of raw sweet rice in a skillet over low heat for 10–20 minutes. As it heats and toasts, look for that buttered-popcorn aroma.

Toast the coconut

Brown the 1 cup of shredded coconut in a skillet for 3–5 minutes.

Make the syrup

In a large pot, heat the 2.5 cups toasted coconut water and ⅓ cup water just to a boil, then turn off the heat.

Add the 2 cups sugar and stir to dissolve. Add the browned coconut and rice.

Steep and strain

Let steep for 30 minutes, then strain out the rice and coconut.

Directions

Shaken

Shake the mixing ingredients with ice in a cocktail shaker.

Additional steps & variations

Shake vigorously until chilled, and strain into coup or martini glass. Sip and enjoy!

Contributors

Ian

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