作法
- 瀝乾糯米。蒸籠鋪上紗布或乾淨棉布，倒入糯米，把布向上鬆鬆地包起。在沸水上蒸25分鐘——米粒應半透明軟糯，不可糊爛。
- 糯米蒸的同時，把250毫升椰漿與椰糖、鹽和香蘭葉結放入小鍋中以中小火加熱。攪拌至糖溶解；煮滾前離火。取出香蘭葉。
- 把熱糯米倒入寬碗。淋上溫椰漿混合物，用木匙輕輕翻拌。蓋好靜置20分鐘——米飯吸收椰漿後會閃亮。
- 把剩下50毫升椰漿與一小撮鹽在小鍋中加熱一分鐘至略稠。這就是頂層椰漿。
- 芒果切法：在果肉上劃格紋，把皮翻過來再削下方塊——或直接切長條。
- 在每盤盛一份糯米，旁邊扇形排芒果，把頂層椰漿淋在糯米上。撒芝麻或綠豆。趁熱吃——冷藏後米會變硬失去風味。
Common questions
Can 芒果糯米飯（Khao Niao Mamuang） be made ahead?
芒果糯米飯（Khao Niao Mamuang） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is 芒果糯米飯（Khao Niao Mamuang） spicy?
芒果糯米飯（Khao Niao Mamuang） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 芒果糯米飯（Khao Niao Mamuang） vegetarian or gluten-free?
芒果糯米飯（Khao Niao Mamuang） is suitable for vegetarian (and vegan if dairy is omitted) diets. This recipe is naturally gluten-free as written.
How hard is 芒果糯米飯（Khao Niao Mamuang） to make at home?
芒果糯米飯（Khao Niao Mamuang） is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can 芒果糯米飯（Khao Niao Mamuang） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
芒果糯米飯是芒果季節的甜品——三月底到六月初，當Nam Dok Mai芒果在市場大量上市，達到蜜甜巔峰時。在這之外，泰國人對這道菜會存疑：非當季的芒果太酸，搭配鹹椰漿不對味。鹽至關重要：沒鹽會甜膩到難以下嚥。街邊小販的版本只要60泰銖，會用香蕉葉包好端來，米飯仍溫熱。
