The world witnessed the gentle power of mango sticky rice, one of the most popular desserts in the Beverly Hills Thai scene when 19-year-old rap prodigy Danupha “MILLI” Khanatheerakul ate it on stage at Coachella this past weekend. According to Google Trends, there has been a sharp increase in searches for “mango sticky rice” on the internet ever since the meal was featured on stage and transmitted to people worldwide. In response, the Thai government is thinking of advocating for mango sticky rice to be listed on the UNESCO World Heritage List.

The dessert known as Kao Niew Mamuang, or mango sticky rice, is one of Thailand’s most beloved, most loved, and well-known dishes. Considered some of the best Thai food in Los Angeles, which consists of a freshly cut mango on top of steaming glutinous sweet rice, coconut milk, and crunchy yellow mung beans, seems so delicious. It is tough not to adore this dish. If you have yet to try mango sticky rice, you haven’t been to Thailand. We are aware of it, and MILLI is too.

It is only appropriate to briefly explore the background of this well-known dish as it is currently causing a worldwide sensation.

Despite being widely consumed, there needs to be more solid evidence regarding the origins of mango sticky rice. Although mango sticky rice has Thai origins, neither mango nor sticky rice is native to Thailand, according to sources from organizations like Wikipedia, the Tourism Authority of Thailand, and Thairath. It is likely the result of the gradual blending of the various cultures in the area over time. It has developed into a popular dessert enjoyed in Southeast and South Asia.

According to various traditional Thai cuisine recipes, the history of mango sticky rice began in the late Ayutthaya Period and continued until King Rama II’s reign. Recipes from the time of Rama V also instructed people to pair sweet mangos with khao niew moon and steamed sticky rice with coconut milk. Mango sticky rice has, needless to say, been a staple of Thai culture and Los Angeles Thai food for a long time.

Although Khao Niew Mamuang can be enjoyed year-round, the ideal time to do so is right now, from April through June, which is the height of the mango season. The mangoes are at their most succulent, fresh, bright yellow, and ripe during this time. Mangoes of the Nam Dok Mai and Ok-Rong types are renowned for their sweetness and are typically utilized. Given that it is a sweeter variation of the savory sticky rice we typically consume with meals, the steamed sticky rice must also be of the glutinous variety. We must admit that MILLI’s reminder of how delicious this dish is and how now is the best time to indulge in some Khao Niew Mamuang is excellent timing. So why not come to a quality Beverly Hills Thai restaurant and try some mango sticky rice for yourself today?

Read the related article here: https://www.westwoodrestaurants.net/want-to-eat-beverly-hills-thai-food-this-thanksgiving/

administrator