Khao Niew Mamuang
Thai Mango Sticky Rice
A beloved Thai dessert featuring sweet, creamy coconut sticky rice served with perfectly ripe, fragrant mangoes. This recipe breaks down the process into manageable steps for a delightful homemade treat.
🧂 Ingredients
- 2 cups Glutinous rice (sweet rice)(Also known as sweet rice or sticky rice. It's crucial for the texture.)
- 400 ml Full-fat coconut milk(Use good quality, full-fat coconut milk for the richest flavor and creaminess.)
- 100 g Granulated sugar(Adjust to your preferred sweetness level.)
- 1/2 tsp Salt(Enhances the sweetness and balances the flavors.)
- 2 Ripe mangoes(Choose ripe, fragrant mangoes like Nam Dok Mai or Ataulfo (Champagne) for the best flavor. They should yield slightly to gentle pressure.)
- for topping Toasted sesame seeds or crispy yellow mung beans(Optional, but adds a pleasant crunch and visual appeal. Crispy yellow mung beans are traditional.)
👨🍳 Instructions
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a bowl and cover with ample cold water. Soak for at least 4 hours, or preferably overnight. Drain the soaked rice well.
⏱️ 4+ hours (soaking) - 2
Prepare the steamer. Line a steamer basket with cheesecloth or a clean kitchen towel. Spread the drained glutinous rice evenly in the basket. Steam over high heat for 25-30 minutes, or until the rice is tender and translucent. You should be able to easily mash a grain between your fingers. If using a bamboo steamer, ensure it's well-fitting.
⏱️ 30 minutes - 3
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar and salt are completely dissolved and the mixture is warm but not boiling. Remove from heat.
⏱️ 10 minutes - 4
Once the rice is cooked, transfer the hot, steamed rice to a heatproof bowl. Pour about two-thirds of the warm coconut sauce over the hot rice. Gently fold the sauce into the rice using a spatula or spoon, ensuring each grain is coated. Cover the bowl and let the rice sit for at least 15-20 minutes to allow it to absorb the sauce and become creamy and sticky.
⏱️ 20 minutes - 5
Prepare the mangoes. Peel the ripe mangoes and slice them thinly or into bite-sized pieces. Aim for a consistent thickness for an appealing presentation.
⏱️ 5 minutes - 6
Assemble the dessert. Spoon the warm, sauced sticky rice onto serving plates. Arrange the sliced mango alongside the rice. Drizzle the remaining coconut sauce over the rice and mango. Garnish with toasted sesame seeds or crispy yellow mung beans, if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the rice is hot when you mix it with the coconut sauce for optimal absorption.
- ✓Taste the coconut sauce before adding it to the rice and adjust sweetness or saltiness as needed.
- ✓For an extra rich flavor, reserve a small amount of thick coconut cream from the top of the can and drizzle it over the finished dish.
- ✓The quality and ripeness of the mango are key to the success of this dessert.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of pandan extract to the coconut sauce for a fragrant twist.
- Serve with fresh durian when in season.
- Experiment with other tropical fruits like jackfruit or papaya.