Sticky Mango Rice (Khao Niew Mamuang)
A beloved Thai dessert, sticky mango rice pairs sweet, fragrant glutinous rice with rich coconut cream and juicy ripe mango slices. Creamy, tropical, and perfectly balanced—it's a refreshing treat that's as beautiful as it is delicious.
Ingredients
- 200 g glutinous (sticky) rice
- 300 ml coconut milk
- 150 g sugar 3/4 cups
- 1 ¼ tsp salt (divided)
- 1 tsp rice flour
- 4-5 pandan leaves optional
- ripe mangoes sliced – for serving
Instructions
Prepare the Sticky Rice:
- Rinse the sticky rice several times until the water runs clear. Soak overnight (or for at least 6 hours).
- Bring water to a boil in a steamer.
- Drain the soaked rice and wrap it in cheesecloth. Steam over boiling water with 1–2 pandan leaves on top (optional) for about 30 minutes, or until the rice is tender and translucent.
Make the Coconut Syrup:
- Set aside ¾ cup (150 ml) of the coconut milk for the topping.
- In a small pot, combine the remaining coconut milk with sugar and 1 tsp of salt. Add 2–3 pandan leaves (optional).
- Heat gently over medium-low, stirring until the sugar fully dissolves. Do not let it boil hard. Remove from heat and discard pandan leaves.
Mix the Rice:
- Transfer the hot sticky rice to a large bowl. While still warm, pour the sweetened coconut milk over the rice.
- Stir to combine, then cover and let rest for 15 minutes so the rice can absorb the coconut flavor.
Make the Coconut Cream Topping:
- In a small saucepan, whisk together the reserved ¾ cup of coconut milk, rice flour, and the remaining ¼ tsp salt.
- Cook over low heat, stirring constantly, until slightly thickened and gently bubbling. Remove from heat.
To Serve:
- Scoop the sticky rice onto a plate.
- Drizzle with the coconut cream topping.
- Serve alongside sliced ripe mango.
Notes
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