Mango Sticky Rice (Khao Niew Mamuang)

Name: Mango Sticky Rice (Khao Niew Mamuang)
Cook time: 295 min
Total time: 295 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 300g Glutinous Rice (Thai Sticky Rice); 250ml Coconut Milk (Full-Fat); 70g Granulated Sugar; 1/2 tsp Sea Salt, fine; 1 Pandan Leaf, knotted (optional, traditional); 120ml Coconut Milk (Full-Fat); 12g Granulated Sugar; 1/4 tsp Sea Salt, fine; 1 tsp Rice Flour, for thickening; 2 Mangos, large, ripe; 2 tbsp Split Mung Beans, toasted, for garnish

Mango Sticky Rice is a classic Thai dessert of tender, slightly chewy sticky rice soaked in sweet coconut sauce and paired with ripe, juicy mango. Fragrant pandan and a crunchy sprinkle of toasted split mung beans elevate the textures and aromas, while a glossy coconut drizzle ties everything together. It’s simple to prepare and irresistibly comforting—perfect for finishing a meal or enjoying as a tropical treat.

Mango Sticky Rice is a classic Thai dessert of tender, slightly chewy sticky rice soaked in sweet coconut sauce and paired with ri... Show more

Traditional Thai Recipe

Health Grade

E+ · Indulgent

Rating

4.5

Time

4 hrs30 min

Price

0,86 €

Calories

640 kcal

vegan

gluten free

kid friendly

comfort food

thai

gourmet

Method

Rinse the rice

Rinse glutinous rice in a bowl of cool water, swishing it around with your hand until the water turns cloudy. Pour off the water and repeat 2 to 3 times, then let the rice drain for a moment.

Soak the rice

Cover the rinsed rice with plenty of fresh water, make sure the grains are fully submerged, and let it soak for 4 hours. A loose cover over the bowl keeps dust out while it sits.

Cook the sweet sauce

While the rice soaks, combine 250 ml full-fat coconut milk, granulated sugar, sea salt, and a knotted pandan leaf in a small saucepan. Warm it over low heat, stirring often, until the sugar dissolves and the coconut smells fragrant; keep it gentle so the milk stays silky. Remove the pandan leaf and set the sauce aside.

Make the topping

In a second small saucepan, whisk 120 ml coconut milk with rice flour until smooth, then stir in the granulated sugar and sea salt. Cook over low heat, whisking constantly, for 5 minutes until the mixture thickens to a pourable cream that lightly coats a spoon.

Slice the mango

While the rice soaks, peel 2 ripe mangoes, cut the flesh away from the pits, and slice it into neat planks or thick strips. Set the slices aside for serving.

Steam the rice

Drain the soaked rice very well, then spread it in a steamer basket lined with a clean cloth. Steam over steadily simmering water for 20 minutes until the grains look translucent and tender all the way through.

Coat and rest

Transfer the hot rice to a wide bowl, pour over the sweet coconut sauce, and fold gently with a spoon or spatula until every grain is coated. Cover and let it sit for 15 minutes so the rice absorbs the sauce and turns glossy.

Assemble and serve

Spoon the sticky rice onto plates, fan the mango slices alongside, drizzle with the salted coconut topping, and finish with the toasted split mung beans. Serve right away while everything is warm and fragrant.