Thai Mango Sticky Rice (Khao Niew Mamuang)
Servings
2–4 servings
Prep Time
15 minutes
Soak Time
4 hours (or overnight)
Cook Time
30 minutes
Ingredients
Sticky Rice
1 cup glutinous (sweet) rice
1¼ cups coconut milk
¼ cup granulated sugar
¼ teaspoon salt
Coconut Sauce
½ cup coconut milk
1 tablespoon sugar
Pinch of salt
1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
Toppings
2 ripe mangoes, peeled and sliced
Toasted sesame seeds (or mung beans, traditional option)
Fresh mint (optional)
Instructions
1. Soak & Cook the Sticky Rice
Rinse rice several times until the water runs clear.
Soak in plenty of water for at least 4 hours or overnight.
Drain well.
Steam the rice in a steamer basket lined with cheesecloth for 25–30 minutes, until soft and translucent.
Rice should be tender but not mushy.
2. Make the Coconut Rice
In a saucepan over low heat, combine:
1¼ cups coconut milk
Sugar
Salt
Stir until sugar dissolves. Do not boil.
Pour the hot coconut milk mixture over the freshly cooked rice.
Mix gently, cover, and let sit for 20–30 minutes so the rice absorbs the liquid.
3. Make the Coconut Sauce
In a small saucepan, heat coconut milk, sugar, and salt over medium-low heat.
Stir until sugar dissolves.
If using cornstarch slurry, add it and simmer gently until slightly thickened.
Remove from heat and keep warm.
4. Assemble & Serve
Place a scoop of coconut sticky rice on a plate or bowl.
Add fresh mango slices alongside.
Drizzle generously with coconut sauce.
Sprinkle with toasted sesame seeds (or mung beans).
Serve warm or at room temperature.
Tips
Use ripe, fragrant mangoes for best flavor.
If rice stiffens, gently reheat with a splash of coconut milk.
Best enjoyed the same day.
