Khao Niao MamuangMango Sticky Rice

Name: Khao Niao Mamuang (Mango Sticky Rice)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Thailand
Ingredients: 350 g Glutinous Rice (rinsed); 1000 ml Water; 400 ml Coconut Milk; 100 ml Coconut Cream; 65 g Palm Sugar; 5 g Salt; 100 ml Coconut Milk; 50 ml Coconut Cream; 15 g Palm Sugar; 1 g Salt; 3 pcs Mango (peeled and sliced)

Sweet coconut-scented sticky rice is paired with ripe mango for one of Thailand’s best-loved desserts. A lightly salted coconut sauce keeps the richness in balance and makes the fruit taste even brighter.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

908kcal

Calories

11g

Protein

45g

Fat

123g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

350g
Glutinous Rice (rinsed)
1l
Water

Rice Sauce

400ml
Coconut Milk
100ml
Coconut Cream
65g
Palm Sugar
5g
Salt

Topping Sauce

100ml
Coconut Milk
50ml
Coconut Cream
15g
Palm Sugar
1g
Salt

Topping

3pcs
Mango (peeled and sliced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Soak the glutinous rice in the water until the grains are well hydrated, then drain.
02
Steam the soaked glutinous rice over boiling water, about 100°C (212°F), until tender and sticky.
03
Combine the coconut milk, coconut cream, palm sugar, and salt in a saucepan and warm gently over low heat, about 90°C (194°F), until smooth.
04
Fold the warm rice sauce into the hot sticky rice until evenly absorbed and glossy. Let it rest briefly.
05
Combine the coconut milk, coconut cream, palm sugar, and salt in a small saucepan and warm gently until smooth.
06
Serve the sticky rice with the mangoes and spoon the warm topping sauce over each portion.

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