Thai Mango Sticky Rice

About This Recipe

Khao Niao Mamuang (mango sticky rice) is Thailand's most beloved dessert and one of the great pairings in world cuisine. The combination of sweet, slightly salty coconut-soaked glutinous rice with the bright, tropical acidity of a perfectly ripe mango creates a flavour contrast that is utterly addictive. It is a street food staple throughout Thailand, traditionally seasonal and now enjoyed year-round. The secret is using the right glutinous rice and a proper coconut sauce.

Ingredients

Serves 4

• 300 gglutinous (sticky) rice(soaked overnight)
• 400 mlcoconut cream(full-fat)
• 100 gcaster sugar
• 1 tspfine salt
• 2large ripe mangoes(ataulfo or Kent variety preferred)
• 1 tbspsesame seeds(to garnish, optional)
• 2 tbspcoconut cream(extra, for drizzling)

Instructions

1. 1

   Soak and steam the rice

   Cover the glutinous rice in cold water and soak for at least 4 hours, ideally overnight. Drain. Line a steamer basket with muslin cloth. Add the drained rice, cover and steam over boiling water for 20–25 minutes until translucent and tender.

   Glutinous rice MUST be soaked — it will not cook properly without soaking.

2. 2

   Make and add the coconut sauce

   Heat coconut cream, sugar and salt in a small saucepan over medium heat, stirring until sugar dissolves. Do not boil. Divide: use ⅔ for soaking the rice, and ⅓ for serving. Transfer hot steamed rice to a bowl, pour the larger portion of warm coconut sauce over the rice and stir gently. Cover and let absorb for 20–30 minutes.

3. 3

   Prepare the mango

   Slice the mangoes: stand upright and slice down either side of the flat stone. Score the flesh into cubes and scoop out, or slice into long, elegant wedges.

4. 4

   Plate and serve

   Mould the sticky rice into ovals or serve in a mound. Arrange mango alongside. Drizzle the reserved coconut sauce over the rice and garnish with sesame seeds. Serve at room temperature.

Variations

• •

  Black Sticky Rice: use black glutinous rice for a dramatic presentation with a nuttier flavour.

• •

  Coconut Pandan: infuse the coconut sauce with a pandan leaf for the fragrant green Thai variation.

Storage

Best eaten the same day. Leftover sticky rice can be refrigerated for 1 day but hardens — microwave with a splash of water to soften.

Frequently Asked Questions