ThailandCentral ThailandTraditional

Mango Sticky Rice

Glutinous rice steamed and soaked in sweet coconut milk, served warm with ripe mango and a pinch of salt.

50 minBeginner4 servings4.7 (0)

Origin & history

Khao niao mamuang is a Thai classic eaten at the height of mango season, usually March to June. Sticky rice is the staple of northeastern Thailand and Laos, where it is steamed in bamboo baskets; in this dessert it becomes sweet and rich. Nam dok mai mangoes are the traditional variety, though any fragrant ripe mango works.

Ingredients

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Rice

Coconut

To serve

The method

Step by step

6 steps

01
Soak the rice
10 min
Rinse the glutinous rice until the water runs clear, then soak in cold water for at least 4 hours or overnight.
02
Steam
30 min
Drain and steam over boiling water in a lined steamer for 25–30 minutes until translucent and tender.
03
Warm the coconut
5 min
Heat 300 ml coconut milk with the sugar and salt until dissolved. Do not boil.
04
Soak the rice
20 min
Tip the hot rice into a bowl, pour over the sweet coconut milk and fold gently. Cover and leave 20 minutes to absorb.
The rice should be moist but not swimming.
05
Slice the mango
4 min
Peel and slice the mangoes into cheeks.
06
Serve
3 min
Spoon the sticky rice onto plates, add mango, drizzle with the remaining coconut milk and scatter with sesame seeds.

Chef tips

— Soaking is non-negotiable.
— Serve warm — cold sticky rice turns hard.

Common mistakes

— Boiling the rice instead of steaming, which makes it gluey.
— Using a coconut milk with stabilisers; choose a simple one.

Substitutions

Thai glutinous rice → Japanese sweet riceDo not substitute jasmine rice — it will not work.
Coconut milk → Light coconut milkLess rich; add 1 tbsp coconut cream.