Mango Sticky Rice | Khao Niao Mamuang | ข้าวเหนียวมะม่วง

Ingredients

• 100 g (½ cup)uncooked Thai sticky rice
• 120 ml (½ cup)coconut milk
• 38 g (3 tablespoons)white sugar
• 1.5 g (¼ teaspoon)salt
• 60 ml (¼ cup)coconut milk
• 19 g (1½ tablespoons)white sugar
• 0.75 g (⅛ teaspoon)salt
• 1 g (¼ teaspoon)rice flour (or cornstarch)
• 2ripe mangoes
• 8 g (1 tablespoon)crispy mung beans (or toasted sesame seeds)

Instructions

1. 1

   Rinse and soak

   Rinse the sticky rice until the water runs clear, then soak it for at least 4 hours or overnight. Set it in a bamboo steamer over an aluminium pot of boiling water and steam for about 40 minutes, until the grains are soft and translucent.

2. 2

   Heat coconut milk

   While the rice steams, warm 120 ml coconut milk with 38 g sugar and 1.5 g salt over medium heat. Stir until the sugar and salt dissolve and the mixture is smooth.

3. 3

   Season the rice

   When the rice is cooked, mix in the sweetened coconut milk. Cover and leave it for 20 minutes, until the liquid has been absorbed.

4. 4

   Thicken the sauce

   In a small pan over medium heat, combine the remaining 60 ml coconut milk, 19 g sugar, 0.75 g salt and rice flour or cornstarch. Stir and cook until slightly thickened but still pourable.

5. 5

   Plate and serve

   Put a scoop of coconut rice on each plate. Slice the mangoes and arrange half a mango beside each portion, then spoon over the thickened coconut sauce and finish with crispy mung beans or toasted sesame seeds.

What is mango sticky rice?

Khao niao mamuang is a Thai dessert of glutinous rice, coconut milk and ripe mango. The combination of sweet fruit, soft rice and rich coconut is a familiar part of Thai cooking.

This version uses two coconut mixtures: one to flavour the steamed rice and a second, lightly thickened sauce to spoon over the top. Crispy mung beans or sesame seeds add a contrasting finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 5g protein, 56g carbs, 13g fat.

The rice and sugar provide most of the carbohydrates, while coconut milk contributes much of the fat. The small amount of protein comes from the rice and the mung bean or sesame garnish. For a more balanced plate, serve a smaller scoop of dessert after a meal that includes a protein-rich main and vegetables.

Choose the right rice

Sticky rice: Use Thai glutinous rice, not ordinary jasmine rice. Rinse it until the water clears, then give it the full soaking time so it steams evenly.

Mangoes: Choose ripe fruit that yields slightly when pressed. Its softness and sweetness balance the creamy rice.

Steam until tender

Steamer: The recipe uses a bamboo basket set over a pot of boiling water. Keep the rice above the water rather than submerged.

Doneness: After about 40 minutes, the grains should be soft and translucent. If they are still firm, they have not reached the texture described in the recipe.

Let the rice absorb the sauce

First sauce: Warm the coconut milk, sugar and salt just until dissolved and smooth. There is no need to boil it.

Rest: Mix the sauce into the cooked rice, cover it and wait 20 minutes. This gives the rice time to absorb the coconut mixture before serving.

Keep the topping pourable

Thickened sauce: Stir the second batch of coconut milk with sugar, salt and rice flour or cornstarch over medium heat. Stop cooking when it has thickened slightly but can still be spooned over the rice.

Finishing: Add the sauce after arranging the mango and rice. Scatter the crispy mung beans or toasted sesame seeds on top for a crunchy contrast.

Plan the timing

Soaking: The rice needs at least 4 hours in water, or it can soak overnight. Include that resting time when planning the dessert.

Cooking: Steaming takes about 40 minutes, followed by a 20-minute rest after the coconut mixture is added. The stated total time is 310 minutes, reflecting the long preparation window.

Serve it simply

Plating: Serve the rice warm or at room temperature alongside sliced mango, with the extra coconut sauce spooned over the top.

Accompaniments: The dessert is substantial on its own; fresh fruit or unsweetened tea makes a simple pairing without competing with the coconut and mango.

Recipe notes & tips

• Rinse the rice until the water runs clear before soaking.
• Soak the rice for at least 4 hours, or leave it overnight.
• Keep the rice above the boiling water in the steamer.
• Stir the first coconut mixture until the sugar and salt have dissolved.
• Cover the rice for the full 20-minute absorption rest.
• Take the topping off the heat while it is still pourable.

Variations

• Use sesame seeds: Swap the crispy mung beans for toasted sesame seeds.
• Choose a starch: Use cornstarch instead of rice flour to thicken the topping.
• Serve warm: Plate the rice soon after its covered rest for a warm dessert.
• Adjust the topping: Spoon on less thickened coconut sauce for a lighter finish.
• Change the garnish: Add either crispy mung beans or sesame seeds just before serving to keep the topping crunchy.

Common mistakes to avoid

• Using the wrong rice: Choose Thai glutinous rice rather than ordinary long-grain rice.
• Skipping the soak: Give the rice at least 4 hours in water so it can steam as directed.
• Boiling the rice: Steam it in a basket above boiling water instead of cooking it submerged.
• Serving it straight away: Cover the sauced rice for 20 minutes so it can absorb the coconut milk.
• Over-thickening the topping: Stop cooking while the sauce is still pourable.
• Adding the garnish too early: Sprinkle on the mung beans or sesame seeds at plating so they retain their crunch.

How to store

Refrigerate leftover rice, sauce and mango in separate airtight containers and use within 2 days. Reheat the rice gently, adding a little coconut milk if it has firmed; serve the mango fresh and bring the sauce to a pourable consistency before serving.

Frequently asked questions