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Authentic Thai Mango Sticky Rice (Khao Niao Mamuang)

Close-up of perfectly molded Mango Sticky Rice with Coconut, topped with sesame seeds.
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Follow these steps to prepare traditional Thai Mango Sticky Rice, featuring perfectly cooked glutinous rice and a balanced sweet and salty coconut cream sauce.

Ingredients

Scale
  • 2 cups glutinous rice (sweet rice)
  • 1 1/2 cups water (for cooking rice)
  • 1 can (13.5 oz) full-fat coconut milk, divided
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup extra coconut cream (from the top of a chilled can)
  • 1 tablespoon sugar (for topping sauce)
  • 1/4 teaspoon salt (for topping sauce)
  • 2 ripe, sweet mangoes (Nam Dok Mai or Ataulfo recommended)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. Drain the soaked rice completely.
  2. Place the drained rice and 1 1/2 cups of fresh water in a steamer basket lined with cheesecloth or parchment paper. Steam the rice over boiling water for 25 to 30 minutes, or until the rice is tender and chewy.
  3. While the rice steams, prepare the sweet coconut milk base. In a small saucepan, combine 1 cup of the coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring until the sugar and salt dissolve completely. Do not boil.
  4. Once the rice is cooked, transfer the hot rice to a heatproof bowl. Pour the warm sweet coconut milk mixture over the rice. Stir gently to combine. Cover the bowl tightly with plastic wrap or a lid and let it sit for at least 30 minutes to allow the rice to absorb the liquid fully.
  5. Prepare the topping sauce. In a separate small saucepan, gently heat the reserved 1/4 cup of thick coconut cream with 1 tablespoon sugar and 1/4 teaspoon salt until dissolved. Keep this sauce warm but do not boil it.
  6. Peel and slice the ripe mangoes.
  7. To serve, spoon a portion of the sticky rice onto a plate. Arrange the mango slices next to the rice. Drizzle the warm, slightly salty coconut cream sauce over the rice. Garnish with toasted sesame seeds.

Notes

  • For the best texture, use high-quality glutinous rice. Soaking time is crucial for even cooking.
  • Select mangoes that are fragrant and yield slightly to gentle pressure; avoid hard or overly mushy fruit.
  • The salt in the coconut sauce balances the sweetness, creating the traditional flavor profile.

Nutrition

Find it online: https://spoonfulsnap.com/mango-sticky-rice-with-coconut/