THAI MANGO STICKY RICE
Indulge in Thailand’s most beloved dessert, Mango Sticky Rice (Khao Niao Mamuang)! This authentic recipe guides you to create perfectly sweet and chewy sticky rice, lavishly drenched in rich, creamy coconut milk, and served alongside fresh, sweet, ripe mangoes. A classic Thai treat that’s a heavenly combination of textures and flavours, perfect for any occasion, especially during mango season. Learn how to make this iconic dessert at home!
All time favorite dessert – Mango with Sticky Rice
INGREDIENTS (FOR 4 PORTIONS)
For the Sticky Rice:
- 1 1/2 cups Number 8 Thai Glutinous Rice (Sweet Rice)
- 1 cup Full-Fat Coconut Milk
- 1/3 cup Palm Sugar
- 1/4 tsp Salt
For the Coconut Cream Topping:
- 1/3 cup Full-Fat Coconut Milk
- 1-2 tbsp Granulated Sugar (adjust to taste)
- A tiny pinch of Salt
- Optional: 1/2 tsp Rice Flour or Cornstarch mixed with 1 tsp water (to slightly thicken the sauce)
For Serving:
- 1-2 large Ripe Yellow Mangoes (preferably Nam Dok Mai, Ataulfo, or other sweet, non-fibrous varieties), peeled, pitted, and sliced
- 1 tbsp Toasted White or Black Sesame Seeds
Method
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar in cleaned small pan, stir occasionally for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
Note
The quality of your Mango Sticky Rice heavily depends on the ripeness and sweetness of your mangoes; choose fragrant, sweet mangoes that are soft to the touch. Toasting the sesame seeds briefly in a dry pan until fragrant enhances their flavour. You can adjust the sweetness of both the sticky rice and the coconut cream topping to your liking. For an extra touch, sometimes a few drops of pandan extract are added to the sticky rice or the coconut cream for a lovely aroma.
NUMBER 8 THAI GLUTINOUS RICE
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