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Mango Sticky Rice (Khao Niao Mamuang)

Total Time 45 minutes
Servings: 4 4 servings
Course: Dessert
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

Sticky Rice
  • 300 g glutinous sticky rice, soaked in cold water for at least 4 hours
  • 400 ml coconut milk
  • 80 g caster sugar
  • ½ tsp salt
Coconut Sauce
  • 200 ml coconut milk
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 tsp cornflour mixed with 1 tbsp water
To Serve
  • 2 ripe mangoes peeled and sliced
  • Toasted sesame seeds or mung beans

Method
 

  1. Drain the soaked rice. Steam in a steamer lined with cheesecloth for 20–25 minutes until cooked through and translucent.
  2. Meanwhile, combine the coconut milk, sugar and salt in a saucepan. Heat gently, stirring, until the sugar dissolves. Do not boil.
  3. Transfer the cooked rice to a bowl. Pour the warm coconut milk mixture over and stir to combine. Cover and let the rice absorb the coconut milk for 20 minutes.
  4. Make the coconut sauce: heat coconut milk, sugar and salt in a small pan. Add the cornflour mixture and stir until slightly thickened. Cool.
  5. To serve: mound the sticky rice on plates alongside the sliced mango. Drizzle the coconut sauce over the rice and sprinkle with sesame seeds.

Notes

Source: Classic Thai recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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