Mango Sticky Rice (Khao Niao Mamuang)

Total Time 45

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

Drain the soaked rice. Steam in a steamer lined with cheesecloth for 20–25 minutes until cooked through and translucent.
Meanwhile, combine the coconut milk, sugar and salt in a saucepan. Heat gently, stirring, until the sugar dissolves. Do not boil.
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.
Make the coconut sauce: heat coconut milk, sugar and salt in a small pan. Add the cornflour mixture and stir until slightly thickened. Cool.
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.