Cook and Scale
Thai Mango Sticky Rice (Khao Niew Mamuang)
4 servings · 40 min total
Warm coconut-sweetened sticky rice paired with ripe juicy mango, finished with a silky coconut drizzle and toasted sesame seeds.
Ingredients
- 300 g sticky rice
- 4 dl coconut milk
- 80 g white sugar
- ½ tsp salt
- 2 mango, ripe, sliced
- 2 tbsp coconut milk, extra for drizzling
- 1 tsp cornstarch
- 1 tbsp sesame seeds, toasted
Contains: Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the sticky rice — Soak the sticky rice in plenty of water for at least 4 hours or overnight, then drain well.
- 2.
Steam the rice — Steam the drained rice over simmering water, lined with cheesecloth or in a steamer basket, for 20 minutes until tender and translucent.
- 3.
Make the coconut sauce — Meanwhile, warm the coconut milk, sugar, and salt in a small pot over low heat for 3 minutes, stirring until the sugar dissolves. Do not boil.
- 4.
Soak the rice in coconut sauce — Pour three quarters of the warm coconut sauce over the hot steamed rice, stir gently to combine, and let it sit for 10 minutes to absorb.
- 5.
Serve with mango — Whisk the cornstarch into the remaining coconut sauce and simmer for 1 minute until slightly thickened. To serve, mound the sticky rice with sliced mango, drizzle over the thickened sauce, and sprinkle with toasted sesame seeds.