สวัสดี — sawatdee
From a Bangkok night market, where vendors fan banana-leaf parcels under string lights and the mango sellers all swear theirs is the sweetest, comes a dessert that tastes like a holiday.
Mango Sticky Rice (Khao Niew Mamuang)
Sweet, creamy, tropical — with the perfect hint of salt.
Mango sticky rice is Thailand's most beloved dessert. Soft, steamed sticky rice is cooked in rich coconut milk and served with juicy mango and a drizzle of extra coconut sauce.
(Serves 2)
Sticky rice
- 1 cup glutinous rice (sticky rice)
- 1¼ cups water
- pinch salt
Coconut sauce
- 1 cup coconut milk
- ¼ cup sugar
- ¼ tsp salt
- ½ tsp vanilla extract (optional)
To serve
- 1–2 ripe mangoes
- 1–2 tbsp toasted mung beans or sesame seeds
- extra coconut sauce
-
1
Rinse & soak
Rinse sticky rice until the water runs clear. Soak in water for at least 4 hours (or overnight). This step matters — it's why the rice steams evenly.
-
2
Steam the rice
Drain the rice. Steam over boiling water for 20–25 minutes, or until tender and translucent.
-
3
Make the sauce
In a small pot, combine coconut milk, sugar, and salt. Heat over low, stirring until sugar dissolves. Don't boil.
-
4
Mix it together
Pour about ¾ of the warm coconut sauce over the hot rice. Gently fold and let sit covered for 20 minutes to soak up the flavor.
-
5
Slice the mango
Peel and slice the mango. The riper and sweeter, the better!
-
6
Plate & enjoy
Spoon sticky rice onto a plate, add mango slices, drizzle with extra coconut sauce, and top with toasted mung beans or sesame seeds. Enjoy!
Try these twists
Salted coconut
Add a pinch of salt or coconut flakes on top for a sweet-salty vibe.
Coconut ice cream
Add a scoop of coconut ice cream for the ultimate treat!
Pandan sticky rice
Add 2–3 drops pandan extract for a beautiful green color and aroma.
Fruity twist
Top with other tropical fruits like pineapple, passionfruit, or lychee.
The one thing restaurants do that you don't.
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The Chef's Secret
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Frequently asked
Can I skip the soak?
No — soaking is what makes sticky rice fluffy instead of gummy. 4 hours minimum, overnight is best.
What mango variety?
Thai Nam Doc Mai or Indian Alphonso are best. Honey or Ataulfo work great. Avoid Kent or Tommy Atkins (too fibrous).
No steamer?
Use a fine-mesh sieve over a pot of simmering water, covered with a lid or foil.
Rinse & soak
Rinse sticky rice until the water runs clear. Soak in water for at least 4 hours (or overnight). This step matters — it's why the rice steams evenly.
Steam the rice
Drain the rice. Steam over boiling water for 20–25 minutes, or until tender and translucent.
Make the sauce
In a small pot, combine coconut milk, sugar, and salt. Heat over low, stirring until sugar dissolves. Don't boil.
Mix it together
Pour about ¾ of the warm coconut sauce over the hot rice. Gently fold and let sit covered for 20 minutes to soak up the flavor.
Slice the mango
Peel and slice the mango. The riper and sweeter, the better!
Plate & enjoy
Spoon sticky rice onto a plate, add mango slices, drizzle with extra coconut sauce, and top with toasted mung beans or sesame seeds. Enjoy!
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