34min 4 ppl
Khao Niao Mamuang (Mango Sticky Rice)
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 6g
Carbs 72g
Fats 12g
About this dish
Steamed glutinous rice is coated in sweetened coconut milk while still hot, then served alongside ripe mango slices for Thailand’s best-known dessert.
Allergy Info
Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Mangoripe, peeled and sliced2
Tins & Jars
- Coconut Milkfull-fat, well shaken400 ml
Dried Goods
- Glutinous rice300 g
- Caster sugar60 g
- White Sesame Seedstoasted, to garnish10 g
Spices & Seasonings
- Fine sea salt1 pinch
Utensils
- Steamer basket
- Saucepan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Rinse the glutinous rice in several changes of water until it runs clear.
Approx. 3 minutes
2
Cover the rice with plenty of water and leave to soak for at least 4 hours, or overnight, then drain thoroughly.
Approx. 5 minutes
3
Line a steamer basket with muslin, add the rice, and steam over boiling water for 20 minutes, turning once, until tender and glossy.
Approx. 20 minutes
4
Warm the coconut milk with the sugar and salt in a saucepan over low heat, stirring until dissolved, then pour half over the hot rice and stir gently to coat, reserving the rest.
Approx. 8 minutes
5
Cover the coated rice and leave to absorb the coconut milk for 10 minutes.
Approx. 10 minutes
6
Slice the mangoes into thick pieces.
Approx. 5 minutes
7
Plate the sticky rice with the mango, drizzle with the reserved coconut sauce, and sprinkle with the toasted sesame seeds.
Approx. 4 minutes
