Mango Sticky Rice
A beloved Thai dessert (khao niaow ma muang) — glutinous rice bathed in sweet-salty coconut sauce and served with ripe mango. The chewy rice, rich coconut, and bright fruit are a perfect trio, and it takes just three main ingredients at home.
Ingredients
- Glutinous rice · soaked 1+ hour1 cup
- Ripe mangoes · honey/ataulfo preferred2
- Coconut sauce
- Coconut milk1 cup
- Sugar3 tbsp
- Salt0.5 tsp
- Coconut cream topping
- Coconut milk3 tbsp
- Salt · a pinch
- Cornstarch · optional, to thicken0.5 tsp
- Toasted mung beans/sesame · to garnish, optional
Steps
- ⏲ 25 min
Steam the soaked glutinous rice in a cloth-lined steamer over boiling water for 20–25 minutes until translucent and chewy.
- ⏲ 4 min
Meanwhile, warm 1 cup coconut milk with the sugar and salt over low heat until the sugar dissolves — don't boil.
- ⏲ 15 min
Transfer the hot rice to a bowl, pour over the coconut sauce, mix, cover, and let it soak in for about 15 minutes.
- ⏲ 2 min
Gently heat the 3 tbsp coconut milk with salt (and cornstarch) until lightly thickened for the topping.
- ⏲ 2 min
Plate the rice with sliced mango, drizzle the coconut cream over, and sprinkle with toasted mung beans or sesame.
Tips & Variations
Variations
- Pandan-scented: Add pandan leaves to the steaming water or sauce for aroma.
- Colored rice: Tint the rice blue with butterfly pea flower.
- Other fruit: Swap the mango for durian or banana.
- Microwave shortcut: Cook soaked rice with water in the microwave instead of steaming.
Tips
- You must use glutinous (sticky) rice — regular rice won't work.
- Soak the rice for at least an hour (overnight is better) so it cooks evenly.
- Pour the coconut sauce over the rice while it's hot so it soaks in.
- Use a fully ripe mango — its sweetness makes the dessert.
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