Khao Niew Mamuang (Mango Sticky Rice)

Name: Khao Niew Mamuang (Mango Sticky Rice)
Yield: 4
Cuisine: Thailand
Ingredients: Glutinous (sticky) rice, soaked for at least 4 hours — 300 g (1 1/2 cups); Coconut milk, divided — 400 ml (1 3/4 cups); Sugar — 100 g (1/2 cup); Salt — 1/2 tsp; Ripe mangoes, peeled and sliced — 2; Toasted sesame seeds or mung beans, to serve — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Glutinous (sticky) rice, soaked for at least 4 hours — 300 g (1 1/2 cups)
Coconut milk, divided — 400 ml (1 3/4 cups)
Sugar — 100 g (1/2 cup)
Salt — 1/2 tsp
Ripe mangoes, peeled and sliced — 2
Toasted sesame seeds or mung beans, to serve — 1 tbsp

Method

Drain the soaked sticky rice and steam it as in the Khao Niew recipe, for 20–25 minutes, until tender and translucent.
While the rice steams, combine 300 ml (1 1/4 cups) of the coconut milk with the sugar and salt in a small saucepan, and warm gently over low heat, stirring, until the sugar dissolves; do not boil.
Transfer the hot steamed rice to a bowl and pour over most of the warm sweetened coconut milk, reserving a few tablespoons. Stir gently to combine, then cover and let sit for 15–20 minutes so the rice fully absorbs the liquid.
Meanwhile, gently warm the remaining 100 ml (scant 1/2 cup) coconut milk with a small pinch of salt to make a topping sauce.
To serve, mound the sweetened sticky rice on plates alongside the sliced mango, drizzle with the reserved coconut sauce, and scatter with toasted sesame seeds or mung beans.

Introduction: Mango sticky rice, pairing warm, sweet coconut-soaked sticky rice with fresh ripe mango, is one of
Thailand's most beloved desserts, especially popular during the country's mango season.

Cultural Background: Mango sticky rice, pairing warm, sweet coconut-soaked sticky rice with fresh ripe mango, is one of
Thailand's most beloved desserts, especially popular during the country's mango season. Its combination
of warm and cool, sweet and slightly salty, makes it a simple but perfectly balanced treat.

Tips: Let the rice fully absorb the sweetened coconut milk before serving — this resting time is what gives the rice its rich flavour throughout. Choose ripe, fragrant mangoes at their peak sweetness for the best contrast with the rice.

Variations: Use black or purple sticky rice for a striking colour variation. Add a few drops of pandan extract to the coconut milk for extra fragrance. Naturally vegetarian.

Storage: Refrigerate rice and mango separately in airtight containers for up to 2 days; the rice will firm up when
chilled.

Reheating: Gently steam or microwave the rice with a splash of coconut milk to soften it again before serving.

FAQs:

Q: Can I use canned mango if fresh isn't in season?

A: Fresh ripe mango gives the best flavour and texture, but well-drained canned mango can work in a pinch.

Q: Why let the rice sit after adding the coconut milk?

A: This resting time allows the rice to fully absorb the sweetened coconut milk, giving it a rich flavour all the way through rather than just on the surface.

Q: What rice variety should I use?

A: Thai glutinous (sticky) rice, sometimes labelled 'sweet rice,' rather than regular long-grain rice.