thaiMain ingredients
Recipe
Ingredients
For the sticky rice:
- 250 g sticky rice
- 250 g water
- 1 pandan leaf(s)
- 125 g sugar
- 1 tsp salt
- 150 ml coconut milk
- 1 mango(es)
For the sauce:
- 200 ml coconut milk
- 0.33 tsp salt
- 1 tsp cornstarch
Instructions
Preparing the sticky rice:
- 1Wash the sticky rice until the water runs clear.
- 2Drain the rice using a strainer.
- 3Pour the drained rice into a rice cooker.
- 4Add the water and cook.
- 5In a saucepan, bring the 150 ml of coconut milk to a boil with the pandan leaf, sugar, and salt.
- 6Once the sugar is fully dissolved, remove the pandan leaf and add the cooked rice.
- 7Mix well.
- 8Cover and let rest for 10 minutes.
- 9After 10 minutes, mix the rice again.
- 10Cover and let rest for 40 minutes.
Preparing the coconut sauce:
- 11In a small saucepan, mix the 200 ml of coconut milk, salt, and cornstarch.
- 12Heat over medium heat, stirring constantly, until the sauce thickens.
Plating:
- 13Peel and cut the mango into small cubes.
- 14Serve the sticky rice warm or cold, with the mango and the coconut sauce.
About this dish
Mango sticky rice, or "Khao Niew Mamuang" in Thai, is a traditional Thai dessert appreciated for its simplicity and exquisite sweetness. It consists of steamed sticky rice, sweetened with a mixture of coconut milk, sugar, and salt. Once the rice is ready, it is placed on a plate and topped with slices of ripe, juicy mango. It is often drizzled with an extra creamy coconut milk sauce and sometimes sprinkled with toasted sesame seeds or fried mung beans for a crunchy touch. The combination of the warm, soft, sticky rice with the freshness and gentle acidity of the mango makes this dessert an irresistible treat. It is a must for anyone visiting Thailand or wanting to taste the sweetness of Asian cuisine.
Discover other dishes from cuisine thai
Ratings and reviews
No reviews yet — be the first to share your thoughts!