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Authentic Thai Mango Sticky Rice (Khao Niao Mamuang)

A classic Thai dessert featuring perfectly steamed glutinous sweet rice infused with a rich, salty-sweet coconut milk syrup, served alongside slices of perfectly ripe mango and topped with a luscious coconut cream sauce.

Prep 15 min Cook 35 min Total 5h 20m Level Intermediate

Serves 4

Ingredients

Sticky Rice

1.5 cups Glutinous rice (sweet rice) — Must be soaked for at least 4 hours or overnight
0 cups Water — For soaking and steaming

Sweet Coconut Syrup (For Rice)

1 cup Full-fat coconut milk — Good quality, thoroughly stirred
0.5 cup Granulated white sugar — Adjust to taste depending on mango sweetness
0.75 teaspoon Kosher salt

Coconut Cream Sauce (Topping)

0.5 cup Full-fat coconut milk
1 tablespoon Granulated white sugar
0.25 teaspoon Kosher salt
1 teaspoon Rice flour or tapioca starch — Mixed with 1 tbsp water to form a slurry

Assembly

2 whole Ripe mangoes — Ataulfo, Manila, or Nam Dok Mai varieties preferred
1 tablespoon Crispy yellow mung beans (optional) — Toasted sesame seeds can be substituted

Instructions

Wash the glutinous rice gently in cold water until the water runs clear (about 3-4 times). Cover with 2-3 inches of cold water and let soak at room temperature for at least 4 hours, or overnight.
~4h
Soaking is mandatory for glutinous rice to cook evenly during steaming.
Drain the soaked rice. Line a steamer basket with a damp cheesecloth. Pour the rice into the center, spreading it out slightly but leaving room at the edges for steam to rise. Fold the excess cheesecloth over the top of the rice.
~5 min
Do not pack the rice tightly; it needs room to expand.
Steam the rice over rapidly boiling water for 20 to 25 minutes, until the grains are tender and translucent but not mushy.
~25 min
Flip the rice parcel halfway through steaming if your steamer tends to cook unevenly.
While the rice is steaming, prepare the sweet coconut syrup. In a small saucepan, combine 1 cup coconut milk, 1/2 cup sugar, and 3/4 tsp salt. Heat over medium-low heat, stirring gently, just until the sugar and salt dissolve. Do not let it boil. Remove from heat.
~5 min
The liquid should taste slightly saltier than a standard dessert; it will balance out once absorbed by the rice.
Transfer the hot steamed rice immediately to a mixing bowl. Pour the warm sweet coconut syrup over the rice. Gently fold with a spatula to combine. It will look very wet.
~2 min
The rice must be hot when mixed with the hot coconut milk so it absorbs the liquid properly.
Cover the bowl tightly with plastic wrap or a lid. Let it rest for 20-30 minutes so the rice can absorb all the coconut milk and become plump and glossy.
~30 min
Halfway through resting, give it a gentle stir to ensure even absorption.
Prepare the coconut cream topping sauce. In a small saucepan, combine 1/2 cup coconut milk, 1 tbsp sugar, and 1/4 tsp salt. Bring to a gentle simmer. Stir in the starch slurry (starch mixed with water) and cook for 1 minute until it slightly thickens into a pourable sauce. Remove from heat.
~5 min
Peel the mangoes and slice the flesh away from the flat pit. Cut into slices or cross-hatch patterns as desired.
~5 min
To serve, portion the warm or room temperature sticky rice onto plates. Arrange sliced mango alongside. Drizzle the coconut cream sauce over the rice and sprinkle with crispy mung beans or toasted sesame seeds.
~3 min

Nutrition

485

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

580

Sodium (mg)

Cholesterol (mg)

Equipment

Steamer (bamboo or metal)
Cheesecloth
Medium saucepan
Mixing bowls
Sharp knife

Tips & Storage

Always use 'glutinous rice' or 'sweet rice', not regular jasmine or sushi rice, as they will not yield the correct chewy texture.
Mangoes should be slightly wrinkled near the stem to indicate peak ripeness and sweetness.
Do not refrigerate the sticky rice before serving, as the cold will harden the grains.
Storage: Best enjoyed immediately on the day it is made. Leftover sticky rice can be stored in an airtight container at room temperature for up to 1 day. If refrigerated, microwave briefly with a damp paper towel to soften the rice grains before eating.