5 from 10 votes
Thai Sticky Rice with Mango (Khao Niaow Ma Muang)
Thai Sticky Rice with Mango features steamed glutinous rice soaked in rich coconut cream sweetened with sugar and salt. Served alongside ripe mango slices and topped with toasted sesame seeds, this dessert offers a mix of creamy, sticky, and fruity textures that create a classic, satisfying tropical treat.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
587 kcal
Course:
Dessert, Snacks
Cuisine:
Asian, Thai
Ingredients
- 1 cup glutinous rice
- 1 pieces pandan leaves -cut into 3 inch pieces optional
- 1 can coconut cream (400ml)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1-2 pieces Mango ripe
- sesame seed for toppings, roasted
- ½ teaspoon cornstarch - dissolved in 1 teaspoonof water
Instructions
- Rinse and drain glutinous rice in tap water several times until water becomes clear, to remove starch. Transfer to a bowl and soak in enough water for at least an hour or overnight.
- Drain the water and transfer the rice in a steamer basket lined with a cheese or muslin cloth. Add 4 pieces of pandan leaves. Place the steamer basket over the pot with boiling water. Steam for 15-20 minutes or until rice becomes translucent and cooked. Remove pandan leaves and transfer rice to a large bowl and fluff it several times using a spoon so they will not lump together. Cover and rest for 5 minutes.
- Meanwhile, in a large pot or deep pan, combine coconut milk, sugar and salt. Bring to a gentle simmer over medium heat. Turn off the heat once it simmers and sugar is completely dissolved. Remove from the stove. Take ¼ cup of coconut cream and set aside for toppings.
- Pour half of the remaining hot coconut milk to the bowl of still steaming hot rice and gently toss until well combined. Gradually add more of coconut milk to the rice and stir. Do it gently to prevent rice from becoming mushy. You might need to use all the remaining coconut milk or not, the target is to have a grainy but slightly wet and sticky porridge texture. Remember that the hot rice will continue to absorb the liquid as it cools down. Cover the bowl with plastic wrap so the top will not dry out.
- Return the reserved ¼ cup of coconut cream to the saucepan and add the cornstarch slurry. Cook over low heat stirring constantly until it thickens a bit. Remove pan from heat and transfer the sauce to a bowl or milk pourer for serving later.
- As the rice cools down, peel the mango/es. Cut the flesh from the pit on both sides and cut them in cubes or slices.
- Assembly: Fill a small cup with sticky rice and invert it into a plate or bowl. Add slices of mangoes on the side. Pour some coconut cream sauce on top of the rice and mango slices or serve it in a saucer as a dip. Sprinkle with some roasted sesame seeds
Cup of Yum
Nutrition Information
Calories
587kcal
(29%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
303mg
(13%)
Potassium
432mg
(9%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
446IU
(9%)
Vitamin C
18mg
(20%)
Calcium
21mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 587
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 303mg | 13% |
| Potassium | 432mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 18mg | 20% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.