Mango Sticky Rice (Khao Niao Mamuang)

Sweet, salty coconut sticky rice served with slices of ripe mango and a thick coconut cream topping.

TIME BREAKDOWN
Prep: 4h 20m
Cook: 25 min
Total: 4 hours 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 250g Thai glutinous (sticky) rice
  • 250ml full-fat coconut milk, for the rice
  • 70g caster sugar
  • 1/2 tsp salt
  • 150ml full-fat coconut milk, for the topping
  • 1 tbsp caster sugar, for the topping
  • 1 tsp cornflour
  • pinch of salt, for the topping
  • 3 ripe mangoes, peeled and sliced
  • 1 tbsp toasted white sesame seeds

Method

  1. Rinse the sticky rice in several changes of cold water until the water runs almost clear. Cover with plenty of cold water and soak for at least 4 hours, or overnight. Drain well.

  2. Line a steamer basket with baking paper or muslin and spread the rice in an even layer. Steam over boiling water for 20 to 25 minutes until the grains are translucent, chewy and tender.

  3. While the rice steams, warm the 250ml coconut milk with the sugar and salt in a small pan, stirring until dissolved. Do not boil.

  4. Tip the hot rice into a bowl, pour over the sweetened coconut milk and stir gently. Cover and leave for 20 minutes so the rice absorbs the liquid.

  5. For the topping, whisk the 150ml coconut milk, sugar, cornflour and salt in a small pan over a medium heat for 2 to 3 minutes until slightly thickened. Cool.

  6. Serve the rice with the mango slices, spoon over the coconut topping and sprinkle with the sesame seeds.