Best Thai Mango Sticky Rice Dessert Recipe
Mango sticky rice, known as Khao Niao Ma Muang, is a popular, must-try Thai dessert. The creamy coconut milk, sticky rice, and juicy fresh mangoes make a mouthwatering and refreshing dessert.
Servings: 6
Calories: 332kcal
Ingredients
Sweet Coconut Sticky Rice
- 1 cup Glutinous rice (Check tips for options)
- 1 cup Coconut milk
- ¼ teaspoon Salt
- ½ cup Sugar
Salted coconut sauce
- ½ cup Coconut milk
- ¼ to ½ teaspoon Salt
- 1 teaspoon Rice flour
- 1 tablespoon Water
For toppings
- 2 Ripe, sweet mango slices
- 2 tablespoon Roasted mung beans
Instructions
How to make sweet coconut sticky rice?
- Wash the rice in cold water 3 to 4 times or until the water runs clear. Add water and soak the rice for 4 to 6 hours or overnight.1 cup Glutinous rice
- Drain and add the rice to a muslin cloth (or cheesecloth, any white cotton towel, etc.) and fold the edges over the rice.
- Place this in the steamer with boiling water and steam for 25 to 30 minutes.
- Add coconut milk, sugar, and salt in a pan on medium heat and mix until sugar is dissolved. This should be hot while you pour over the rice. So if you prepare it early, warm it again before pouring it over the rice.1 cup Coconut milk, ¼ teaspoon Salt, ½ cup Sugar
- When the rice is done, transfer it to a mixing bowl and break any lumps, if there are any. Pour the hot, sweetened coconut over the rice. Mix well.
- After 15-20 minutes, fold the bottom part of the rice up to the top so that the liquid is uniformly distributed, and let it sit for another 20 to 30 minutes. The rice will have absorbed all the liquid and looks shiny at this point.
Making of the salted coconut sauce
- In a pan on medium heat, add coconut milk, salt, and sugar and mix well. Mix rice flour with a tablespoon of water and add this rice flour slurry to the pan and mix continuously.½ cup Coconut milk, ¼ to ½ teaspoon Salt, 1 teaspoon Rice flour, 1 tablespoon Water
- Bring it to a boil and simmer until the sauce thickens.
Serving the best mango coconut sticky rice recipe
- Cut the fresh mango into slices (or small cubes) and arrange them on a serving plate. Add a scoop or a small bowl of sticky rice.2 Ripe, sweet mango slices
- Drizzle the top of the rice with salted coconut sauce. Top it with crispy and crunchy mung beans. Serve and enjoy.2 tablespoon Roasted mung beans
Video
Notes
- If the rice is not cooked in the steamer for some reason, then add this rice to a pan and pour additional water or coconut milk and cook on medium flame until it all the liquid is absorbed and the rice reaches the desired soft texture.
- For authentic sticky rice, white glutinous rice, also known as sweet rice or Thai sticky rice, is used. This variety of rice is sweeter and stickier than regular rice. Because it is difficult to find and becomes expensive, you can use regular white rice, sushi rice, jasmine rice, or jeera rice. You can also use black glutinous rice instead of white rice for a more unique and flavorful dessert.
- Pandan leaves are used while cooking the rice and boiling coconut sauce. This adds a unique fragrance to the dish, just like adding turmeric leaves in India while cooking rice in coconut milk. Restaurants use these leaves, but it is entirely optional.
- Use good quality coconut milk for the best results.
- Ripe sweet mangoes taste the best. Unripe or sour mangoes will ruin the taste of your final dish.
- If you want to make sticky rice in a cooker, then check out our post on coconut milk rice.
- If you do not have fresh mangoes, you can also use frozen mangoes. Thaw the mangoes in simple sugar syrup for 3 to 4 hours before serving it alongside the sticky rice.
Nutrition
Calories: 332kcal | Carbohydrates: 54g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 204mg | Potassium: 265mg | Fiber: 2g | Sugar: 26g | Vitamin A: 747IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 2mg