Imagine a dessert so divine, it captures the essence of tropical Thailand in every single bite. Khao Niao Mamuang, or Thai Mango Sticky Rice, is not just a dessert—it's a culinary journey that combines the creamy richness of coconut, the sweet lusciousness of ripe mangoes, and the unique texture of glutinous rice. This iconic Thai treat is about to become your new obsession, promising a magical blend of flavors that will make your dessert dreams come true.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup glutinous rice
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 2 ripe mangoes, sliced
- Sesame seeds, for garnish
Instructions
- Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
- Drain the soaked rice and prepare a traditional bamboo steamer or a steam basket lined with cheesecloth. Steam the rice over medium-high heat for approximately 20-25 minutes until the rice becomes tender and translucent.
- While the rice is steaming, prepare the coconut sauce by combining coconut milk, sugar, and salt in a small saucepan. Heat gently over medium heat, stirring continuously until the sugar dissolves completely. Do not let the mixture boil.
- Once the rice is cooked, transfer it to a large mixing bowl. Slowly pour about 2/3 of the warm coconut sauce over the rice, gently folding to ensure even distribution. Let the rice absorb the sauce for 15-20 minutes.
- Peel and slice the ripe mangoes into thin, elegant slices. Choose mangoes that are sweet and slightly soft to the touch.
- To serve, mound the coconut-infused sticky rice on a plate. Arrange mango slices alongside or on top of the rice.
- Drizzle the remaining coconut sauce over the rice and mangoes. Sprinkle with toasted sesame seeds for added texture and flavor.
- Serve warm or at room temperature, enjoying the perfect balance of sweet, creamy, and tropical flavors.
Tips
- Rice Matters: Use only glutinous (sweet) rice, not regular long-grain rice. Soaking is crucial—aim for at least 4 hours or overnight to ensure perfect texture.
- Steaming Technique: A traditional bamboo steamer works best, but a standard steam basket lined with cheesecloth will also deliver excellent results. Keep the heat medium-high and avoid lifting the lid too often.
- Coconut Sauce Secrets: Heat the coconut milk mixture gently and stir continuously. The goal is to dissolve sugar, not to boil the sauce, which can cause separation.
- Mango Selection: Choose ripe mangoes that are slightly soft when pressed. Thai or Ataulfo mangoes are ideal for their sweetness and smooth texture.
- Serving Temperature: While delicious warm, this dessert is equally fantastic at room temperature. Let the rice absorb the coconut sauce completely for maximum flavor.
- Garnish Wisely: Toasted sesame seeds add a nutty crunch that elevates the entire dessert. Don't skip this final touch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
