Mango Sticky Rice (khao neow mamuang ข้าวเหนียวมะม่วง)

AuthorHungry PandaCategoryDifficultyBeginner

Mango sticky rice or khao neow mamuang (ข้าวเหนียวมะม่วง) is possibly THE most famous Thai dessert and it's so delicious, we decided to give you a recipe you can recreate at home.

Yields2 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

For the rice and mango
 2 cups sticky/glutinous rice (rice measuring cups)
 350 ml coconut milk
 200 g caster sugar
 ¼ tsp salt
For the toppings
 2 ripe peeled yellow mangoes
 125 ml coconut cream (you can use coconut milk but will need to thicken this with some cornflour/similar thickener)
 1 tbsp palm or coconut sugar (Brown sugar will also work)
 ¼ tsp salt

1

Cook the sticky/glutinous rice using the ’SHORT GRAIN’ setting on your rice
cooker. So pour the 2 cups of rice into your inner bowl and fill to the level 2 line with water. Follow instructions in your manual for sticky rice

2

While the rice is cooking, mix together the coconut milk, sugar and salt in a saucepan over medium heat; bring to the boil; remove from heat and set aside.

3

When the rice is cooked, remove to a large bowl and stir the coconut milk mixture into the rice and cover. Allow to cool (or you can eat warm if you prefer)

4

Make the topping sauce by mixing together 125ml coconut milk, 1 tbsp sugar, 1/4 teaspoon salt (and the cornflour if using) in a saucepan and bring to the boil.

5

Prepare the mango as shown in the photo below and plate the rice, mango and put the pouring sauce into a little bowl..

6

Make it as sweet as you want by adjusting the amount of sugar.
Top with roasted sesame seeds if you want to jazz things up a bit.

Eat and wish you had more!

 

Ingredients

For the rice and mango
 2 cups sticky/glutinous rice (rice measuring cups)
 350 ml coconut milk
 200 g caster sugar
 ¼ tsp salt
For the toppings
 2 ripe peeled yellow mangoes
 125 ml coconut cream (you can use coconut milk but will need to thicken this with some cornflour/similar thickener)
 1 tbsp palm or coconut sugar (Brown sugar will also work)
 ¼ tsp salt

Directions

1

Cook the sticky/glutinous rice using the ’SHORT GRAIN’ setting on your rice
cooker. So pour the 2 cups of rice into your inner bowl and fill to the level 2 line with water. Follow instructions in your manual for sticky rice

2

While the rice is cooking, mix together the coconut milk, sugar and salt in a saucepan over medium heat; bring to the boil; remove from heat and set aside.

3

When the rice is cooked, remove to a large bowl and stir the coconut milk mixture into the rice and cover. Allow to cool (or you can eat warm if you prefer)

4

Make the topping sauce by mixing together 125ml coconut milk, 1 tbsp sugar, 1/4 teaspoon salt (and the cornflour if using) in a saucepan and bring to the boil.

5

Prepare the mango as shown in the photo below and plate the rice, mango and put the pouring sauce into a little bowl..

6

Make it as sweet as you want by adjusting the amount of sugar.
Top with roasted sesame seeds if you want to jazz things up a bit.

Eat and wish you had more!

Mango Sticky Rice (khao neow mamuang ข้าวเหนียวมะม่วง)

This dessert is especially easy because you can cook your glutinous rice in your Yum Asia rice cooker without having to soak or worry about the rice not cooking correctly!

In Thai cooking, sticky rice is the staple of northern and northeastern Thai cuisine (Isaan), and it’s also commonly used in all sorts of Thai desserts like this one. For Thai mango sticky rice, the sticky rice is steamed, then mixed with thick coconut cream and sugar and paired with perfectly ripe yellow sweet mango. To make it even more delicious, it’s served with a small bowl of extra coconut cream which you pour on top.

The main (and most important) ingredient in mango sticky rice is, not surprisingly, mango, and for this mango sticky rice recipe you’ll need perfectly ripe mangoes that are silky in texture. In Thailand there are a number of varieties of mango, but one of the most common is called mamuang nam dokmai (มะม่วงนำ้ดอกไม้) – literally translated to flower water mango. Presentation is very important, so the mango is peeled from the stem side, slicing long, very thin sections of the skin off working towards the pointy end. You then slice the top part of the flesh off from the seed and then section across the mango into large pieces.

To serve, you place the sticky rice onto a plate or bowl, then add the sliced mango and the small bowl of additional coconut milk on the side.

So now you know all about the dish, here is the recipe for you to recreate this deliciousness!