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
 350 ml coconut milk
 200 g caster sugar
 ¼ tsp salt
For the toppings
 2 rip yellow mangoes
 125 ml coconut cream (you can use coconut milk but will need to thicken this with some cornflour/similar thickener)
 1 tbsp sugar
 ¼ tsp salt

1

Cook the sticky/glutinous rice (follow the water level instructions in the manual)

2

While the rice is cooking, mix together 350ml coconut milk, 200g sugar and 1/4 teaspoon 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 pouring sauce by mixing together 125ml coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt (and the cornflour if using) in a saucepan and bring to the boil.

5

Prepare the mango as detailed above and plate the rice, mango and put the pouring sauce into a little bowl.

6

Eat and wish you had made more!

 

Ingredients

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

Directions

1

Cook the sticky/glutinous rice (follow the water level instructions in the manual)

2

While the rice is cooking, mix together 350ml coconut milk, 200g sugar and 1/4 teaspoon 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 pouring sauce by mixing together 125ml coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt (and the cornflour if using) in a saucepan and bring to the boil.

5

Prepare the mango as detailed above and plate the rice, mango and put the pouring sauce into a little bowl.

6

Eat and wish you had made more!

Mango Sticky Rice (khao neow mamuang ข้าวเหนียวมะม่วง)