Royal Thai Mango Sticky Rice (Khao Niew Mamuang)
Thailand's universally beloved royal dessert: fragrant steamed sweet glutinous rice soaked in sweet salted coconut cream, paired with silky slices of ripe golden honey mango and topped with crispy toasted mung beans.
Ingredients
For the Coconut Sticky Rice
- 2 cups Thai sweet glutinous rice (sticky rice / khao niew), soaked in cold water for 4 hours
- 1 cup rich full-fat coconut milk (first press)
- 3/4 cup sugar
- 1 tsp fine sea salt (the savory saltiness is essential to balance the sweetness)
- 3 fresh pandan leaves, tied into a knot (for sweet aroma)
For the Salted Coconut Drizzle Sauce
- 1/2 cup coconut milk
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp rice flour or cornstarch dissolved in 1 tbsp water
For Serving
- 2 large ripe Thai honey mangoes (Nam Dok Mai or Ataulfo), chilled and sliced
- 2 tbsp yellow split mung beans (toasted in a dry pan until golden and crispy)
Instructions
Steam the Glutinous Rice
Drain the soaked glutinous rice. Line a bamboo steamer basket or cheesecloth-lined metal steamer. Steam over vigorously boiling water for 20-25 minutes until the grains are translucent, tender, and chewy.
Prepare the Sweet Coconut Bath
While the rice steams, combine 1 cup coconut milk, sugar, salt, and knotted pandan leaves in a saucepan over medium-low heat. Stir gently until the sugar dissolves completely without letting the milk boil.
Infuse the Hot Rice
Transfer the steaming hot rice immediately into a large bowl. Pour the warm sweet coconut mixture over the rice. Gently fold with a spatula, cover tightly with a lid or plate, and let it rest undisturbed for 25 minutes so the grains absorb all the rich coconut cream.
Make the Salted Coconut Drizzle
In a small pan, simmer 1/2 cup coconut milk with sugar, salt, and the dissolved rice flour for 1 minute until thickened into a glossy salted white sauce.
Assemble and Serve
Peel and slice the ripe golden mangoes. Mound a warm portion of coconut sticky rice beside the mango slices on a banana leaf or plate. Drizzle with the salted coconut cream and sprinkle with crispy toasted mung beans.
Nutrition Facts
* Based on a 2,000 calorie diet.