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Thai Mango Sticky Rice (Khao Niew Mamuang with Coconut Cream)
Thailand's world-famous street dessert: sweet glutinous sticky rice steamed to tender perfection, soaked in warm sweetened coconut cream with a touch of sea salt, paired with sweet golden mango slices.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Thai glutinous sticky rice, soaked in water for 4 hours300 g
- Full-fat canned coconut milk300 ml
- Granulated or brown sugar4 tbsp
- Fine salt0.5 tsp
- Toasted sesame seeds for garnish1 tsp
Preparation Steps
1
Drain soaked sticky rice, place in a cloth-lined steamer, and steam for 20-25 minutes until grains are tender and translucent.
22 min timer
2
In a saucepan, warm coconut milk with sugar and salt over low heat until dissolved (do not boil). Reserve 3 tbsp for drizzling.
3 min timer
3
Transfer hot steamed rice to a bowl, pour warm coconut sauce over it, stir gently, cover, and let rest for 15 minutes to fully absorb.
15 min timer
4
Mound sweet rice on serving plates alongside freshly sliced ripe mango, drizzle with reserved coconut cream, and sprinkle with sesame seeds.
2 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
