Thai Mango Sticky Rice | Khao Niaow Mamuang | Kitchenstagram
Mango Sticky Rice, known as Khao Niaow Mamuang, is Thailand’s most iconic dessert. This heavenly treat combines sweet sticky rice with juicy, ripe mangoes, creating an unexpectedly perfect harmony. Loved globally and often served as street food in Thailand, it’s a must-try for any dessert lover. The tropical flavours and unique texture make it irresistible, cementing its status as the Thai national dessert.
What is Mango Sticky Rice?
Mango Sticky Rice, known as “ Khao niaow mamuang” in Thai, is a beloved traditional Thai dessert. It combines the natural sweetness of ripe mango with the rich, creamy texture of glutinous sticky rice, creating a dish that is both simple and indulgent.
The sticky rice, or Khao neow, used in this dessert is made from white long-grain glutinous rice, a staple in Asian cuisine. The rice is first soaked in water and then steamed to perfection. After steaming, the rice is soaked in a sweet coconut syrup, a heated mixture of coconut milk, salt and sugar, allowing the sweet and salty flavours to meld into the rice. A salted coconut sauce is then drizzled over the rice, adding a hint of saltiness that balances the sweetness. This process infuses the sticky rice with a rich, creamy sweetness that pairs beautifully with the fresh mango.
The mango, or mamuang, is the star of the dish. It is important to use the right type of mango for this dessert- one that is ripe, juicy and bursting with sweetness. The mangoes are peeled, sliced and served alongside the sticky rice, offering a refreshing contrast to the rich, coconut-infused rice. For finishing touch, crispy yellow mung beans are often sprinkled on top, adding a delightful crunch that complements the creamy and soft textures.
Mango Sticky rice is more than just a dessert, it’s a reflection of Thailand’s culinary heritage, where simple, fresh ingredients are transformed into something truly special. Whether enjoyed as a street food snack or dessert at the end of the meal, mango sticky rice offers a taste of Thai tradition that is both comforting and unforgettable.
What is Sticky Rice?
Sticky rice, also known as Thai sweet rice or glutinous rice, is a staple in Asian cuisine, recognized for its sticky, glue like texture when cooked. This unique texture comes from the rice’s lack of amylose starch. Available in both long-grain and short-grain varieties, sticky rice is versatile, used in both sweet and savory dishes, and is commonly steamed.
Ingredients for Mango Sticky Rice:
White Glutinous Rice (sweet rice): This type of rice is key for authentic mango sticky rice. It’s white, opaque and crumbles easily when bitten. When cooked, it has chewy texture, perfect for this dessert.
Coconut Milk: Freshly squeezed coconut milk is perfect for best flavour, but packed coconut milk can be used for convenience. Avoid using coconut cream, as it’s too thick and will alter the texture and taste.
Salt and Sugar: Both salt and sugar are crucial to achieving the right balance of flavours. Add a bit more salt than you think is necessary, as it enhances the sweetness of the rice and coconut milk.
Rice flour: This is used to thicken the sauce, so it adheres to the rice without running off the plate. Any starch or flour you have on hand will work.
Mangoes: The quality of mango is vital. Ensure your mangoes are fresh, sweet, ripe and juicy, as they are the star of the dish. Een the best cooked rice won’t save a dish with inferior mangoes.
Crispy Mung Beans: Though optional, these add a satisfying crunch to the dish. Shelled, split mung beans, which are yellow and halved, are what you need. These can be found at most Asian grocery stores. Avoid whole green mung beans, as they aren’t suitable for this dish.
Storage tips:
To store mango sticky rice, keep the rice and sauce in separate containers. They’ll last up to three days in the fridge. Enjoy the dish hot or cold. To reheat, gently microwave the rice until it reaches room temperature. Warm the sauce similarly, or serve it cold. If the sauce thickens, add a splash of coconut milk to restore its consistency.
Ingredients:
1 cup Glutinous Sticky rice
2 tbsp Mung beans, shelled and split
4 Mangoes
Coconut sauce for Sticky Rice:
1/2 cup Coconut Milk
1/4 cup Sugar
1/2 tsp Salt
Salted Coconut Sauce:
1 cup Coconut Milk
1 tsp Sea salt
2 tbsp Sugar
2 tbsp Rice flour
2 tbsp water
Preparation:
For Cooking the Sticky Rice:
- Step 1: Wash the rice properly, cover with plenty of water and set aside to soak overnight.
- Step 2: Drain the rice very well, shaking off excess water in a sieve until there is no more dripping.
- Step 3: To cook the sticky rice, fill a pot with water and bring to a simmer. Line a steamer rack with moist muslin , not soaking wet and pile the rice onto the cheesecloth. Fold the edges of the cloth over the rice and cover with lid. Steam for 30-40 minutes or until tender.
Coconut sauce for Sticky Rice:
- Step 4: In a separate pot combine coconut milk, sugar and salt. Cook it over medium heat, and as soon as it starts to bubble, turn off the heat and cover.
- Step 5: Once the rice is cooked, immediately add the rice into the warm coconut sauce and stir until well combined. Cover with a lid and let sit for 20 minutes.
- Step 6: After 20 minutes, fold the bottom part of the rice up to the top to properly distribute the syrup over the rice and let sit for another 20 minutes or until ready to serve. Keep aside.
For Salted Coconut Sauce:
- Step 7: Combine coconut milk, salt and sugar in a pan.
- Step 8: In a small bowl mix rice flour and water and stir to mix. Then add the rice flour slurry in the coconut milk. Cook over the medium heat for 4-5 minutes or until thickened slightly. Remove from heat and let cool completely before serving.
For the Crispy Mung Beans:
- Step 9: Soak the yellow mung beans in water overnight. In a pan, over medium heat, bring the water to a simmer. Once simmering, add the mung beans and continue to simmer for 10 minutes. Do not over cook.
- Step 10: Then drain off the water and rinse the beans in cold water. In a frying pan, toast the beans over medium high heat, stirring frequently until the beans are dry, crunchy and start developing a light golden colour. Set aside and let cool.
For Mango Rose:
- Step 11: Peel the mango and slice down one side of the mango, close to the pit, to remove one cheek. Place this flat side down on your cutting board. Then slice the mango cheek very thinly.
- Step 12: Take the sliced mango and lay out slices in a straight line, slightly overlapping each piece with the next.
- Step 13: Starting from one end of your mango slice line, gently begin to roll the slices towards the other end. Keep the roll fairly tight as you start and then allow some looseness as you reach the end to create a more natural rose shape.
- Step 14: Once your mango is all rolled up, use your fingers to gently fan out the slices from the center outward. Mango rose is ready!
Assembly:
- Step 15: To serve, place a mound of sticky rice on serving plates, top with fresh cut mangoes, drizzle with the salted coconut sauce and sprinkle with crispy mung beans.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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