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Authentic Mango Sticky Rice (Khao Niao Mamuang)

A serving of delicious mango sticky rice featuring bright yellow, cubed mango next to a mound of sweet sticky rice drizzled with coconut cream.
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Follow these steps to make creamy, sweet coconut sticky rice served with fresh, ripe mango and a rich coconut glaze.

Ingredients

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  • 2 cups sweet (glutinous) sticky rice
  • 1 1/2 cups thick coconut milk (full fat)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup extra coconut milk for topping
  • 1 tablespoon sugar for topping
  • Pinch of salt for topping
  • 2 ripe mangoes, peeled and sliced
  • 1 tablespoon toasted sesame seeds for garnish (optional)

Instructions

  1. Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  2. Steam the drained sticky rice for 25 to 30 minutes until it is tender and cooked through. Alternatively, cook the rice in a rice cooker using the minimum amount of water required for regular rice.
  3. While the rice cooks, prepare the sweet coconut sauce. In a small saucepan, combine 1 1/2 cups coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Heat over medium-low heat, stirring until the sugar and salt dissolve completely. Do not boil.
  4. Transfer the hot, cooked sticky rice to a bowl. Pour about 3/4 of the warm coconut sauce mixture over the rice. Stir gently to combine. Cover the bowl tightly with plastic wrap or a lid and let it sit for 30 minutes to allow the rice to absorb the liquid completely.
  5. Prepare the topping sauce. In a separate small saucepan, combine the remaining 1/4 cup coconut milk, 1 tablespoon sugar, and a pinch of salt. Heat gently until the sugar dissolves. Set aside.
  6. To serve, place a portion of the sweetened sticky rice on a plate. Arrange slices of fresh, ripe mango next to the rice.
  7. Drizzle the reserved topping sauce over the rice and mango. Sprinkle with toasted sesame seeds, if using. Serve immediately.

Notes

  • For the best texture, use sweet glutinous rice, often labeled as sticky rice. Do not substitute with regular long-grain rice.
  • If you prefer a thicker sauce, you can simmer the topping sauce slightly longer until it reduces a little.
  • Select mangoes that are fragrant and yield slightly to gentle pressure for optimal sweetness.

Nutrition

Find it online: https://recipesfleet.com/mango-sticky-rice-khao-niao-mamuang-recipe/