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    Home » Recipes » All Recipes » Desserts & Sweets » Vegan & Gluten Free Desserts » Mango & Sticky Rice ข้าวเหนียวมะม่วง (kao niew mamuang)

    Mango & Sticky Rice ข้าวเหนียวมะม่วง (kao niew mamuang)

    Published: Feb 20, 2014 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    Mango Sticky Rice

    Mango & Sticky Rice ข้าวเหนียวมะม่วง (kao niew mamuang)

    ★★★★★ 5 from 9 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 4-6
    Print Recipe
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    Ingredients

    Coconut Sticky Rice

    • 1 cup white glutinous white rice
    • ⅔ cup coconut milk
    • ½ tsp salt
    • ½ cup of sugar

    Salted Coconut Sauce

    • ½ cup coconut milk
    • ¼ tsp salt
    • 1 tsp rice flour
    • 1 Tbsp water

    Others

    • 2 Tbsp shelled, split mung beans
    • 2-3 mangoes

    Note: If you don't have any sweet, fresh mangoes, you can make a mango compote using good quality frozen mango (see instructions at the end of the video).

    Click here for the tutorial on how to use the bamboo cone steamer to make sticky rice.

    Ingredients & Kitchen Tools I Use


    Instructions

    For the sweet sticky rice:
    Wash the rice in cold water, vigorously swishing the rice, 5 times or until the water runs clear. Let soak in water for at least 4 hours or overnight. Drain the rice very well and steam the rice for 25-30 minutes.

    While the rice is cooking, put the coconut milk, sugar, and salt in a pot. Cook, stirring, until the sugar is completely dissolved. Keep warm.

    When the rice is done, immediately pour the syrup over the rice. Stir and break up any lumps, then cover with foil and let sit for 20 minutes. After 2o minutes, stir the rice again with a rubber spatula, folding the bottom part up to the top. Let sit for at least another 20 minutes or until ready to serve.

    For the salted coconut sauce:
    Dissolve the rice flour in the water until there are no more lumps. Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium heat until the mixture comes to a gentle boil and has thickened. Let cool.

    For the mung beans:
    Rinse the beans twice in cold water. Add the beans to a small pot and cover with 2 cups of cold water. Over medium heat, bring the water to a gentle boil. Once boiled, immediately remove from heat and cover the pot; let sit for 10 minutes. Drain off the cooking water and rinse the beans in cold water. Drain the beans well. In a lightly greased saute pan, toast the beans over medium high heat, stirring frequently, until the beans are dry, crunchy and starts developing a light golden colour. Let cool on a plate.

    Assembly:
    Serve the rice beside sweet, fresh mango. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.

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    Reader Interactions

    Comments

    1. Karman Foods

      February 03, 2022 at 1:44 am

      Mango Sticky Rice is absolutely delicious and one of my favorite Thai desserts! I used Three Rings Sweet Thai Sticky Rice for a quality rice texture. The whole fam loved it! Best paired with Vitasoy Lychee Flavor Vita Juice Drink.

      ★★★★★

      Reply
    2. Jenny

      January 21, 2022 at 10:14 am

      Hey can I pre-make the mung beans and keep them in an airtight container so it’s easy to just grab and throw on ice cream and such?

      Reply
      • Pailin Chongchitnant

        January 29, 2022 at 1:26 pm

        Absolutely! Make a whole jar of it, make sure it's well sealed!

        Reply
    3. Nicole

      November 17, 2021 at 9:45 am

      Love it! Thanks! How long does it keep for? And how or do you reheat the sticky rice?

      ★★★★★

      Reply
      • Pailin Chongchitnant

        November 20, 2021 at 4:05 pm

        You can reheat the rice in the microwave or steam it. The rice will keep in the fridge for 2 days, after that it'll be fine to eat but it'll lose its softness. When you reheat make sure the rice is steaming hot otherwise it won't regain all its softness.

        Reply
    4. Kim

      May 23, 2021 at 9:02 am

      I have made this recipe over and over. It’s amazing! Only thing I do dif fervent is add torn kaffir Lime leaves to the coconut sauce while it warming up and then pour it over the rice and pick out the leaves after the 40 minutes is up. Palin’s recipes are sooo good!!!🤗

      Reply
      • Adam The HTK Minion

        May 23, 2021 at 9:36 am

        Awesome thanks!

        Reply
    5. Kaitlyn

      April 13, 2021 at 3:24 am

      Will this recipe still work with other rice? I am living in Portugal and can't seem to find glutinous white rice.. : / Asian markets are not their specialty haha

      Reply
      • Elisa

        January 20, 2022 at 7:24 am

        Hi Kaitlyn,
        I live in Portugal too and if you're anywhere near Lisbon, the Martim Moniz neighborhood has many cool Asian shops (Hua Ta Li, Supermercado Chen...) that sell "arroz glutinoso". I've always easily found the Thai brand with the five 'A' on the package... you'll even find frozen pandan leaves there, which are great to flavor the coconut sauce... best of luck!

        Reply
    6. Dennis

      April 09, 2021 at 10:42 pm

      Can you use palm sugar.

      ★★★★★

      Reply
    7. Li Ching

      March 31, 2021 at 9:03 am

      Hi, may I ask if your measurement of “cups” are based on the usual US Cup measurement or the “rice cooker’s rice cup” measurement please? Thank you

      Reply
      • André

        April 20, 2022 at 8:51 am

        A rice cooker cup is way to small. That won't be enough for even 1 portion so use normal CUP size which is about 240 ml.

        Reply
    8. Matilda

      March 17, 2021 at 2:39 pm

      This was my first attempt at cooking any kind of sticky rice and it turned out perfect thanks to your detailed instructions. I used the muslin cloth in bamboo steamer method. I was also lucky enough to find perfectly ripe “ok rong” mango at my local Thai shop (unfortunately it’s very hard to find any kind of Thai mangoes here in Sweden).

      ★★★★★

      Reply
    9. MH

      March 14, 2021 at 12:09 pm

      Great recipe and instructions! I used the recommended ingredients, a bamboo steamer and dried coconut. It came out restaurant quality!

      ★★★★★

      Reply
    10. Futile Resistance

      February 16, 2021 at 2:37 pm

      My favourite Thai dessert, although mangoes here are nowhere near as delicious as they are in Thailand. The key to this recipe is the salted coconut milk.

      ★★★★★

      Reply
    11. Amy

      February 14, 2021 at 7:17 am

      Just made this today! Like all your recipes it was perfect. Really appreciate the clear instructions and video.

      ★★★★★

      Reply
    12. Pey-Lih

      January 10, 2021 at 1:44 pm

      I love the salted coconut sauce! I used Japanese brand, Mochiko sweet rice flour to make this sauce. The salt added in this thicken coconut sauce is a nice balance to the sweet coconut sticky rice. Perfect!

      ★★★★★

      Reply
    13. Stephen Chan

      December 14, 2020 at 10:07 pm

      One of the most famous Thai desserts ever, and I'm so glad I can make it at home. Yet it's really not that easy to make, especially to keep the sticky rice intact and not mussy is something I can't get right sometimes.

      ★★★★★

      Reply
      • André

        April 20, 2022 at 8:55 am

        Did you rinse the rice at least 4-5 times ?
        If not then make sure you do this. The water should be clear.
        And what also helps is to adjust the steaming time.
        What i have learned inThailand is that if the rice has soaked overnight, s steaming time of 20-23 minutes is enough.
        So : Was 4-5 times / Soak overnight en steam 20-23 minutes and you will be fine

        Reply

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