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Mango Sticky Rice

Mango & Sticky Rice ข้าวเหนียวมะม่วง (kao niew mamuang)


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


  • 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


For the sweet sticky rice:

  1. Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the washing 4 more times times or until the water runs clear.
  2. Soak the rice. Cover the rice with room temp water and let it soak for at least 4 hours and up to overnight. 
  3. Drain and steam the rice. Drain the rice very well and steam the rice for 25-30 minutes over boiling water. Line a steamer rack with wet muslin or thin white tea towel, place the rice on the cloth and fold the edges of the cloth over the rice, creating a package. Make sure the rice doesn't cover the entire rack - there should be space around the rice to allow steam to come up.
  4. Prepare the coconut syrup. While the rice is cooking, combine the coconut milk, sugar, and salt in a small pot. Cook it over medium heat until the sugar is completely dissolved. Cover and keep warm.
  5. Macerate the rice. When the rice is done, place the rice into a mixing bowl and immediately pour the syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminum foil and let sit for 20 minutes. Then use a rubber spatula to fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for at least another 20 minutes or until ready to serve.

For the salted coconut sauce:

  1. Stir the rice flour in 1 tablespoon of water until there are no more lumps.
  2. Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a gentle boil and has thickened.

For the crispy mung beans:

  1. Rinse the beans twice in cold water and add them to a small pot and cover with 2 cups of cold water.
  2. 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.
  3. Drain off the cooking water and rinse the beans in cold water. Drain well.
  4. 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.
  5. Let cool on a plate. This can be kept in an airtight container for


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

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