Mango Sticky Rice (Khao Niao Mamuang in Thai) is Thailand's most famous dessert!

The dessert consists of steamed, sticky rice (khao niao or khao niew in Thai) with a sweet coconut flavor, juicy and ripe mango (mamuang in Thai), topped with a thick and delicious coconut milk sauce.

A delicious and exotic dessert that has become incredibly popular in recent years. 😋

The recipe makes 4 servings.

Ingredients:

Sticky Coconut Milk Rice:
♥ 300 ml sticky rice (glutinous rice, see tips)
♥ 200 ml coconut milk
♥ 100 g sugar
♥ 0.5 tsp salt

Thick Coconut Sauce:
♥ 350 ml coconut milk
♥ 100 g sugar
♥ 0.5 tsp salt
♥ 1 tbsp cornstarch

Serving:
♥ 2 large, sweet mangoes
♥ black sesame seeds

Instructions:

Start by rinsing and soaking the rice overnight:

Place the rice in a sieve and rinse it thoroughly under running, cold water. The rice should be rinsed well enough so that the water running through it appears clear.

Put the rinsed rice in a pot and pour in cold water so that the rice is well covered. Place the pot in the refrigerator. Let the rice soak until the next day.

Next day, put the rice back in a sieve and rinse it again under running, cold water.

Steaming the rice:

Place a thin and clean kitchen towel in a bamboo steamer. Add the soaked, rinsed rice. Level the surface and make a small indent in the center.

Place the lid on the bamboo steamer so that it fits snugly around the rice.

Place the bamboo steamer over a pot of boiling water so that the steam from the hot water rises into the bamboo steamer.

Let the rice steam for about 30 minutes.

(See the tips section below if you don't have a bamboo steamer.)
 

Thin Coconut Sauce:

While the rice is steaming, make the thin coconut sauce.

Add coconut milk, sugar, and salt to a small pot.

Bring the mixture to a boil to dissolve the sugar.

Keep the sauce warm until the rice is fully steamed.

Sticky Coconut Milk Rice:

Place the steamed rice in a bowl.

Pour the warm, thin coconut sauce over the warm rice. Stir well and let the rice absorb the coconut sauce.

After about 20 minutes, the coconut sauce should be completely absorbed by the rice.
 

Thick Coconut Sauce:

While the rice is soaking in the thin coconut sauce, make the thick coconut sauce for serving.

Add coconut milk, sugar, salt, and cornstarch to a small pot.

Bring the mixture to a boil. Let the sauce simmer for a few minutes while stirring. You will see the sauce thicken.

Pour the thick coconut sauce into a small serving jug.

Serving:

Spoon large portions of the coconut milk rice onto a plate.

It's not necessary, but if you prefer, you can mold the rice into a decorative half-sphere by pressing it in a small bowl and then turning it out onto the plate.

Peel the mango and arrange it on the plate next to the rice. The mango can be sliced, diced, or served as you prefer.

Pour the thick coconut sauce over the rice. Serve the remaining coconut sauce on the side so people can add more as desired.

Sprinkle a little black sesame seeds on top.

Fantastic Mango Sticky Rice! 😃

This traditional Thai dessert has become super popular worldwide thanks to social media! 😊

Simple but delightful flavors!

Tips:

♥ To make authentic Mango Sticky Rice, you need a special type of Thai sticky rice called glutinous rice. Available at Asian grocery stores. This rice is so sticky that it can't be boiled in water like jasmine rice, for example. Therefore, it should be soaked and then only steamed. The cooked rice absorbs the thin coconut sauce and thus gets the sweet coconut flavor characteristic of this dessert.

♥ If you can't find glutinous rice, you can use jasmine rice or Italian risotto rice, but the texture won't be exactly the same. In that case, cook the rice the usual way with water and then mix the cooked rice with warm, thin coconut sauce to the desired thickness.

♥ Bamboo steamers can be purchased at kitchen supply stores.

♥ If you don't have a bamboo steamer, you can instead steam the rice in a sieve. Place the soaked rice in the sieve and set it over a pot of boiling water (without letting the rice touch the water). Cover the sieve with a kitchen towel or lid. Let the rice steam for about 30 minutes.

♥ Use regular coconut milk with full fat content. Reduced-fat versions will not provide the same consistency for the sauce.

♥ Use yellow Thai or Pakistani mangoes, and it's a good idea to buy a few extras to ensure you have enough. Mango is the key ingredient in this dessert, and it's crucial to use sweet, ripe mangoes of excellent quality.

♥ For a traditional appearance, sprinkle a little black sesame seeds on top of the dessert. Available at most Norwegian grocery stores.

♥

Enjoy!

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