{"id":109756,"title":"Authentic Mango Sticky Rice","modified":"2025-10-29T15:54:21+01:00","plain":"The classic Thai dessert known as khao niaow ma muang (mango sticky rice) is heavenly and luscious.\n\n\n\nFamous in Thai street food and in Thai restaurants worldwide, this tropical rice pudding is irresistible\u2014and easy to make at home.\n\n\n\nMango sticky rice at a Bangkok market\n\n\n\nIn Thai cuisine, sticky rice is a staple starch in Northern and Northeastern (Isaan) Thai cooking, and it\u2019s also widely used in all kinds of Thai desserts.\n\n\n\nFor mango sticky rice, the rice is steamed, folded with rich coconut cream and sugar, paired with perfectly ripe sweet yellow mango, finished with extra coconut cream on top, and often sprinkled with crispy yellow mung beans. Anyway, I love it\u2014just be sure you like coconut.\n\n\n\n\n\n\n\nTips for perfect mango sticky rice\n\n\n\nSweetened sticky rice made with sugar and coconut cream is a popular base for many Thai desserts, and it\u2019s essential to this recipe.\n\n\n\nTo prepare the sticky rice, you can use my Thai sticky rice recipe. However, you\u2019ll need to rinse it even more thoroughly to remove all the exterior starch from each grain before steaming.\n\n\n\nStart by washing the rice about six times, gently rubbing the grains to remove most of the starch. Then let the rice soak in water for six hours. This is the longest step in this mango sticky rice recipe, so plan ahead.\n\n\n\nOnce you\u2019ve rinsed the rice six times, the water should run clear when you add water again, not milky from the starch. If it\u2019s milky, rinse the rice a few more times.\n\n\n\nWhen making this recipe, if you don\u2019t plan to eat this Thai dessert immediately, it\u2019s best to cover it with a plastic bag or plastic wrap so it doesn\u2019t dry out or crust over.\n\n\n\nIn Thailand, this type of sticky rice isn\u2019t refrigerated, as it would compromise the texture and flavor, so it\u2019s usually eaten within a few hours of being made. You can refrigerate it, but it won\u2019t be as good.\n\n\n\nIngredients for mango sticky rice\n\n\n\nAlright, we\u2019ve covered the sticky rice.\n\n\n\nFor this recipe, use coconut cream only, called hua kati (\u0e2b\u0e31\u0e27\u0e01\u0e30\u0e17\u0e34) in Thai. It\u2019s richer and thicker than coconut milk, higher in fat, and absolutely delicious\u2014I\u2019m drooling as I write this.\n\n\n\nToppings\n\n\n\nBoth are optional, but they\u2019re commonly served with mango sticky rice in Thailand: extra coconut cream and crispy mung beans.\n\n\n\nTo make the extra coconut cream, pour the remaining 200 ml coconut cream into a saucepan over medium heat, add a pinch of salt, and stir gently until it just comes to a boil. Transfer to a bowl for serving with your mango sticky rice.\n\n\n\n\n\n\n\nFor the yellow mung beans (buy yellow mung dal), set a wok or skillet over low heat and dry-fry the beans for a few minutes, stirring constantly, until lightly golden and crisp.\n\n\n\nMung beans are also used in another, much lesser-known Thai dessert, Med Kanoon.\n\n\n\nThe mango\n\n\n\nMango sticky rice wouldn\u2019t be complete without mango, and for this recipe you\u2019ll need perfectly ripe, silky-textured mangoes (not stringy ones).\n\n\n\nIn Thailand, several varieties are used for khao neow mamuang (\u0e02\u0e49\u0e32\u0e27\u0e40\u0e2b\u0e19\u0e35\u0e22\u0e27\u0e21\u0e30\u0e21\u0e48\u0e27\u0e07), and one of the most common is called mamuang nam dokmai. That said, just choose a mango that looks good at the supermarket.\n\n\n\nSlicing mango for mango sticky rice\n\n\n\nWhen it comes to Thai cuisine, and Thai desserts in particular, presentation and beauty are extremely important.\n\n\n\nVendors who sell mangoes or serve mango sticky rice take great care with their mangoes, making sure they aren\u2019t bruised and are beautifully yellow.\n\n\n\n \n\n\n\n\n\n\tAuthentic Thai Mango Sticky Rice\n\t\t\n\t\t\t\n\t\n\t\tsteamer basket\t\n\t\n\t\t500 g glutinous rice (Thai)400 ml coconut cream75 g sugar0.5 teaspoon saltFor the toppings100 ml coconut cream0.5 pinch saltvery ripe mangoes50 g yellow mung beans\t\n\t\n\t\tRinse the glutinous rice 6 to 10 times until the water runs clear and most of the starch is removed. Soak the rice, fully submerged in water, for about 6 hours.Using a steamer basket or another type of steamer, steam the glutinous rice for about 15 minutes until tender and fully cooked, then set aside.In a saucepan over medium heat, warm the coconut cream for the rice, stirring gently in a circular motion. Add the sugar and salt and continue stirring until fully dissolved. When the coconut cream mixture just comes to a boil, turn off the heat.Place the freshly steamed glutinous rice in a mixing bowl. Gradually add the coconut cream mixture, a spoonful at a time, folding it into the rice. Once combined, the rice should be glossy, almost like a slightly grainy pudding. The sticky rice is ready; cover with plastic wrap so it doesn't dry out.In a separate saucepan, combine the remaining coconut cream and salt and stir over low heat. Bring to a boil, then turn off the heat and set aside in a bowl. Serve this with the mango sticky rice as a sauce.In a wok or skillet over low heat, dry-toast the yellow mung beans for a few minutes until golden and crisp. Set aside for topping.For the mango, peel the fruit, slice the flesh from each side of the pit, and cut into large pieces.To serve, spoon a portion of sticky rice onto a plate, top with mango, sprinkle with mung beans, and serve the extra coconut cream on the side.\t\n\t\n\t\tAfter rinsing the rice six times, the water should run clear, not cloudy with starch. If it's still cloudy, rinse several more times.\n\t\n\t\n\t\tDessertThaidessert tha\u00ef, mango sticky rice, sticky rice","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109756"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109756\/revisions"}],"predecessor-version":[{"id":110085,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109756\/revisions\/110085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/8071"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}