The classic Thai Dessert known as khao niaow ma muang (mango sticky rice) is heavenly and scrumptious. Famously served as street food in Thailand and at Thai restaurants throughout the world, the taste of this tropical rice pudding is irresistible—and it’s easy to make at home.
INGREDIENTS of Thai Mango Sticky Rice
- 2 cups sweet rice
- 1 can coconut milk
- 6 tablespoon sugar
- ½ teaspoon salt
- 1-2 large mangoes
- Sesame seeds
For the coconut cream sauce
- ⅔ cup coconut milk
- 3 tablespoon sugar
How to Make Thai Mango Sticky Rice
Transfer the rice to a large bowl filled with water.
Allow the rice to soak for atleast 1 hour or up to overnight.
Wrap up the rice in a cheesecloth.
Drain and rinse, then transfer to the center of a large cheesecloth. Allow it to drain.
- Add enough water to your pot so that it is filled by approximately 1-inch. Transfer the wrapped-up rice to the pot and place it on top of the steaming basket. Cover with a tight-fitting lid and bring water to a boil over high heat.
- Reduce heat to a simmer and allow the rice to steam for 20 minutes.
Heat the coconut milk. As the rice steams, heat 1 can of coconut milk over medium heat.
Stir often to prevent the coconut milk from burning or curdling.
Add the sugar and salt, stirring continuously until dissolved. S
Put it together. Transfer the steamed rice to a large bowl and mix with the sweetened coconut milk. Cover.
Allow rice to rest for 5 minutes as it absorbs the coconut milk.
Prepare the coconut cream sauce: In a small saucepot, add the coconut cream (or milk) and sugar. Bring to a low boil, then reduce heat to low. Simmer until slightly thickened.
Transfer a scoop or warm coconut sticky rice to a small serving plate and serve with seasonal mango, coconut cream sauce, and a small sprinkle of sesame seeds, if desired.