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Mango with Sticky Rice
It’s mango season here in Thailand, and the best way to enjoy them is to pair the sweet fruit with sweet and salty coconut-milk sticky rice. Khao Nieow Ma-muang is a very popular dessert with both Thais and foreign visitors, and the first sweet we’re adding to the site. Enjoy!
Directions
- Soak the sticky rice for at least an hour before steaming.
- Steam for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan. You could also try using a regular steamer, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through.
- While steaming, prepare the sauce for the rice. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar & 1/4 teaspoon salt, and stir over low heat until dissolved. Set aside.
- Prepare the topping sauce as well. In another small saucepan, add the 1/4 cup coconut milk, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt, and stir over low heat until dissolved. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.
- When the rice is finished, spread out in a shallow bowl and cover with 1/2 the thin sauce (the sauce you made first). Stir well and keep adding more until you reach saturation point. Depending on the rice used, it should be around 75% of the sauce. You may need to use it all. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. I usually add until just before I see puddles of coconut milk. Stir well and cover with a towel. Let the rice absorb the coconut milk for 10-15 minutes.
- Slice mango as shown and arrange on a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Garnish with toasted sesame seeds or fried salty mung beans.
Note:
The best mango to eat with this dish is called 'Naam Dok Maai' (flower nectar mango), which is available in South East Asia. In many Asian groceries in the West you can find a yellow-skinned mango which is skinny and pointy. This works a lot better than the round, red/orange mangoes from Mexico & the Caribbean, which are not anywhere near as yummy as the Asian mangoes.
Make sure you use sticky rice and not regular Thai rice in this dish. Sticky rice is sometimes called glutinous rice. The grains are whiter and fatter than regular rice.
Do not refrigerate the sweet sticky rice — it turns into a rock-hard mess which tastes awful. If you have to make it ahead of time, just leave it out on the counter. It'll last for a few hours no problem.
Chao Koh brand coconut milk is the best to use in this dish. If you can find it in a paper carton, it's better than a can. If you cannot find Chao Koh, do not, by any means use a brand of coconut milk that does not originate from Thailand. The local supermarket variety will ruin this dish!
I really like a slightly cold mango with slightly warm rice. It compliments the sweet & salty of the dish. Mmmm!
(74 votes, average: 3.61 out of 5)
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Ingredients: What You'll Need
- 1/2 cup raw :sticky rice:
- 1/2 cup :coconut milk: (chao koh brand, shaken)
- 1/4 teaspoon :salt:
- 1 1/3 tablespoons :white sugar:
- 1/4 teaspoon toasted sesame seeds or salted fried mung beans (optional)
- 1 sweet, ripe yellow :mango:
...And The Sauce:
- 1/4 cup :coconut milk: (chao koh brand, shaken)
- 1/8 teaspoon :salt:
- 1 1/2 teaspoons :white sugar:
- 1/2 teaspoon tapioca starch (optional)
26 Responses to Mango with Sticky Rice
When my mom bought Khao Nieow Ma-muang, I like to eat only Khao Nieow with Kati ^^
Coming over from Tastespotting…What a great step-by-step! Looks delicious!
My favourite “yello mango with sweet sticky rice” is at “Mae Waree” in Soi Thonglor.
Their Mangoes come in variety of ranges and the sweet sticky rice is not too sweet. Just how I like mine to taste like.
I, personally, never try to cook the sweet sticky rice.
Oh well… I will try your recipe … this weekend maybe.
: )
Riya — is that the place right at the front of the soi to the left? I usually pick up a box from them when I’m near Thonglor. Did you know that they make all the sweet sticky rice for S&P? That’s what they told me anyway!
my mother used to make this for us. I grew up eating sweet sticky rice with magoes and banana..However, now as an adult I seem to have forgot how to make this simple dish. I have a regular rice cooker..will that work to cook the sticky rice?
Tee –
I recommend using a sticky rice steamer, which is a cone-shaped basket that sits on top of a tallish pot. You can get them at most SE Asian grocery stores or even online:
http://www.amazon.com/Sticky-rice-steaming-pot-basket/dp/B00019MRRE
http://importfood.com/stickyrice.html
You’ll get the best results that way. If you follow the recipe, let me know how it comes out, and if it’s like Mom’s.
Good luck!
Thanks! I have sweet rice soaking now to use tomorrow. I went to the Asian market near me, But no sticky rice steamer there. I am going to try your method with either the bowl or the cheesecloth. I am also craving some Bua Loi..mmmm. Will post with my results:)
Good luck with the steaming. That’s funny that you’re craving bua loi — I’m working on a recipe for it as we speak. I will hopefully post it this weekend!
O.K..I made it and the results were fantastic!
Thanks for the idea of using a cheesecloth with my regular steamer! This only costed me 3 dollars! Also since my husband is diabetic I used half sugar and half Splenda and it came out wonderful. You couldnt tell the difference! Next I am going to move on to the banana and sticky rice, since I can’t find banana leaf I am going to see if I can use non stick aluminum foil. I can’t wait to see your recipe for the bui loi! Glad I came across your webpage. Thanks again!
I recently came back from a trip to Thailand and missed authentic sticky rice……. Thank you so much for this recipe!!! I make it now and it always brings back those wonderful memories of my trip (where I probably ate 10 kilos of mango sticky rice, lol!). I can’t find the good golden mangos like I ate there, but it’s close. : )
Jennifer — Glad you enjoy the recipe. If you’re anywhere near a Chinatown, you could try searching for the yellow mangoes there.
Tee — I’ve added the bua loi recipe: bua loi recipe.
Thank you for the recipe! I think I’ll try it out this weekend. We also have some mangoes at my workplace, so I might make some extra rice to bring to my workplace.
I’m wondering what’s the best way to keep the rice if I can’t eat it immediately? I don’t want to have to wake up really early to make it before leaving for work, it will be nice to be able to pre-make some on the weekends instead.
You mentioned not to keep the rice in the fridge, how about if I keep it in an airtight container in the fridge and maybe microwave(!!) it slightly before eating, as I normally do with normal rice?
OMG mango sticky rice soooooooo goood.
Beautiful Website! Can’t wait to try this recipe tonight!
That sounds so great, I wish I can make it!
This is my favorite fruit dessert! I love it, and I need to make it again soon! Thanks for sharing the recipe and great instructional photos.
I was wondering how many this portion will feed? 2? I’m planning a dinner party in two weeks and would love to make this. Thanks!
Victoria -
Thais leave it out in the heat all day long and it’s fine. If it’s not too hot where you are it’ll probably be fine. If you make the coconut cream part, that can be refrigerated.
Sounds crazy, but I recommend just leaving it on the table overnight. If you refrigerate it, it really will kill it (solid hard mess) and I’m pretty sure microwaving it will just kill it even more.
Julie -
It depends on how much you eat – I’d say this would feed about 4-6? It makes about twice what you see in the picture.
These are by far my favorite mangoes, they are the only kind I can get in Hong Kong. Here in America I find they are commonly called Champagne Mangoes, usually shipped from the Philippines.
Wonderful website. Greetings from Germany. Look at http://www.eatchacha.com!
beautiful website! I have a rice cooker, so that makes the steaming rice part a breeze. I used stevia as a substitute for sugar, and frozen mangoes from Trader Joe’s. I just used one can of Chaokoh coconut milk, even though the recipe requires for a little bit more, and I still enjoyed the result. I’m glad this recipe yields a good small portion for 1-2 people. Thanks for sharing your recipe!
I couldn’t find a sticky rice steamer in Chinatown (Boston) and I don’t have any suitable cloths, so I used a regular steamer and laid down some paper towels to hold the rice. It worked all right, at least well enough for me to pig out :p
i’d say the best mangoes for this recipe is champagne mangoes!!!
Beautiful site! Thank you for sharing this recipe. Two questions – can I use a regular rice cooker for the sticky rice? Also, which rice brands would you recommend? Is it usually in a bag labeled sweet rice? So many rice types to choose from!
Thanks again!
OMG… mango with sticky rice was introduced to me by a Thai friend here in the States, years ago. I figure it was as authentic as a Thai restaurant could get since all the local Thais went there.
Long story short – I am utterly addicted to mango with sticky rice.
Never sure if I should eat it, or just roll around in it.
Thank you so much for this recipe! Choosing the right coconut milk is really crucial in preparing this beautiful & delicious Thai delicacy! I used to buy coconut milk in can because the options are really limited in Melbourne Asian grocery. Although I couldn’t find the Chao Koh brand, I took your advice in choosing the one made in Thailand and in paper carton, and, most importantly 100% coconut milk (not a mix of water, starch or other ingredients)! It was so so so easy to make this dish (my favorite Thai dessert that I longed for) by following your recipe. And it was yummy!