Dessert

Khao Niao Mamuang

Name: Khao Niao Mamuang
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: thai
Ingredients: 250 g glutinous rice soaked overnight; 400 ml coconut milk; 100 g granulated sugar; 0.5 tsp salt; 50 ml coconut milk; 1 tbsp granulated sugar; 1 pinch salt; 0.5 tsp cornstarch; 2 pcs ripe mango peeled and sliced; 1 tbsp toasted sesame seed (optional)

This classic Thai dessert features sweet sticky rice, infused with coconut milk and a touch of sweetness. It's served with fresh, ripe mango slices for a delightful tropical treat. A simple yet satisfying vegan dessert.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 703 kcal

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gglutinous rice, soaked overnight
2 pcsripe mango, peeled and sliced

sticky rice sauce

400 mlcoconut milk
100 ggranulated sugar
0.5 tspsalt

garnish sauce

50 mlcoconut milk
1 tbspgranulated sugar
1 pinchsalt
0.5 tspcornstarch

garnish

1 tbsptoasted sesame seed(optional)

Equipment

saucepan · steamer · large bowl · spatula

The method

Step by step

1
Drain the soaked glutinous rice thoroughly and rinse until the water runs clear.
About 5 min
Cook’s note: Soaking overnight is crucial for tender sticky rice.
2
Steam the glutinous rice for 20-25 minutes, or until it is tender and translucent.
About 25 min
Cook’s note: If you don't have a steamer basket, you can use a colander lined with cheesecloth over a pot of simmering water.
3
While the rice steams, prepare the sticky rice sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt.
4
Heat the sticky rice sauce over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil.
About 5 min
5
Once the rice is cooked, transfer it to a large bowl. Pour the warm sticky rice sauce over the hot rice.
6
Fold the sauce into the rice gently until it is evenly coated. Cover the bowl and let it rest for at least 30 minutes to allow the rice to absorb the coconut milk.
About 30 min
Cook’s note: The rice will become glossy and slightly sticky as it absorbs the liquid.
7
Prepare the garnish sauce by combining the coconut milk, granulated sugar, salt, and cornstarch in another small saucepan.
8
Heat the garnish sauce over medium heat, stirring continuously, until it thickens slightly. Remove from heat and set aside.
About 3 min
Cook’s note: This sauce is meant to be a thin drizzle, not a thick custard.
9
Peel and slice the ripe mangoes just before serving.
About 5 min
Cook’s note: Choose ripe mangoes that yield slightly to gentle pressure and have a sweet aroma.
10
To serve, scoop a portion of the warm sticky rice onto a plate. Arrange fresh mango slices next to the rice.
11
Drizzle with the garnish sauce and sprinkle with toasted sesame seeds, if using.

Per serving

Nutrition

57%Score

Calories: 702.9kcal
Protein: 8.9g
Carbs: 109.6g
Fat: 32.5g
Fibre: 5.4g
Sugar: 52.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sticky rice and mango separately in airtight containers in the refrigerator.

Reheating

Gently warm the sticky rice in a microwave or steamer until soft. Serve with fresh mango.