Sticky Mango Rice (Khao Niew Mamuang)

With her deep knowledge of Thai cuisine and passion for sharing traditional flavors, Chef Lyn brings authenticity and precision to this beloved Thai dessert. Her version highlights the delicate balance of creamy coconut-infused sticky rice, fragrant pandan, and perfectly ripe mango—showcasing a classic dish made with care and culinary expertise. Sticky mango rice, or khao niew mamuang, is one of Thailand’s most iconic desserts, often enjoyed during mango season in the hot months.

Chef Lyn’s recipe stays true to its roots while being approachable for home cooks. With clear steps and pro tips, this dish is not only satisfying to eat but also a joy to prepare—bringing a taste of Bangkok to your own kitchen.

Ingredients

• 200 g glutinous (sticky) rice
• 300 ml coconut milk
• 150 g sugar 3/4 cups
• 1 ¼ tsp salt (divided)
• 1 tsp rice flour
• 4-5 pandan leaves optional
• ripe mangoes sliced – for serving

Prepare the Sticky Rice:

• Rinse the sticky rice several times until the water runs clear. Soak overnight (or for at least 6 hours).
• Bring water to a boil in a steamer.
• Drain the soaked rice and wrap it in cheesecloth. Steam over boiling water with 1–2 pandan leaves on top (optional) for about 30 minutes, or until the rice is tender and translucent.

Make the Coconut Syrup:

• Set aside ¾ cup (150 ml) of the coconut milk for the topping.
• In a small pot, combine the remaining coconut milk with sugar and 1 tsp of salt. Add 2–3 pandan leaves (optional).
• Heat gently over medium-low, stirring until the sugar fully dissolves. Do not let it boil hard. Remove from heat and discard pandan leaves.

Mix the Rice:

• Transfer the hot sticky rice to a large bowl. While still warm, pour the sweetened coconut milk over the rice.
• Stir to combine, then cover and let rest for 15 minutes so the rice can absorb the coconut flavor.

Make the Coconut Cream Topping:

• In a small saucepan, whisk together the reserved ¾ cup of coconut milk, rice flour, and the remaining ¼ tsp salt.
• Cook over low heat, stirring constantly, until slightly thickened and gently bubbling. Remove from heat.

To Serve:

• Scoop the sticky rice onto a plate.
• Drizzle with the coconut cream topping.
• Serve alongside sliced ripe mango.

Notes

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