Description
Khao Niao Mamuang is a classic Thai dessert featuring sweet, creamy coconut sticky rice paired with ripe Ataúlfo mangoes. The sticky rice is soaked, steamed, and infused with rich coconut milk, then served with a luscious coconut cream drizzle and toasted sesame seeds for a perfect balance of flavors and textures.
Ingredients
Scale
Sticky Rice
- 1 cup Thai sweet sticky rice (7 ounces; 200 g)
- Water (for soaking and steaming)
Coconut Milk Mixture
- 1 (14-ounce; 400 ml) can full-fat coconut milk, divided
- 1/2 cup sugar (3 1/2 ounces; 100 g), divided
- Kosher salt, to taste
- 2 teaspoons (6 g) cornstarch
Fruit & Garnish
- 2 Ataúlfo mangoes (about 6 ounces or 170 g each), peeled, pitted, and sliced
- Toasted sesame seeds, for garnish
Instructions
- Soak the Rice: Place the Thai sweet sticky rice in a large bowl and cover with water by several inches. Let it soak at room temperature for 1 hour or up to overnight to soften the grains.
- Steam the Rice: Drain the soaked rice. Prepare a steamer lined with cheesecloth or a clean kitchen towel. Place the rice inside, smoothing the surface evenly. Set the steamer over high heat, bring the water to a boil, cover, and steam until the rice is tender, about 20 minutes.
- Prepare Coconut Milk Mixture: In a small saucepan, warm half of the coconut milk over medium heat until it simmers, stirring frequently. Whisk in 1/4 cup plus 2 tablespoons of sugar and a large pinch of kosher salt until fully dissolved. The coconut milk should taste salty-sweet.
- Combine Rice and Coconut Milk: Transfer the steamed rice to a large heatproof bowl. Pour the warm coconut milk mixture over the rice (it will appear liquidy). Stir well to combine, cover with plastic wrap, and let it stand at room temperature for about 20 minutes so the liquid is absorbed. It can be left up to 2 hours if needed.
- Make Coconut Cream: Clean the saucepan and add the remaining coconut milk. Bring it to a simmer over medium heat, stirring often. In a small bowl, mix the cornstarch with a few teaspoons of the hot coconut milk to form a slurry. Whisk the slurry into the simmering coconut milk and cook until thickened, about 3 minutes. Stir in the remaining 2 tablespoons of sugar and another large pinch of salt until dissolved. Keep this coconut cream warm.
- Serve: Scoop the coconut sticky rice onto serving plates. Arrange the sliced Ataúlfo mangoes alongside the rice. Drizzle the warm coconut cream over the rice and garnish with toasted sesame seeds. Serve immediately for the best experience.
Notes
- Use Thai sweet sticky rice, also known as glutinous rice, for authentic texture and flavor.
- Ataúlfo mangoes are preferred due to their creamy, sweet taste and smooth texture, but ripe mangoes can also be used.
- Soaking the rice overnight enhances softness and even cooking.
- To toast sesame seeds, simply heat them in a dry pan over medium heat until golden and aromatic.
- This dessert is best served fresh but can be kept at room temperature for a few hours.
- Prep Time: 1 hour 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Keywords: Khao Niao Mamuang, Thai sticky rice, coconut sticky rice, mango sticky rice, Thai dessert, coconut milk dessert, Thai mango sticky rice recipe
