Sweet Mango and Sticky Rice — Khao Niaow Ma Muang
Thai street-food classic, warm coconut-soaked glutinous rice paired with ripe Nam Dok Mai mango, finished with salted coconut cream and toasted sesame.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 160g glutinous rice under cold water 1 minute until water runs clear. Cover with fresh cold water and soak 2 hours minimum. Peel and slice 2 medium Nam Dok Mai mangoes 1cm thick. Chop 60g palm sugar fine. Tie 2 pandan leaves in knots.
Steam
Drain soaked rice thoroughly. Line a steamer basket with muslin, spread rice in a 2cm layer, place pandan leaves on top. Steam over rapidly boiling water 20–25 minutes, stirring halfway, until tender, translucent, and sticky.
Build 1
While rice steams, heat 240ml coconut milk, palm sugar, and 0.5 tsp salt in a saucepan over medium heat 3–4 minutes, stirring, until sugar dissolves and liquid steams. Do not boil.
Rest
Transfer hot steamed rice to a bowl, discard pandan. Pour three-quarters of warm coconut mixture over, stir thoroughly, cover, and rest 15 minutes until rice absorbs liquid and becomes glossy.
Build 2
While rice rests, whisk 1 tsp cornflour with 2 tbsp of the remaining 120ml coconut milk until smooth. Combine remaining 120ml coconut milk and 1 tsp salt in a small pan, bring to gentle simmer, whisk in slurry. Cook 1 minute until thickened to pourable sauce.
Plate
Mound rested sticky rice on one side of each plate, arrange mango slices alongside in a fan. Drizzle salted coconut topping generously across rice, scatter with toasted sesame seeds and mung bean crisps. Serve immediately while rice is warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.