Thai
Khao Niao Mamuang
A classic Thai mango sticky rice with plush coconut-soaked grains, ripe mango, salted coconut cream, and crisp mung bean crunch.
6 servings · 25 minutes prep · 35 minutes cook
Ingredients
Main
- 2 cups Thai glutinous rice
- 1 3/4 cups coconut cream, divided
- 3/4 cup sugar
- 1 1/4 tsp kosher salt, divided
- 1 pandan leaf, knotted, optional
- 1 tsp rice flour
- 3 ripe Nam Dok Mai or Ataulfo mangoes
- 3 tbsp hulled split mung beans, toasted crisp
Directions
Method
- Rinse the Thai glutinous rice until the water runs mostly clear. Soak in plenty of water for at least 8 hours or overnight.
- Drain the rice well, then steam it in a cloth-lined steamer until the grains are tender, chewy, and translucent, 25-30 minutes.
- Warm 1 1/4 cups of the coconut cream with the granulated sugar, 1 teaspoon of the kosher salt, and the pandan leaf until the sugar dissolves. Do not boil.
- Fold the warm sweetened coconut cream into the hot rice. Cover and rest until the grains absorb the coconut cream and turn glossy, about 20 minutes.
- Simmer the remaining 1/2 cup coconut cream with the remaining 1/4 teaspoon kosher salt and the rice flour until lightly thickened, 2-3 minutes.
- Serve the sticky rice warm or at room temperature with the Thai mangoes, salted coconut sauce, and split mung beans.
