Khao Niao Mamuang

Nutrition · per serving

Steps

1. 1

   Rinse the glutinous rice under cold water 3-4 times until the water is mostly clear. Put it in a microwave-safe bowl with the water, cover loosely, and let it stand for 10 minutes while you prepare the other ingredients; this short soak helps the grains cook more evenly within the time limit.

   180 g glutinous rice250 ml water
2. 2

   In a small saucepan, combine the coconut milk, sugar, and salt for the sweet coconut sauce. Heat gently over medium-low heat, stirring until the sugar fully dissolves and the mixture is smooth. Do not let it boil hard, or the coconut milk may split.

   300 ml coconut milk55 g sugar1/4 tsp salt
3. 3

   In a second small saucepan, warm the coconut milk with the pinch of salt for the topping for 1-2 minutes, just until fluid and lightly steaming. Set aside; this should taste slightly salty to balance the sweet rice and fruit.

   80 ml coconut milk1 pinch salt
4. 4

   Microwave the soaked rice, covered loosely, on high for 5 minutes. Stir carefully, cover again, and microwave for 4-6 minutes more until the rice is tender and the water is absorbed. If needed, rest it for 1 minute and add a spoonful of water only if there are still dry, chalky grains.

   180 g glutinous rice250 ml water
5. 5

   Transfer the hot cooked rice to a bowl. Pour over about three-quarters of the sweet coconut sauce and fold gently until every grain is coated. Let the rice rest for 10 minutes so it absorbs the coconut mixture and becomes glossy and lightly sweet throughout.

   180 g glutinous rice300 ml coconut milk55 g sugar1/4 tsp salt
6. 6

   While the rice rests, peel the mangoes and slice the flesh away from the pit into neat slices. Toast the sesame seeds in a dry pan over low heat for 1-2 minutes, shaking often, until lightly golden and fragrant.

   2 medium (about 400 g flesh) ripe mango1 tbsp white sesame seeds
7. 7

   Divide the coconut sticky rice between 2 plates or shallow bowls. Arrange the mango alongside, spoon over a little of the reserved sweet coconut sauce and the salted coconut topping, then scatter with toasted sesame seeds. Serve slightly warm or at room temperature.

   2 medium (about 400 g flesh) ripe mango1 tbsp white sesame seeds300 ml coconut milk55 g sugar1/4 tsp salt80 ml coconut milk1 pinch salt

Origin & History

Khao Niao Mamuang is one of Thailand’s most beloved desserts, especially associated with mango season during the hot months. It pairs sweet coconut-infused sticky rice with ripe tropical mango, a combination that reflects the country’s deep love of balancing rich, salty, and sweet flavors in desserts.