Khao Niao Mamuang

Nutrition · per serving

Steps

1. 1

   Rinse the Thai glutinous rice under cold water 4-5 times until the water is mostly clear. Soak it in 500 ml water for 10 minutes while you prepare the rest; this short soak helps it cook faster for a weeknight version. Meanwhile, bring a few centimeters of water to a boil in a steamer or set up a heatproof colander over a pot.

   160 g Thai glutinous rice500 ml water
2. 2

   Drain the rice well, then steam it over medium heat for 18-20 minutes, covered, until the grains are glossy, tender, and no longer chalky in the center. If needed, flip the rice once halfway through for even cooking.

   160 g Thai glutinous rice
3. 3

   While the rice steams, make the coconut sauce: combine the coconut milk, granulated sugar, and fine salt in a small saucepan. Heat gently over low to medium-low heat, stirring until the sugar dissolves completely. Do not let it boil hard, or the coconut milk may split. Reserve about 80 ml of the sauce for serving.

   300 ml coconut milk55 g granulated sugar1/4 tsp fine salt
4. 4

   Transfer the hot steamed rice to a bowl and pour in the remaining coconut sauce. Fold gently until evenly coated, then cover and let it rest for 10 minutes so the rice absorbs the liquid and turns creamy but still distinct.

   160 g Thai glutinous rice300 ml coconut milk55 g granulated sugar1/4 tsp fine salt
5. 5

   Peel the mango and slice the flesh away from the pit into neat slices. Choose a fragrant, ripe mango that yields slightly to pressure for the best contrast with the rich rice.

   1 large (about 300 g flesh) ripe mango
6. 6

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

   1 large (about 300 g flesh) ripe mango1 tsp toasted sesame seeds

Origin & History

Khao Niao Mamuang is one of Thailand's most beloved desserts, pairing sweet coconut sticky rice with ripe mango at the height of mango season. It became especially associated with central Thailand, where rich coconut milk desserts and fragrant fruit are central to the cuisine. Today it is a classic street-food and restaurant sweet, enjoyed both locally and around the world.