Salt Roads Recipe
Mango Sticky Rice (Khao Niew Mamuang)
Mango Sticky Rice
Thailand
Servings
4
Prep
4 hrs 15 mins
Cook
25 mins
Total
4 hrs 40 mins
Ingredients
300 g glutinous (sticky) rice
400 ml coconut milk
80 g sugar
½ tsp salt
2 ripe mangoes, sliced
Coconut topping
150 ml coconut milk
½ tsp salt
1 tsp cornflour (optional, for thickness)
Steps
Soak the glutinous rice in water for at least 4 hours, then drain.
Steam the rice for 20–25 minutes until tender and translucent.
Heat the coconut milk with the sugar and salt until dissolved, without boiling.
Transfer the hot rice to a bowl and pour over most of the coconut milk mixture.
Cover and rest for 10–15 minutes to allow the rice to absorb the liquid.
Heat the topping coconut milk with salt and cornflour (if using) until slightly thickened.
Serve the rice warm or at room temperature with sliced mango and a spoon of coconut topping.
Serve slightly warm or at room temperature. Commonly eaten as a dessert or afternoon sweet, especially during mango season.