all breakfast recipes/ all dessert recipes/ Breakfast/ Dessert/ little desserts/ sweet breakfast/ thai

Thai coconut sticky rice with mango – Khao Niao Mamuang

8 June 2018 (Last Updated: 14 January 2019)


Thai coconut sticky rice with mango – Khao Niao Mamuang

When preparing this dessert I didn’t expect much from it, in the end it’s just rice, coconut milk and mango. But when we tried this Thai delicacy, we understood why it’s so popular on the streets of Thailand and in Thai restaurants abroad. It’s something very simple, but packed with flavour – sticky rice with coconut milk, sweetened with palm sugar. Served with juicy and ripe mango, coconut sauce and shredded coconut sprinkled on top.

A few words about the ingredients: Thai glutinous/sticky rice is a short grain rice variety that is very sticky after cooking (resembles sushi rice, but it’s not the same). It has a really interesting texture, which makes it very delicious. As an alternative you can use jasmine rice (instructions are also in the recipe). The taste will be almost the same, only the texture of the dessert is a little different. With this type of rice, this dessert can be prepared faster – jasmin rice doesn’t need to be soaked in water.

Thai sticky/glutinous rice is not boiled, but steamed, usually in special basket steamers (they must be lined with gauze or cloth). In Thailand, it’s traditionally steamed in special conical-shaped steamers, which are placed above the fire.

On this blog, you can read about a very simple method for steaming rice (click the link to see the photos). Rice is steamed using a splatter guard, which is put over a pot of boiling water (you can also use a small mesh strainer, works the same, I checked it). It’s a really simple method, great also for steaming vegetables, for example broccoli.

Palm sugar is often used in South-East Asian cooking. Usually you can buy it in the form of small disks, that need to be crushed (I usually pound the bag slightly with meat mallet). It has a wonderful taste – like lemon sugar, delicious, really. You can also use regular ‘white’ granulated sugar (which is also more commonly used for this recipe), but for me sticky rice tastes much better, sweetend with palm sugar.

Sticky rice and palm sugar can easily be bought in asian food stores.

Thai coconut sticky rice with mango can be eaten as a dessert (I‘ve found recipes, which call for ½ cup of rice and ½ cup of sugar!) or for breakfast – like my recipe, as it’s not overly sweet.

The most important ingredient here is mango, make sure it’s ripe and sweet (you can also use fresh and ripe pineapple).

If you love thai cuisine as much as we do, make sure to check out my red curry with shrimp and spinach recipe!

(Thai coconut sticky rice on the photos was prepared from 1 cup of rice, but I found it a bit too much, so from the recipe below you will have a little less rice than on the photos.)

thai coconut sticky rice with mango
thai coconut sticky rice with mango, close-up on a plate

Thai coconut sticky rice with mango

Thai sticky rice, sweetened with palm sugar, served with coconut sauce and ripe and juicy mango. This is such a simple and tasty dessert!
Prep Time 15 minutes
Cook Time 20 minutes
soaking the rice 2 hours 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 1251kcal
Author Aleksandra

Ingredients

when using Thai sticky rice:

  • 3/4 cup Thai sticky/glutinous rice about 160g
  • 1 and ¼ cup coconut milk from a can
  • 35 g palm sugar or about 25g white granulated sugar
  • a large pinch of salt
  • 1.5 teaspoons rice flour
  • 1 mango ripe, preferably Ataulfo / Champagne / Honey variety, or fresh, ripe pineapple
  • shredded coconut for sprinkling

when using jasmine rice:

  • ½ cup jasmine rice about 95g
  • 1 cup boiling water
  • 1 cup coconut milk from a can
  • 35 g palm sugar or about 25g white sugar
  • a large pinch of salt
  • 1 teaspoon rice flour
  • 1 mango ripe, preferably Ataulfo / Champagne / Honey variety, or fresh, ripe pineapple
  • shredded coconut for sprinkling

Instructions

Method, when using Thai glutinous rice:

  • Prepare the rice: Soak the rice for 2 hours or more, maximally overnight.
  • Rinse the soaked rice with water.
  • Steam the rice for about 20 minutes, it’s ready when it’s soft and translucent.
  • How to steam the rice: pour boiling water into a large pot, put a splash guard or a fine mesh strainer on top (it shouldn’t touch the water surface). Place the soaked rice on it, in an even layer, cover with a second pot or a lid (large enough to cover the rice without touching it). Fine mesh strainer will only work with small amounts of rice, you need to make a hollow in the rice portion, it‘s thickness should be even on every wall of the strainer (or the rice won‘t cook evenly). Cook over medium heat until soft. Larger amounts of rice, e.g. 2 cups, should be stirred once during steaming.
  • Soak the rice in coconut milk: Transfer the rice into a medium bowl, smooth its surface with the back of a spoon.
  • After opening the coconut milk can, mix thoroughly its content – thick and thin part. Pour coconut milk into a small pot (1 and ¼ cup), add sugar and salt, cook over medium heat (but don’t let it boil) until the sugar dissolves.
  • Add ¾ cup coconut milk with sugar to the rice, leave ½ cup in the pot.
  • Cover the bowl with plastic foil, let stand for 30 minutes, or until the rice absorbs the liquid.
  • Prepare the coconut sauce: add the rice flour to the remaining coconut milk in the pot, cook on medium heat for several minutes, until thickened.
  • Prepare the mango: peel, remove the pit and cut into slices.
  • Serve: place a portion of rice on a small plate, then mango slices on top, pour the coconut sauce over and sprinkle with shredded coconut. Serve warm.

Method, when using jasmine rice:

  • Cook the rice: Rinse the rice, add to a small pot, add a pinch of salt, pour 1 cup of boiling water, cover, bring to a boil, reduce the heat to a minimum and cook for about 15 minutes or until the water is absorbed and the rice is soft.
  • After opening the coconut milk can, mix thoroughly its content – thick and thin part.
  • Pour 1 cup of coconut milk into a small pot, add sugar, a pinch of salt and cook over medium heat until the sugar is dissolved, remove from the heat.
  • Pour ¾ cup of milk with sugar over the rice, mix together, leave for about 10 minutes, until most of the milk is absorbed. The rest of the milk stays in the pot.
  • Coconut sauce: add 1 teaspoon of rice flour to the remaining 1/4 cup of milk in the pot, cook for a couple of minutes, stirring, until thickened.
  • Prepare the mango: peel, remove the pit and cut into slices.
  • Serve: place a portion of rice on a small plate, then mango slices on top, pour the coconut sauce over and sprinkle with shredded coconut. Serve warm.
  • Enjoy!

Notes

1 cup is 240-250 ml

Nutrition

Calories: 1251kcal
Course Breakfast, Dessert
Cuisine thai
Keyword thai coconut sticky rice with mango, thai sticky rice

Did you make this recipe? Let mi know how you liked it in the comments below!

Last Updated on

You Might Also Like

No Comments

Leave a Reply