Khao Niew Ma Muang – Mango Sticky Rice

Khao Niew Ma Muang – Mango Sticky Rice

Quick, simple, and delicious, mango sticky rice (khao niew ma muang) is one of the finest desserts not only in Thailand, but the world over. It is as simple as cooking rice, whipping up a quick sauce of sugar and coconut cream, and topping it with a bit of sliced mango.

Mango sticky rice is also one of Ayana’s favorite desserts. When she was in Thailand on the island of Koh Yao Noi, she would go back each morning to the pier, in fact to the same lady, and buy one of her glorious little banana leaf-wrapped packets of joy. She would sit and eat her breakfast and watch the tide rolling in. While it started with just one packet, by the end of her time on the island it was often two or three (they’re just that good).

While in Thailand it is common practice to steam the mixture wrapped in a banana leaf, that adds many layers of difficulty for the home cook in the states. For the sake of ease, I skip the steaming and the banana leaf, and she tells me it is (almost) as good.

This dessert is best made with glutinous rice, as it is slightly sweeter and stickier, but if that isn’t available (as it often isn’t), jasmine rice will do just fine.


Mango Sticky Rice


Khao Niew Ma Muang – Mango Sticky Rice

1 cup jasmine rice (or Thai glutinous rice)
1.5 cups water
1.5 cups coconut cream
½ cup sugar
½ tsp salt
2 tsp rice flour
2 tbsp toasted sesame seeds
2 mangos, sliced thin


Begin by cooking the rice. If you struggle to cook rice on the stove, here is the foolproof method: add rice and water to a small saucepan with a lid and bring to a boil over medium-high heat. When the rice reaches a good boil, turn the heat down to low and simmer covered for 10 minutes. After simmering, remove the saucepan from heat and allow to steam for 10 additional minutes. When you open the lid after the 10 minutes of steaming, you should have a pot of perfectly cooked rice.

In another saucepan, make the coconut sauce by combining 1.5 cups coconut cream (scoop the solids from the top of a can of coconut milk), ½ tsp salt, 2 tsp rice flour, and ½ cup sugar. Stir this well over medium-low heat until it is hot and well-combined.

Add the rice to the sauce, and mix together until evenly distributed. It can be served warm or cool, depending on preference. The mixture will thicken as it cools, so it is also a question of preferred texture.

Serve topped with toasted sesame seeds and thinly sliced mango.



Related Recipes:

Thai Beef Salad

Panang Fish Curry

Pad Thai

Thai Tea Pudding

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