Mango Sticky Rice (Khao Niao Mamuang)
The quintessential Thai dessert—a delicate balance of sweet, salty, and creamy textures, featuring the world-renowned Nam Dok Mai mangoes.
Shopping List
4 Persons- Glutinous Rice (Long-grain)500g
- Fresh Coconut Milk400ml
- Premium Palm Sugar120g
- Sea Salt1/2 tsp
- Nam Dok Mai Mangoes2 Ripe
- Pandan Leaves2-3
Chef's Secret
"To achieve that high-end restaurant gloss, fold the coconut reduction into the rice while it is piping hot. The rice will absorb the milk, creating a natural pearlescent sheen without being mushy."
Ritual of Preparation
Effort
Elite
Duration
5h + 25m
Steaming the Rice
Rinse the glutinous rice 3-4 times until water runs clear. Soak in room-temperature water for at least 4 hours. Drain and steam in a bamboo steamer for 20-25 minutes until translucent and tender.
The Coconut Reduction
While rice steams, combine coconut milk, palm sugar, and salt. Heat gently until sugar dissolves—do not boil. Reserve 1/4 for drizzling, and stir the rest into the hot rice immediately.
Mango Preparation
Peel and slice the Nam Dok Mai mangoes into thick wedges or decorative fans. Ensure the mango is at room temperature to maximize the aroma and natural sweetness.
Artful Presentation
Place a generous mound of rice on a plate. Arrange mango slices alongside. Drizzle with the reserved coconut reduction and finish with toasted mung beans.
