fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Mango Sticky Rice

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

Mango and coconut are a match made in dessert heaven. Pair them with sticky rice and you have the famous Thai street food khao niaow ma muang (mango sticky rice). It’s a beautifully creamy tropical dessert that is a wonderful finish to a meal.

WATCH THIS RECIPE

THAI MANGO STICKY RICE

PREP TIME

10 minutes + overnight soaking

COOK TIME

40 minutes + 1 hour
resting

SERVES

4

Ingredients

2 mangoes, peeled and sliced

crispy fried mung beans or sesame seeds to serve (optional)

 

Sticky rice:

2 cup glutinous rice*

½ cup coconut milk

2½ tbsp white sugar

½ tsp sea salt

 

Coconut sauce:

½ cup coconut milk

4 tsp white sugar

¼ tsp sea salt

1½ tbsp rice flour

Steps

Place the glutinous rice in a bowl, cover with plenty of water and set aside to soak overnight.

To cook the sticky rice, fill a wok about one-quarter full with water and bring to a simmer. Line the base of a large bamboo steamer with cheesecloth or a light tea towel. Drain the sticky rice and pile it onto the cheesecloth and cover with edges of cheesecloth. Cover with bamboo steamer lid. Steam for 30 minutes or until tender.

In a separate large bowl, whisk together the remaining ingredients for the sticky rice…the coconut milk, sugar and salt. Once the sticky rice is cooked, transfer the warm rice immediately into the coconut milk mixture. Stir until well combined. Cover and rest for at least 1 hour.

For the coconut sauce, combine the coconut milk, sugar, salt and rice flour in a saucepan over medium heat. Cook, stirring, over medium heat for 3-5 minutes until thickened slightly.

Icon 5

To serve, divide mango slices between 4 serving plates.  Serve with sticky rice and coconut sauce. Sprinkle with mung beans or sesame seeds if using.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen