Mango sticky rice, or khao niew mamuang, is a popular dessert that symbolises abundance, hospitality and the harmony of sweet and savoury flavours in Thai cuisine. It is a staple dish at festivals and family gatherings throughout the year
| Created by | Spinneys |
| Prep time | 20 minutes |
| Soaking Time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 662 |
| Fat | 22g |
| Saturates | 18g |
| Protein | 9g |
| Carbs | 110g |
| Sugars | 39g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse the rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for the best texture. Drain and transfer it to a bamboo or metal steamer lined with cheesecloth. Steam over a medium heat for 25-30 minutes, flipping the rice halfway through for even cooking.
Combine the coconut milk, sugar and salt in a saucepan over a medium-low heat. Stir until the sugar has dissolved. Remove from heat and set aside.
Once cooked, transfer the sticky rice to a bowl. Pour 250ml of the coconut milk mixture over the rice and gently mix. Cover and let it absorb for 15 minutes.
Stir the corn flour and water together. Return the coconut milk mixture to a pot and add the corn flour slurry to it. Cook over a medium heat, stirring until thickened. Remove from the heat and allow to cool.
Divide the sticky rice between 4 plates. Peel and slice the mangoes. Arrange fresh mango slices next to the rice and drizzle over the thick coconut milk sauce.
Serve the mango sticky rice sprinkled with toasted sesame seeds.
