Mango Sticky Rice

1. 1

   Prepare and Soak the Rice

   Rinse the Thai sticky rice thoroughly 6-10 times under cold running water, swirling and draining each time, until the water runs completely clear. This removes excess starch and ensures fluffy texture. Place the rinsed rice in a large bowl and cover completely with fresh cold water. Soak for 6 hours at room temperature.

   6h

   Tips:

   • • Don't skip the soaking time - it's crucial for proper texture
   • • The water should be at least 2 inches above the rice level
   • • If pressed for time, minimum soak is 4 hours but 6 is ideal
2. 2

   Steam the Sticky Rice

   Drain the soaked rice completely. Line a bamboo steamer basket or metal steamer with cheesecloth. Spread the rice evenly in the steamer. Bring water to a rolling boil in the steamer pot (water should not touch the rice). Place steamer over boiling water, cover, and steam for 15 minutes until the rice is translucent and fully cooked. The grains should be tender but still have bite.

   15m

   Tips:

   • • Don't let the water touch the rice - it must be steamed, not boiled
   • • Keep the lid on during steaming to maintain consistent heat
   • • Rice is done when grains are translucent and tender to bite
3. 3

   Prepare the Sweet Coconut Mixture

   While rice steams, combine 800ml coconut cream, 150g sugar, and 1 tsp salt in a medium saucepan. Heat over medium heat, stirring continuously in one circular direction with a wooden spoon. Continue stirring gently until the sugar and salt completely dissolve. Bring the mixture to a gentle boil, then immediately remove from heat. Do not let it boil vigorously or too long.

   8m

   Tips:

   • • Stir in one direction to maintain the cream's smooth consistency
   • • Watch carefully - don't let it boil too hard or the cream may separate
   • • The mixture should be hot when combined with rice
4. 4

   Combine Rice and Coconut Mixture

   Transfer the hot steamed rice to a large mixing bowl. Immediately begin adding the hot coconut mixture gradually, one large spoon at a time, gently folding and mixing thoroughly after each addition. Work slowly to ensure the rice absorbs the liquid evenly. The mixture should resemble a shimmering, grainy pudding texture - wet but not soupy. Cover the bowl tightly with a lid or plastic wrap and let rest for 10 minutes to allow full absorption.

   15m

   Tips:

   • • Add coconut mixture gradually, not all at once
   • • Fold gently to avoid crushing the rice grains
   • • The rice will continue absorbing liquid as it sits
   • • Covering prevents the surface from drying out
5. 5

   Prepare the Coconut Topping Sauce

   In a small saucepan, combine 200ml coconut cream with 1/3 tsp salt. Heat over medium heat, stirring occasionally, until the mixture just comes to a boil. Remove from heat immediately and set aside. Keep warm until serving time.

   5m

   Tips:

   • • This thinner sauce is meant to be drizzled, not mixed in
   • • Keep it warm but not hot when serving
6. 6

   Toast the Mung Beans

   Place yellow mung beans in a dry skillet or wok over low heat. Toast for 2-3 minutes, stirring frequently, until the beans become golden brown and emit a nutty aroma. They should be crispy. Remove from heat and set aside to cool.

   3m

   Tips:

   • • Watch carefully - mung beans can burn quickly
   • • No oil needed - dry toast brings out natural oils
   • • They'll continue to crisp as they cool
7. 7

   Prepare the Mangoes

   Peel the mangoes and remove the flesh from the pit. Cut the mango flesh into neat, bite-sized slices, approximately 1/4 inch thick. For traditional presentation, cut lengthwise slices. Arrange attractively on a cutting board or plate.

   10m

   Tips:

   • • Choose mangoes that are ripe but still firm for clean slices
   • • Slightly chilled mango provides nice temperature contrast
   • • Keep mango slices covered until serving to prevent browning
8. 8

   Plate and Serve

   For each serving, place a generous portion of the coconut sticky rice on a plate or in a bowl. Arrange mango slices alongside or on top of the rice. Drizzle with the warm coconut topping sauce. Sprinkle toasted mung beans over the top for crunch and visual appeal. Serve immediately while the rice is still slightly warm and the mango is cool.

   5m

   Tips:

   • • Serve while rice is still slightly warm for best flavor and texture
   • • Don't overdress - let diners add more coconut sauce to taste
   • • The contrast of warm rice and cool mango is essential
   • • Best enjoyed fresh - doesn't store well once assembled

• •Use authentic Thai sticky rice (khao niao) - Japanese or Chinese sticky rice won't work the same way
• •The key is the quality of mangoes - wait for mango season or use the ripest, sweetest mangoes available
• •Fresh coconut cream makes a significant difference in flavor compared to canned
• •The rice should be slightly warm and the mango slightly cool when served for the best contrast
• •Don't make too far in advance - sticky rice is best within 2-3 hours of preparation
• •If rice seems dry after resting, you can gently mix in a bit more warm coconut cream
• •Store leftover rice covered at room temperature for up to 4 hours, or refrigerate for 1 day (warm gently before serving)
• •In Thailand, this is traditionally eaten with a spoon, not chopsticks

• •
  Thai iced tea
• •
  Fresh coconut water
• •
  Jasmine tea
• •
  Lemongrass tea
• •
  Serves as the perfect ending to spicy Thai meals like som tam or pad krapow

Mango Sticky Rice (Khao Niao Mamuang) traces its origins to the late Ayutthaya period in Thai history. Written records from that era describe a fondness for sweet dishes, including mentions of 'ok rong' mango, a cultivar native to Thailand. During King Chulalongkorn's reign (1868-1910), documents reference 'khao niao moon' being consumed alongside ripe mango, suggesting the pairing has been enjoyed for at least 150 years. The dessert became increasingly popular throughout the 20th century and is now considered one of Thailand's most iconic dishes, recognized worldwide. It represents the Thai philosophy of balancing flavors and textures - sweet, salty, creamy, and fresh - in a single dish. The dessert's popularity peaks during Thailand's hot season (April-May) when mangoes are at their sweetest and most abundant.

Authentic Thai mango sticky rice relies on several key elements: First, the rice must be genuine Thai sticky rice (khao niao), which has a different starch composition than Chinese or Japanese sticky rice varieties. Second, traditional recipes call for specific Thai mango varieties - mamuang ok rong and mamuang nam dok mai - prized for their sweetness, smooth texture, and lack of stringy fibers. Third, the coconut cream should be rich and high in fat content; fresh coconut cream is preferred in Thailand. Fourth, proper technique is essential: the rice must be steamed (never boiled), and the coconut mixture must be added while both rice and liquid are hot to ensure proper absorption. Finally, the balance of sweet and salty in both the rice mixture and topping sauce is crucial - Thai desserts characteristically include salt to enhance and balance sweetness rather than compete with it. Street vendors in Thailand have perfected this dish over generations, and the best versions showcase the natural sweetness of perfectly ripe mangoes without overwhelming them with excessive sugar or coconut.