World Flavors Cookbook

Mango Sticky Rice (Khao Niew Mamuang)

The ultimate Thai summer dessert — sweet, salt-accented glutinous rice served with perfectly ripe yellow mangoes and a rich coconut cream sauce.

Cuisine: Thailand

Ingredients

• 2 cups glutinous (sticky) rice, soaked for 4 hours
• 1 cup coconut milk
• 1/2 cup sugar
• 1/2 tsp salt
• 2 ripe yellow mangoes, peeled and sliced
• 1 tbsp toasted mung beans or sesame seeds for garnish
• Topping Sauce: 1/2 cup coconut milk, 1 tbsp sugar, 1/4 tsp salt, 1 tsp cornstarch

Instructions

1. Steam the soaked sticky rice for 20-25 minutes until tender.
2. While rice is steaming, heat coconut milk, sugar, and salt in a pan until sugar dissolves (do not boil).
3. Transfer hot steamed rice to a bowl. Pour the coconut milk mixture over it. Cover and let rest for 20 minutes.
4. Make the topping sauce by simmering coconut milk, sugar, salt, and cornstarch until thickened.
5. Serve the rice with sliced mangoes and a drizzle of the topping sauce. Garnish with toasted mung beans.