Mango with Sticky Rice, Khao Niaow Ma Muang

May 16, 2013
5 Ratings
  • Serves 2
Author Notes

Traditional Thai style sticky rice with coconut milk, Khao Niaow Moon, with mangoes. My grandmother recipe with measurements! My grandmother who's used to own a dessert catering business in Songkhla, Thailand, who never own a set of measuring spoons or cups taught me how to make this. —The High Heel Gourmet

What You'll Need
  • 1/2 cup Sticky Rice
  • 1/3 cup Coconut milk
  • 2 tablespoons Organic granulated sugar
  • 1/8 teaspoon Sea salt
  • 2 Yellow Mangoes
  1. 1) Soak the sticky rice at least 3 hours or over night
  2. 2) Cook the sticky rice by steaming for 20 minutes, turn the top over once after 10 minutes
  3. 3) While the rice is cooking, mix the rest of the ingredients together and microwave them for 30 seconds to one minute, but don’t let it boil. This is just to melt the granulated sugar and bring the mixture to a slightly warmer temperature. Don’t let the temperature pass over 120 degrees. It will make the grains of sticky rice too swollen and mushy and not as pretty. Leave it at room temperature and wait for the rice to be cooked. You need to do this BEFORE the sticky rice is cooked.
  4. 4) As SOON as the sticky rice is cooked, put it all in a bowl and pour the coconut milk mixture over it RIGHT AWAY. Stir until the sticky rice is all coated with the coconut milk mixture, then cover and let the sticky rice grains absorb the coconut milk. Leave it for 20 minutes. Don’t worry if it looks soupy at first. It should be. The coconut milk will be absorbed and dry afterward.
  5. 5) While you are waiting for the sticky rice to absorb the coconut milk, peel and cut the mangoes. Once the sticky rice is ready, serve them with mangoes.
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2 Reviews

Ariel S. June 11, 2013
I made this for breakfast this morning and completely loved the results. This is one of my favorite Thai dishes, and I always save room for some when eating at a restaurant with it on the menu. I started researching how to make my own, since I live steps from the International District in Seattle and have access to tons of inexpensive, quality Asian ingredients for my cooking. I soaked my rice overnight and steamed like a dream inside a cheesecloth! I loved how simple this method was compared to other recipes which instruct you to cook the coconut mixture into the rice on the stovetop. Thank you so much for sharing! I bought a 5-pound bag of Thai rice, so this is definitely going to be in heavy rotation around here. I'd love to try it with black sticky rice sometime soon! One question: what is the crisp topping/garnish this dish is frequently served with (I believe it appears in your photo, above)? It's so delicious; I would love to make some of my own. Thank you again!
Beautiful, M. May 18, 2013