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Sticky Rice With Mango-Khao Neaw Mamuang


Sticky Rice With Mango or Khao Neaw Mamuang in Thai is arguably the most famous dessert in Thailand. This dessert is rich with coconut infused glutinous rice and the natural sweetness of Thai mangoes. A great dessert to finish with any Thai meal. So, if you are going to try making this dessert, then, I’d recommend you use the “Nam Dawk Mai” mango variety which are in season now. If you are in Vancouver, you can get these mangoes from most local produce grocers in Chinatown. Please find a picture of this mango variety at the bottom of this post.


Recipe adapted from Thai’s Fabulous by Karnjana Leder

Sticky Rice With Mango-Khao Neaw Mamuang
(Printable Recipe)

Ingredients

3 Ripe Mangoes (sliced or diced)
250 g Glutinous Rice, soaked overnight and drained
1 ½ Cups Coconut Milk
1 ½ tsp Sea Salt
½ Cup Sugar (I used ¼ Cup)
1 tsp Rice Flour
Toasted Mung Beans, optional

Method

Put the glutinous rice in a steamer lined with a piece of thin linen cloth and steam for 30 minutes.

Blend rice flour in ¾ cup of the coconut milk. Cook over a low heat. Stirring constantly (do not let it boil) till thickens. Remove from the heat and reserve.

Mix remaining coconut milk with sugar and salt. Bring it to a boil, stirring constantly. Add in the coconut milk mixture into the cooked glutinous rice. Cover the rice mixture for 20 to 25 minutes before serving.

Arrange the mangoes to one side of the plate, place the glutinous rice to another side and serve with the reserved coconut milk and some toasted mung beans, if desired.


"Nam Dawk Mai” Mango

Comments

  1. I love this Thai dessert. Your presentation is very beautiful. I have to try and make it sometime. But buying mangoes here is very tricky. Very often they rot before they are ripe and sometimes they are tasteless!

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  2. Beautiful photos and presentation!! I've never had this before, it looks delicious.
    Happy Sunday~LeslieMichele

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  3. Dear Angie,

    After adding the coconut milk mixture to the glutinous rice, cover the rice mixture and cover(???) for 20 to 25 minutes - do I continue with the steaming ? (assuming I have already gone thru the first round of steaming the rice for 30 minutes) or just leave it covered for the milk to be absorbed into the rice. Thank you for your kind advice which is most appreciated. Love all your yumy pictures !!

    ReplyDelete
  4. Hi Joyce N, I have amended the recipe. Thanks. (a bit confusing, isn't it? :-)) Yes, after steaming the rice, mix in the coconut milk and just leave it covered. (no more steaming).

    ReplyDelete
  5. Gorgeous dessert. Anything with coconut and mangoes are superb.

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  6. yum!! I love sticky rice mango.. have u tried with durian ? In thailand, (Hat Yai especially) they eat with durian instead of mango

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  7. I love the sophisticated presentation of your recipe. This is somewhat new to me as this is the first time I have read an Asian recipe wherein rice is being classified as a dessert and not as accompaniment for the main course. This is wonderful! Sweet mangoes are really good!

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  8. this is, by far, one of my most favorite desserts of all time! Great presentation!

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  9. I lived in Thailand while in college and fell in love with this dessert! I cannot wait to try this recipe (it's been years since I've had it). Your photo is beautiful!

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  10. I've never had this dessert while dining out as it costs just as much as a main entree where I live so I was excited to try this at home....Your recipe is just as delicious as I had imagined it to be from everyone's description! Thank you so much for the post.

    ReplyDelete

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