Mango Sticky Rice
ข้าวเหนียวมะม่วง
Thailand's most famous dessert is a study in balance: warm, salted coconut rice against cool, honeyed mango. Three elements, nothing to hide behind.
- Preparation
- 4 hrs soak + 15 min
- Cooking
- 25 min
- Serves
- 4
Ingredients
Rice
- 1 cup Siamora Thai Glutinous Rice, soaked 4+ hours
- 200 ml coconut milk
- 3 tbsp sugar
- ½ tsp fine sea salt
To finish
- 2 ripe mangoes (Alphonso or Kesar are beautiful here)
- 80 ml coconut cream, warmed with a pinch of salt
- 1 tsp toasted sesame or crisp mung beans
Rice Collection
Thai Glutinous Sticky Rice
Cooked with
Siamora Thai Glutinous Sticky Rice
Method
- 01
Steam the soaked rice in a cloth-lined steamer for 20–25 minutes until translucent and tender.
- 02
Meanwhile, warm the coconut milk with sugar and salt until just dissolved — do not boil.
- 03
Turn the hot rice into a bowl, pour over the sweetened coconut milk, stir once, and cover for 15 minutes. The rice will drink it all.
- 04
Slice the mango cheeks and fan them beside a low mound of rice.
- 05
Spoon over the salted coconut cream and scatter with sesame.
Chef’s Tip
The salt in the coconut cream is not optional. Sweet against sweet is flat; sweet against salt is Thai.
To Serve
Serve just warm, never cold — the perfume of both rice and mango closes down in the refrigerator.
Nutrition
- Energy≈ 430 kcal / serving
- Protein6 g
- Carbohydrate78 g
- Fat11 g
Cooking this at home?