Thailand Khao Neow Ma Muang (Sticky Rice with Mango)
Khao neow ma muang, or sticky rice with mango, is one of Thailand's most popular desserts. Sticky rice is used in many Thai dishes, and in this recipe, it's steamed, sweetened with sugar and coconut cream, and served with mango. When mango is in season, Bangkok's markets and street food vendors sell lots of khao neow ma muang.
Recipe Servings: 10
Prep Time
30 minutes
+ 6 hours resting
+ 6 hours resting
Cook Time
35 minutes
Total Time
7 hours 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5½ cups (1 kg) Thai sticky rice
- 3½ cups (800 ml) coconut cream
- ¾ cup (150 g) sugar
- 1 tsp (5 ml) salt
- 1 cup (200 ml) coconut cream
- 1/3 tsp (1.5 ml) salt
- 5 ripe mangoes
Directions
- Wash rice about six times until water is clear and then let it soak for about 6 hours.
- Steam rice in a steamer for about 15 minutes.
- Pour coconut cream into a large pot.
- Cook while stirring in one direction so it doesn't curdle.
- Add sugar and salt, stirring to dissolve sugar.
- Bring to a boil and then remove from heat.
- Transfer rice to a heat-proof bowl.
- Add coconut cream mixture little by little to rice so rice remains sticky and doesn't get mushy, stirring gently.
- Combine coconut cream and salt in a small saucepan.
- Cook over medium heat until boiling.
- Transfer to a bowl to use as a topping.
- Peel and slice mangoes.
- Serve each portion of sticky rice with about half a mango.
For Sticky Rice:
For Topping:
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