Sticky rice with Mango (khao niaw moon mamuang)

This style of sticky rice is drier and less soft than the Thai rice pudding recipe, and follows a different method.


2 cup  white sticky rice

1 tsp   salt

¾ cup sugar

2 cup  coconut milk

1-2     Mango Peeled and chopped



1. First prepare the sticky rice. Rinse rice 2-3 times until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice. Let the rice stand in water for 6-8 hours minimum, or if possible overnight.

2. Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside a bamboo steaming basket. Put 6-8 cups of water in a sticky rice steamer. Then place the bamboo steaming basket inside sticky rice steamer. Be sure the bottom of the basket does not touch the boiling water. Place a standard 8 inch lid loosely over the top of the basket.

3. Turn on the heat, medium/high, and steam the rice for 45 minutes (or until tender).

4. Place 1½ cups cooked sticky rice in a saucepan and add 1½ cups water. Bring to a boil and cook for 12 minutes (or a bit more if you want the rice to be extra-soft). Add sugar, salt and coconut milk.

3. While the rice is cooking , dissolve salt and sugar in the coconut milk and heat, stirring to prevent lumps. When coconut milk boils remove from heat. Separate half cup for serving.

4. Add cooked rice into the coconut milk, stir thoroughly and cover. Set aside for about 1 hour to allow coconut milk to soak into the rice thoroughly.

5. When serving, spoon some of the coconut milk, set aside earlier, over the rice before topping with Mango.


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