Coconut Sticky Rice with Fresh Mangos

Khao Neow Mamuang


Preparation info

  • Difficulty


  • Makes

    4 to 6

    servings as part of a multi-dish meal

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

In Thailand, street stalls with tall piles of mangos signals a maker of this fruity, nutty delicacy. In that tropical land, the rice is served room temperature. But since our climate is cooler, keep the rice slightly warm (about 80° to 90°F or 27° to 32°C) for the most pleasant experience. This ensures tender rice and maximum flavor. If you can’t find yellow mung beans, use toasted peanuts and/or sesame seeds instead.


Rice Seasoning Mixture

  • ½ cup Canned coconut milk, stired well
  • ½ cup Granulated sugar
  • ½ tsp. Kosher salt
  • 4 Pandan leaves, tied in knot

Coconut Topping

  • 1 cup Canned coconut milk, stirred well
  • 4 tsp. Light brown palm sugar
  • tsp. Kosher salt
  • 2 tsp. Rice flour
  • 2 to 4 large Mangos, ripe, peeled and cut into thick slices


  1. Soak sticky rice in room temperature water overnight, (or in lukewarm water for 1 hr), drain well. Soak mung beans in hot tap water for 1 hr (110°F or 34°C); drain well.
  2. Toast beans in a dry wok or sauté pan (non-stick works best) over medium heat, stirring often until dry and golden brown.
  3. Transfer drained rice to a Thai sticky rice steamer basket or any steamer lined with material to prevent rice from falling through (such as cheesecloth), cover and steam over boiling water for 30 to 45 minutes until cooked through.
  4. In a small saucepan, combine ½ cup coconut milk, granulated sugar, ½ tsp. kosher salt, and pandan leaves; bring to a boil. Remove from heat, cool slightly; use a pair of tongs to squeeze out much juice as possible from the pandan leaves. Combine this mixture with cooked rice, folding the two together until thoroughly mixed. Cover, and set aside to rest for 15 minutes, allowing rice to absorb all of the seasonings.
  5. Meanwhile, whisk together 1 cup coconut milk, palm sugar, ⅛ tsp. kosher salt, and rice flour until very smooth. Heat in a saucepan over medium heat, whisking constantly, until mixture thickens and comes to a boil.
  6. Serve slightly warm or room temperature mounds of the rice with mango, drizzled with coconut sauce and sprinkled with toasted mung beans.