Khao Niew Mamuang: Classic Thai Mango Sticky Rice

(Updated Version)

Khao Niew Mamuang, or Thai mango sticky rice, is a dessert loved across the globe (TAM TIM KROB: THAI RED RUBIES). "Khao Niew" means sticky or glutinous rice, and "Mamuang" means mango. I’ve had plenty of Thai Mango Sticky Rice, but trust me, not all are worth raving about. Even in Thailand (CHIANG MAI & CHIANG RAI), some were just average, and the worst were those sold in the evening but made in the morning. But when it’s good, it’s really good - like the street food version I had in Pattaya. I tried a few varieties, including Sticky Rice with Dried Shrimp Sugar, Sticky Rice with Custard, and of course, the traditional Sticky Rice with Mango. I couldn't resist packing back to my hotel, stashing them in the fridge, and enjoying them bit by bit.

You can find Thai Mango Sticky Rice in Malaysia too, at Thai bazaars and street stalls. In Thai restaurants, it’s served beautifully and tastes incredible. Making this dessert isn’t difficult, but how you present it truly matters - a little effort in plating goes a long way.

Here’s what to know about the essentials

Glutinous Rice

Known as pulut pulih in our local Malay language (WAJIK PULUT; GLUTINOUS RICE CAKE) and sticky rice in Thailand, soaking the rice helps soften it during steaming, saving you time. Whether you prefer it soft or with a bit of bite is up to you. Glutinous rice is quite filling, so a small portion fits perfectly into Zen mindful eating.

 

Mangoes

Not all mangoes are created equal. Mangoes for desserts are different from those used in savory dishes. There’s a wide variety to choose from, so don’t be swayed by expensive imported mangoes. Our local Malaysian mangoes are just as delicious and far more affordable.

Pandan (Screwpine) Leaves
These can be added while steaming the rice or infused in the coconut milk to enhance the aroma and flavor.

 

Zen Mindful Version
Khao Niew Mamuang, or Thai mango sticky rice, can be transformed into a healthier version with just a few mindful tweaks. Instead of steaming the sticky rice with coconut milk and sugar, serve the warm coconut milk separately.

 

You can also prepare a palm sugar syrup as an alternative pairing, adding a subtle sweetness without overloading the dish. While traditionally palm sugar isn't part of the recipe, it brings a lovely twist.

 

I’ve made this dessert about five times now, and I enjoy experimenting with the presentation. Sometimes, I roll the sticky rice into small balls for a playful twist. Since we have banana trees at Nava’s Zen, I serve it on banana leaves for a rustic, natural look.

With these adjustments, you can enjoy the dessert while being mindful of the sticky rice, sugar, and coconut milk portions. Keeping the ingredients in balance allows you to savor this treat as part of a Zen mindful eating approach.

 

Ingredients

1 cup glutinous rice (soaked overnight and drained)

2-3 pandan (screwpine) leaves

1 cup thick coconut milk

100g palm sugar

Salt, to taste

Fresh mango cubes (as needed)

Method

Steam the glutinous rice with pandan leaves and a pinch of salt until light and fluffy. Set aside.

Warm the coconut milk gently.

Make a syrup by dissolving the palm sugar in water over low heat.

Serve the rice with fresh mango cubes, warm coconut milk, and palm sugar syrup on the side.