Image: Mai Siam

Sticky Rice with Mango

Khao Niew Ma Muang

This traditional Thai dessert is made with a special strain of rice which is glutinous. It is cooked in coconut milk and served with sliced mango but feel free to replace mango with another fruit, such as bananas, if you wish. It is usually served warm or at room temperature.


  • 2 mangos (peeled and sliced lengthways)
  • 300 g glutinous rice
  • 1 tin (400ml) Mai Siam Coconut Milk
  • 1 tsp cornflour
  • 1 tbsp water
  • ? tsp salt
  • 28 g Mai Siam Palm Sugar
  • Toasted sesame seeds to garnish

Method?1; Cooking in a steamer

  • Soak the rice in water overnight.
  • Drain the rice and spread loosely in a dry shallow dish and steam the rice dry over medium heat for 30 minutes (check time) until the rice grains are translucent and chewy.

Method 2; Cooking in the microwave

  • Soak the rice in water overnight.
  • Place the rice in a microwaveable glass dish and pour in 330ml of water.
  • Cover the dish and microwave for 3 minutes on full power.
  • Stir the rice well and return to the microwave.
  • Cook for a further 3 minutes and stir again. Return the rice to the microwave and cook for a further 3 minutes.
  • Pour the coconut milk in a pan, add the sugar and salt.
  • Heat this mixture gently until the sugar has melted and remove it from the heat.
  • Pour half the coconut sauce into the rice and stir well. Some people add a pinch of salt to the rice at this stage for extra flavour but this is optional.
  • Allow the hot rice to absorb the coconut sauce. This should take about 10 minutes.
  • Heat the remaining coconut milk together and add a mixture of cornflour and water. When the coconut milk thickens, remove it from the heat.
  • To assemble the dessert, place a spoonful of rice on a plate and some sliced mango next to the rice.
  • Spoon some coconut sauce over the rice and garnish with a sprinkling of toasted sesame seeds.

Serves 6