Authentic Khao Neeo Mamuang Recipe to Make At Home
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Where Did Khao Neeo Mamuang Originate?
When I first traveled to Thailand, one of the most memorable culinary experiences I had was savoring the iconic Thai Mango Sticky Rice, known locally as Khao Neeo Mamuang. It was a hot, bustling afternoon in Bangkok, and I found myself at a vibrant street market filled with the aroma of exotic fruits and freshly cooked dishes. Amidst the colorful chaos, a small stall caught my eye, where a kind vendor was meticulously preparing plates of this beloved dessert. The simplicity yet elegance of mango sticky rice immediately captivated me.
Thai Mango Sticky Rice is a beautiful fusion of flavors and textures. It combines sweet, creamy coconut-infused sticky rice with ripe, juicy mango slices, all topped with a luscious coconut sauce and a sprinkle of crispy mung beans or toasted sesame seeds. This dessert, though seemingly simple, carries profound cultural significance and a deep connection to the Thai way of life.
How to Make Khao Neeo Mamuang
Recreating Khao Neeo Mamuang at home is a delightful journey. The key is to start with the right ingredients. Thai glutinous rice, also known as sticky rice, is essential. Soaking it for several hours ensures it becomes tender and absorbs the rich coconut milk fully. Steaming the rice in a bamboo steamer enhances its texture, making it perfectly soft and sticky.
The coconut milk, gently heated with sugar and salt, transforms the steamed rice into a sweet and savory delicacy. The thickened coconut sauce adds a luxurious touch, drizzled over the assembled dish. Choosing the ripest, sweetest mangoes is crucial, as their natural sweetness complements the coconut rice beautifully.
This dessert not only brings a taste of Thailand into your home but also offers a glimpse into the country’s rich culinary heritage. Whether served at a dinner party or enjoyed as a comforting treat, Thai Mango Sticky Rice is sure to impress and delight with its exotic flavors and irresistible charm.
Chef’s Notes – Khao Neeo Mamuang
- Choose ripe, sweet mangoes for the best flavor. Ataulfo or Honey mangoes are excellent choices due to their smooth texture and sweetness.
- Ensure the rice is soaked for the recommended time to achieve the perfect sticky texture.
- Steam the rice with cheesecloth to prevent sticking and ensure even cooking. Check the water level in the steamer periodically to avoid drying out.
- Serve the sticky rice warm or at room temperature for the best texture and flavor. The mangoes can be chilled for a refreshing contrast.
- Enhance the dining experience by serving this dessert with Thai iced tea or coffee, which complements the flavors beautifully. Khao Neeo Mamuang can also be a great way to cap off a night of Thai cuisine featuring dishes like our Pad Kra Pao and Pad Thai.
Khao Neeo Mamuang — Thai Mango Sticky Rice
Dive into the delightful world of Thai cuisine with this authentic Mango Sticky Rice recipe! This beloved dessert combines sweet, creamy coconut-infused sticky rice with juicy, ripe mangoes, topped with a luscious coconut sauce and crispy mung beans. Perfect for any occasion, this dish is a crowd-pleaser and surprisingly easy to make at home. Get ready to impress your friends and family with this exotic treat!
4
servings10
minutes1
hour342
kcal20
minutes5
minutesKeep the screen of your device on
Ingredients
- Coconut Sticky Rice
½ cup uncooked Thai glutinous rice
½ cup creamy coconut milk
3 tablespoons granulated sugar
¼ teaspoon fine sea salt
- Thickened Coconut Sauce
¼ cup rich coconut milk
1½ tablespoons granulated sugar
⅛ teaspoon fine sea salt
¼ teaspoon cornstarch (or rice flour)
- Toppings
2 ripe yellow mangoes
1 tablespoon toasted sesame seeds (or crispy mung beans)
- Alternative Ingredients:
Coconut Milk: Almond milk for a lighter version
White Sugar: Coconut sugar for a healthier option
Rice Flour: Cornstarch as a thickening agent
Mangoes: Pineapple slices for a different tropical twist
Directions
- Prepare Sticky Rice – Rinse the glutinous rice under cold water until it runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
- Steam Rice – Drain the soaked rice and place it in a bamboo steamer lined with cheesecloth over an aluminum pot filled with boiling water. Steam for about 40 minutes until the rice turns soft and translucent.
- Sweeten Rice – While the rice is steaming, heat the coconut milk with sugar and salt over medium heat until dissolved and smooth. Once the rice is done, mix it with the sweetened coconut milk and let it sit covered for 20 minutes to absorb the flavors.
- Make Coconut Sauce – In a small pan, combine coconut milk, sugar, salt, and cornstarch over medium heat. Stir continuously until the mixture thickens slightly but remains pourable.
- Assemble Dish – Place a portion of the coconut-infused sticky rice on a plate. Slice the mangoes and arrange them beside the rice. Drizzle the thickened coconut sauce over the rice and sprinkle with toasted sesame seeds or crispy mung beans.
Equipment
- aluminum pot
- bamboo steamer basket
- cheesecloth
- lid
Nutrition Facts
- Calories: 342kcal
- Fat: 11g
- Saturated Fat: 9g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 150mg
- Carbohydrates: 58g
- Fiber: 2g
- Sugar: 25g
- Protein: 3g
- Vitamin A: 15IU
- Vitamin C: 30mg
- Calcium: 2mg
- Iron: 4mg
Pad Kra Pao: Spicy Basil Pork Stir-Fry
Cooks in 15 minutesDifficulty: EasyGet ready to tantalize your taste buds with this Spicy Basil Pork Stir-Fry! This dish is a quick and easy way to bring the flavors of Thailand to your kitchen. With aromatic holy basil, savory ground pork, and a medley of sauces, this stir-fry is perfect for a weeknight dinner. Serve it over jasmine rice for a complete meal that’s ready in just 15 minutes!
Quick Chicken Pad Thai
Cooks in 30 minutesDifficulty: EasyDive into the vibrant flavors of Thailand with this Quick Chicken Pad Thai! This recipe is a game-changer, bringing the authentic taste of your favorite Thai restaurant right to your kitchen. Perfect for weeknight dinners, it's packed with tender chicken, crunchy peanuts, and a tangy tamarind sauce. Ready in just 30 minutes, it's a must-try for any food lover!
FAQs – Khao Neeo Mamuang
Can I use regular rice instead of glutinous rice?
No, glutinous rice (also known as sticky rice) is essential for achieving the authentic texture and flavor of this dessert.
How long should I soak the rice?
Soak the rice for at least 4 hours or overnight for the best results. This ensures the rice cooks evenly and achieves the desired sticky texture.
What if I don’t have a bamboo steamer?
You can use a metal steamer or a heatproof colander set over a pot of boiling water. Line the steamer with cheesecloth to prevent the rice from falling through.
Can I use canned coconut milk?
Yes, canned coconut milk is recommended for its richness and convenience. Make sure to shake the can well before using.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the sticky rice gently before serving.
