Thai Coconut Sticky Rice with Mango (Kao Niew Mamuang)

“In summer of 2022 after getting bored trying to eat odds and ends out of my pantry, I had a craving for Thai food. During that time I added my Thai Red Curry with Shrimp & Pineapple recipe and also this coconut sticky rice. It is something I had wanted to try for awhile, especially because I love mango. At first I thought it might be a bit of a pain to make, since I didn’t have the traditional sticky rice steamer pot, but wrapping the rice in cheese cloth and putting it in my normal steamer basket worked great.” – April Ferre

Thai Coconut Sticky Rice with Mango (Khao Niew Mamuang)

Course: Desserts – Other Desserts
Cuisine: Thai


  • 2 Cups Sweet Rice
  • 1 19- Ounce Can Coconut Milk Divided
  • 9 Tablespoons Sugar Divided
  • 1/2 Teaspoon Salt
  • 2 to 3 Large Mangoes
  • Toasted Sesame Seeds For Garnish


  • In a large bowl, wash rice until water is almost clear. Soak rice in water overnight, 12 to 24 hours.
  • To make the coconut cream sauce: In a small bowl, combine 2/3 cup coconut milk and 3 Tablespoons sugar. Bring to a boil and then reduce heat and simmer until thickened to desired consistency, stirring occasionally. Remove from heat and set aside.
  • Line a colander with cheesecloth. Pour in rice to drain. In a large both with a steamer insert, bring water to a boil.
  • Wrap the rice in the cheesecloth and place into the steamer insert, distributing the rice evenly. Steam the rice for 15 to 20 minutes or until the grains become translucent.
  • While rice is steaming, combine the remaining coconut milk, 6 Tablespoons sugar and salt in a small saucepan. Heat the mixture over medium heat, stirring well until the sugar is dissolved. Do not boil, but keep warm.
  • When rice is cooked, transfer to a large bowl and add warm coconut milk. Stir to combine. Cover bowl with a dish cloth and let sit for at least 5 minutes or until the rice absorbs all the coconut milk.
  • In the meantime, peel and thinly slice the mangoes.
  • Place a scoop of stick rice on a small serving plate (a 1/2 cup measuring cup makes a nice mold), garnish with toasted sesame seeds and serve with sliced mango drizzled with coconut cream sauce.

2022 Recipe – April Ferre – From the Forked Spoon