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Riz Gluant à la Mangue (Khao Niao Mamuang)

Name: Riz Gluant à la Mangue (Khao Niao Mamuang)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: TH
Ingredients: 300g Thai glutinous (sticky) rice; 400ml tin coconut milk, divided; 90g sugar; ¾ tsp salt, divided; 1 tsp rice flour or cornflour; 2 large ripe mangoes (ideally Nam Dok Mai or Ataulfo); 1 tbsp toasted yellow mung beans or sesame seeds; 1 pandan leaf, knotted (optional); about 1.5 liters total, plus 1 tbsp water, for rinsing, soaking, steaming and the topping

Photo : Markus Winkler / Unsplash

15m

Prépa

25m

Cuisson

Portions

Facile

Difficulté

Le dessert préféré de Thaïlande : riz gluant nappé de crème de coco sucrée-salée, mangue bien mûre et graines grillées.

#thai#dessert#mango#sticky rice#coconut#vegan#gluten-free#street food

Portions

4portions

Ingrédients

Nutrition

calories560

protein7g

carbs92g

fat20g

fiber4g

Par portion

Étapes

Soak the rice

Rinse the rice in a bowl, changing the water a few times, until it runs almost clear. Cover with plenty of cold water and soak for at least 4 hours, or overnight.

300g sticky rice
about 1 liter, to cover water

⏱4:00:00

Steam the rice

Drain the rice well. Line a steamer basket with a thin clean cloth, spread the rice on it in an even layer, and steam over a pot of boiling water for about 25 minutes.

300g (soaked) sticky rice
about 500ml, in the steamer pot water

✅ C'est prêt quand : grains look translucent and feel soft and chewy all the way through

⏱25:00

Make the coconut soak

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Soak the hot rice

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Make the topping

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Serve

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Soak the rice

Rinse the rice in a bowl, changing the water a few times, until it runs almost clear. Cover with plenty of cold water and soak for at least 4 hours, or overnight.

300g sticky rice
about 1 liter, to cover water

⏱4:00:00

Steam the rice

Drain the rice well. Line a steamer basket with a thin clean cloth, spread the rice on it in an even layer, and steam over a pot of boiling water for about 25 minutes.

300g (soaked) sticky rice
about 500ml, in the steamer pot water

✅ C'est prêt quand : grains look translucent and feel soft and chewy all the way through

⏱25:00

Make the coconut soak

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Soak the hot rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the topping

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Central Thailand📅 Traditional🥭 TH

Glutinous rice has been a staple in Thailand and Laos for centuries, and sweetening it with coconut cream is one of the oldest Thai dessert techniques. Paired with fresh mango, it becomes khao niao mamuang.

The dish is at its best during the hot season from around March to June, when Thai mangoes are at their sweetest and street vendors sell it on almost every corner.