📝 About This Recipe
Transport your senses to the vibrant streets of Bangkok with this elevated take on the classic Khao Niew Mamuang. This dish balances the rich, velvety creaminess of coconut-infused glutinous rice with the bright, floral acidity of perfectly ripened honey mangoes. While traditionally a dessert, our version is tailored for a luxurious brunch, featuring a delicate balance of sweet and salty notes that provide a sustained energy boost for your morning.
🥗 Ingredients
The Sticky Rice
- 2 cups Thai Sweet Rice (also known as glutinous rice; must be soaked for at least 4 hours or overnight)
- 1.5 cups Water (for steaming)
- 1 piece Pandan leaf (tied into a knot for aromatic infusion)
Coconut Infusion Sauce
- 1.5 cups Full-fat Coconut Milk (high quality canned or fresh)
- 1/2 cup Granulated Sugar (adjust slightly based on mango sweetness)
- 1/2 teaspoon Sea Salt (essential for balancing the sweetness)
Salted Coconut Drizzle
- 1/2 cup Full-fat Coconut Milk (reserved for topping)
- 1 teaspoon Cornstarch (mixed with 1 tsp water for a slurry)
- 1/4 teaspoon Salt (to create that signature savory-sweet contrast)
Fresh Elements & Garnish
- 3 pieces Ripe Nam Dok Mai or Ataulfo Mangoes (peeled and elegantly sliced)
- 2 tablespoons Yellow Mung Beans (peeled, soaked, and toasted until crunchy)
- 1 teaspoon Toasted Sesame Seeds (optional for extra nuttiness)
- 4 sprigs Fresh Mint (for a refreshing finish)
👨🍳 Instructions
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1
Begin by rinsing the glutinous rice under cold running water in a fine-mesh sieve until the water runs completely clear; this removes excess starch and prevents the rice from becoming a gummy paste.
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2
Place the rinsed rice in a large bowl, cover with at least 3 inches of water, and soak for a minimum of 4 hours, though overnight is preferred for the softest texture.
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3
Drain the soaked rice and wrap it in a clean cheesecloth or a traditional Thai bamboo steamer basket. Place the rice over a pot of boiling water, ensuring the rice does not touch the water itself.
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4
Steam the rice over medium-high heat for 25-30 minutes. Halfway through, carefully flip the rice bundle to ensure even cooking. The rice is ready when the grains are translucent and tender but still distinct.
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5
While the rice steams, prepare the infusion sauce. In a small saucepan over medium heat, combine 1.5 cups of coconut milk, sugar, salt, and the knotted pandan leaf.
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6
Whisk the mixture constantly until the sugar is fully dissolved and the sauce is hot, but do not let it come to a boil, as this can cause the coconut oil to separate.
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7
As soon as the rice is finished steaming, transfer it immediately into a heat-proof bowl. Pour the hot coconut infusion sauce over the hot rice.
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8
Gently fold the rice and sauce together using a wooden spoon. Cover the bowl tightly with a lid or plastic wrap and let it rest for 20 minutes. The rice will absorb the coconut nectar like a sponge.
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9
To make the salted coconut drizzle, heat the remaining 1/2 cup of coconut milk and salt in a small pan. Whisk in the cornstarch slurry and simmer for 1-2 minutes until thickened to a coating consistency.
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10
Prepare the mangoes: Slice the cheeks off the pit, peel back the skin, and cut the flesh into beautiful, uniform 1/4-inch thick slices.
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11
Toast the mung beans in a dry skillet over medium heat for 3-5 minutes until they turn golden brown and emit a nutty aroma.
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12
To plate, scoop a generous portion of the warm sticky rice into a bowl or onto a plate. Arrange the mango slices fan-style alongside the rice.
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13
Generously spoon the salted coconut drizzle over the rice and mangoes, then sprinkle with the toasted mung beans and sesame seeds for that essential crunch.
💡 Chef's Tips
Always use 'Glutinous' or 'Sweet' rice; regular long-grain jasmine rice will not achieve the correct sticky texture. Ensure both the rice and the coconut sauce are hot when you mix them together to ensure proper absorption. If your mangoes are slightly tart, add an extra teaspoon of sugar to the coconut drizzle to balance the flavors. Don't skip the salt in the coconut sauce; it is the secret ingredient that makes the sweetness of the mango pop. To keep the rice soft for hours, keep it in a tightly sealed container at room temperature; never refrigerate it before serving as it will harden.
🍽️ Serving Suggestions
Serve with a chilled glass of Thai Iced Tea or a hot cup of Jasmine Green Tea. Pair with a side of soft-boiled eggs if you prefer a more savory-sweet breakfast contrast. Add a few slices of dragon fruit or rambutan for a colorful tropical fruit platter effect. A drizzle of local wildflower honey over the mangoes adds an extra layer of floral complexity. For an indulgent brunch, serve alongside a small bowl of coconut yogurt topped with lime zest.