Khao Niew Mamuang, also known as mango sticky rice, is a classic and refreshing Thai

dessert featuring sweet sticky rice with slices of ripe mango and a creamy coconut
sauce. Here's how to make it:

Ingredients:

For the Sweet Sticky Rice:

 1 cup glutinous rice (sweet rice)

 1 ⅓ cups water
 ⅔ cup coconut milk
 ½ teaspoon salt
 ¼ cup sugar (or to taste)

For the Coconut Sauce:

 ½ cup coconut milk

 2 tablespoons sugar
 ⅛ teaspoon salt
 1 tablespoon cornstarch (optional, for thicker sauce)

For Serving:

 1-2 ripe mangoes, peeled, sliced, or cubed

Instructions:

Making the Sweet Sticky Rice:

1. Rinse the rice: In a fine-mesh strainer, rinse the glutinous rice under cold
running water until the water runs clear. This removes excess starch for a better
texture.
2. Soak the rice: Soak the rinsed rice in enough water to cover it by at least an
inch for at least 4 hours, or preferably overnight. Soaking helps the rice cook
evenly and become soft and sticky.
3. Steam the rice: Drain the soaked rice. In a steamer basket, arrange the rice and
add the 1 ⅓ cups of water. You can also use a rice cooker with a steaming
function. Steam the rice for about 20-25 minutes, or until the rice is cooked
through and translucent.
4. Prepare the coconut milk mixture: While the rice is steaming, combine the
coconut milk, salt, and sugar in a small saucepan. Heat over medium heat,
stirring occasionally, until the sugar dissolves. You can adjust the sugar amount
to your preference for sweetness.
5. Combine rice and coconut milk mixture: Once the rice is cooked, transfer it to
a large bowl. Pour the warm coconut milk mixture over the rice and gently fold it
in using a spatula. Be careful not to mash the rice.
 6. Let the rice rest: Cover the bowl with a damp cloth and let the rice rest for 15-20
minutes. This allows the rice to absorb the coconut milk flavor and become even
stickier.

Making the Coconut Sauce (Optional):

1. In a small saucepan, combine the coconut milk, sugar, and salt. Heat over
medium heat, stirring occasionally, until the sugar dissolves.
2. For a thicker sauce: If you prefer a thicker coconut sauce, whisk in the
cornstarch mixed with a tablespoon of water to create a slurry. Bring the sauce to
a simmer and cook for a minute or two, until it thickens slightly.

Serving:

1. On a plate, spoon a generous amount of the sweet sticky rice. Arrange the
sliced or cubed mangoes on top.
2. Drizzle with the coconut sauce (optional). Enjoy your Khao Niew Mamuang!