Thursday, June 4, 2020

【泰式芒果糯米饭】Thai Mango Sticky Rice (Khao Niaow Ma Muang)


Summer is finally here and so is mango season! A good time to make this classic Thai dessert khao niaow ma muang. It is the most famous of all Thai desserts, and is a must have for us every summer when mangoes are in season.

2 杯 长糯米
400 克 新鲜 或 无糖罐头椰奶
7-8 大勺 糖
3/4 小勺 食盐
1/2 小勺 粘米粉/芡粉
1 大勺 绿豆瓣
2 叶 香兰叶/班兰叶
4 只 中型 芒果

2 Cup glutinous (sweet) rice
1 Can unsweetened coconut milk (I used Aroy-D canned coconut milk)
7-8 tbsp of sugar
3/4 tsp salt
1/2 tsp Rice flour/Cornstarch
1 tbsp of Split hulled Moong beans, toasted lightly
2 Screwpine/Pandan leaves
4 mangoes, peeled, pitted, and cut into thin slices (I used Ataulfo Mango)

1. 把糯米洗净泡水一个晚上或至少6个小时。

2. 把绿豆瓣洗净沥干锅里小火煸炒至微微焦香。

3. 把250克椰奶、四大勺糖和1/2 小勺食盐放到一只可微波的碗里,把香兰叶打个结,放到碗里。把椰奶入微波炉转3分钟,取出搅拌匀,香兰叶取出丢弃。

注: 你也可用一口小锅煮这个椰奶。

1. Measure and clean the glutinous and soak overnight (At least 6 hours).

2. Lightly toast the Moong beans until crunchy. Let cool and set aside.

3. Make sweet coconut marinade by combining 1 cup/250 ml of coconut milk with 4 tbsp of sugar and 1/2 tsp salt in a microwavable bowl, tie the screwpine/pandan leaves into a knot, place it in the bowl and microwave the coconut milk at high for 3 minutes,take out stir well and discard the pandan leaves.

Note: You can also simmer the mixture on the stove in a saucepan. 

4.把泡好的糯米沥干,蒸笼里铺上纱布/油纸。把糯米铺到蒸笼里,用筷子在米里捅几个小孔,这样能让糯米熟得更均匀。把糯米入蒸笼高火蒸 30-35分钟。

5. 蒸好的糯米趁热倒入一个有盖的锅子里,把刚刚煮好的椰奶倒入趁热拌匀。加盖静置30分钟。

注: 椰奶拌入糯米的时候糯米和椰奶必须是热的,这样做出来的糯米饭才不会泛油而变得油腻。

4. Drain the glutinous rice and place the rice in a bamboo steamer, makes few holes in the rice to help even distribution of heat while steaming, steam the rice for 30-35 minutes.

5. Once the rice is done, transfer immediately to a clay pot or utensil with lid, stir in the coconut marinade immediately. Cover the rice with a lid and set aside for 30 minutes at room temperature to let the rice absorb the marinade.

Note: The glutinous rice and coconut milk should both be hot while mixing for the rice to absorb the liquid. 

6. 这个时候可以开始制作甜椰奶酱。在一口小锅里把3-4大勺糖、1/4小勺食盐、粘米粉/芡粉和剩下的150克椰奶一起用打蛋器搅匀,放炉子上小火煮至浓稠后冷却备用。

7. 把糯米饭分成8小份,芒果削皮切块和糯米饭一起摆盘淋上甜椰奶酱,撒一些绿豆瓣酥,即可开吃!

6. Meanwhile, make sweet coconut cream sauce for topping. In a small saucepan, combine 3-4 tbsp of sugar with 1/4 tsp of salt, rice flour/cornstarch and the remaining coconut milk from the can. Whisk the ingredients together and place the saucepan over medium low heat and cook, stirring constantly, until the mixture is thick and creamy, it should take around 5 to 6 minutes.

7. Divide sticky rice into 8 portions, peel and cut mango into pieces, place the rice and mangoes on dessert plates. Drizzle sweet coconut sauce over the rice and sprinkle some toasted moong beans over the rice. Serve immediately.


  1. Looks very yummy. I've never seen the toasted mung bean done that way before but it will add a lovely crunchy texture.
    The Aroy D coconut milk, you used regular Aroy D and not Aroy D for dessert?
    Thanks for sharing this.

    1. Yeah, toasting it gives better flavor and crunch. I used whatever coconut milk I have at home.