• Re.Create

Mango Sticky Rice (ข้าวเหนียวมะม่วง) 🥭

Updated: Aug 16, 2021

Mango Sticky Rice (ข้าวเหนียวมะม่วง): A common dessert for people in Thailand, Cambodia, Vietnam and Lao people of the Greater Mekong Sub - region. In Thailand, mango sticky rice is usually eaten during the peak mango season of April and May. Common sweet mango cultivars, such as nam dawk mai or ok long, are combined with glutinous rice sweetened with coconut milk, and served warm. In other country like Laos, Cambodia and Vietnam sticky or glutinous rice is their national dish which is connected to their culture and religious traditions.


  • 500g glutinous rice

  • 200ml coconut milk

  • 50g sugar

  • 1/4 TSP salt


  • 1 sweet yellow mango

  • 1 TBS mung beans

  • 100ml coconut milk

  • 1/8 TSP salt


1. Wash and rinse glutinous rice then soak it in a warm water for 10 minutes. Then cook the rice in a rice cooker.

2. Next, heat up coconut milk in a pan and add in salt and sugar. Let it cook for 3 minutes.

3. Once the rice is cooked, pour the coconut milk mixture earlier and mix with the sticky rice until combined. Set aside.

4. For the toppings, fry mung bean on a heated pan for 2 - 3 minutes then set aside. Then heat up coconut milk, add in some salt and let it cook for 2 - 3 minutes. Then set aside.

5. Peel off mango skin and cut next to the seed. Rotate the mango and cut down the other side the seed. Then cut it horizontally. Set aside.

6. For serving, put the glutinous rice inside a bowl and flip it over on a plate. Then layers some mango slice on top into a flower petal form. Then pour the thick coconut cream over the top. Garnish with fried mung bean. All done!

So sweet and yummy! FYI, mango sticky rice has many benefit to our body which includes, increased bone density, decreased inflammation and improved hearth health. Yum!

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