Mango With Sticky Rice (Kao Niew Ma Muang)

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“I love this recipe from Pailins Kitchen. I found her on YouTube and I have loved everything I have made of hers so far. She does a great job of explaining the process and the reasons behind ingredients. Look her up on YouTube! I like it when the rice is hot and the mangoes are cold.”

Ingredients Nutrition

  • 1 cup rice (use correct rice for best results, sweet glutenous)
  • 34 cup coconut milk
  • 13 cup sugar
  • 12 teaspoon salt
  • 34 cup coconut milk
  • 1 teaspoon rice flour (make a slurry with 1 tbsp cold water then add to remaining ingredients, can substitute all-purpose f)
  • 14 teaspoon salt
  • 2 -3 mangoes
  • garnish with crunchy mung beans or chopped almonds or cashew nuts


  1. Wash, scrub rice kernels with hands and rinse 5 times. Or wash in alum solution (if you are familiar with that process).
  2. Soak rice 4 hours or overnight. Drain and steam in rice cooker 20-30 minutes. (I recommend following her process of folding loosely in cheese cloth or porous tea towel to steam).
  3. Combine next three ingredients for macerating liquid (coconut milk, sugar, salt). Stir over medium heat until sugar dissolves. Remove from heat. When rice is done, stir in with macerating liquid, ensuring every kernel of rice is coated. Cover and let steep for at least 30 minutes. (Not over heat, but you could put back in rice steamer if turned off).
  4. Combine next three ingredients for Coconut Sauce (coconut milk, rice flour, salt). Bring to a boil. Remove from heat.
  5. Peel and slice mangoes. Arrange on plate with portion of rice. Drizzle rice with Coconut Sauce and garnish with crunchy mung beans.

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