Khao Niaow Ma Muang
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This tropical dessert blends the rich sweetness of ripe mangoes with the creamy texture of coconut-infused sticky rice. Traditionally steamed in a bamboo basket and soaked in sweet coconut milk, it’s served especially during mango season in Thailand. Some variations include colored rice using butterfly pea flowers or turmeric. Khao Niaow Ma Muang is a wholesome, sattvic dessert that nourishes and refreshes.
Soaking time: 4 hours / Prep time: 10 min / Steam time: ~30 min / Rest time: 5 min
Original recipe is perfect. Serve warm, optionally enriched with ghee.
Use ripe, sweet mangoes; flavor the rice with rose water; serve slightly cooled.
Reduce coconut milk, add grated ginger, use less mango and drier rice.
Ingredients
100 g sticky rice (white or black), soaked 4 hrs
150 ml coconut milk (unsweetened)
1 tbsp coconut sugar or jaggery
1 pinch mineral salt
1 ripe mango, peeled and sliced
Optional: 1 tsp butterfly pea flowers (for blue color) or a pinch of turmeric (for yellow)
Preparation
Wash sticky rice thoroughly and soak for at least 4 hours or overnight.
Steam the rice in a bamboo basket or sieve over boiling water for ~30 minutes.
In the meantime, heat coconut milk with sugar and salt until warm (do not boil).
Optionally add butterfly pea or turmeric for coloring and let steep.
Mix 2/3 of the coconut milk with the cooked rice and let rest for 5 minutes.
Peel and slice the mango.
Serve rice with mango and remaining coconut milk. Garnish as desired.
Top with toasted sesame seeds, black salt, or crushed pistachios. Optional: colored rice with butterfly pea flower (blue) or turmeric (yellow).
DESSERT