Mango Sticky Rice in Coconut Milk – Thai Summer Dessert

Mango Sticky Rice in Coconut Milk – Thai Summer Dessert

Indulge in Mango with Sticky Rice in Coconut Milk (Kow Neuw Mamuang), a beloved Thai dessert, at our Thai cooking class in Koh Phangan, rated 4.95/5 on Cookly. Our chefs, with 10+ years’ experience (Thai Culinary Association), teach you to craft this sweet, salty, creamy treat using Thong Sala market ingredients. Vegan-friendly and perfect for summer – book via WhatsApp (+66 97 992-5590) to master Thai desserts!

Ingredients for Mango Sticky Rice

Sticky Rice IngredientsQuantityNotes Thai glutinous rice1 cupSoaked 4-5 hours or overnight, drained Coconut milk1/2 cup + 1/3 cupFor mixing with rice Sugar1 tbspOr coconut sugar Salt1/4 tspFor savory balance Coconut Cream ToppingQuantityNotes Coconut milk1/3 cup + 1 tbspFor topping Sugar1 tspOr coconut sugar Coconut sugar1 tbspFor richness Corn flour1 tbspFor thickening; add water if too thick For ServingQuantityNotes Sweet yellow mango2Nam Dok Mai variety preferred Toasted split mung beans1 tbspSoaked 30 min, roasted until crunchy Butterfly pea flower (optional)1 tbspSoaked for blue/purple color

Preparation Steps for Sticky Rice

1. Wash glutinous rice until water runs clear. Soak in water for 4-5 hours or overnight, then drain, as taught in our Thai cooking class in Koh Phangan.

2. Place drained rice in a sieve lined with wet cheesecloth, set over a pot of boiling water (not touching water). Steam over high heat for 15-20 minutes until translucent and soft.

3. In a small pot, heat 1/2 cup + 1/3 cup coconut milk, 1 tbsp sugar, and 1/4 tsp salt over medium heat. Stir until sugar dissolves, about 3-5 minutes.

4. Spread steamed rice in a shallow bowl. Pour hot coconut milk mixture over rice, stirring to coat evenly. Add more coconut milk until just before puddling. Cover with a towel and let absorb for 10-15 minutes.

Preparation Steps for Coconut Cream Topping

1. In a small pot, combine 1/3 cup + 1 tbsp coconut milk, 1 tsp sugar, 1 tbsp coconut sugar, and 1 tbsp corn flour. Stir until corn flour dissolves.

2. Simmer over low heat, stirring constantly, until thickened, about 5-7 minutes. Add 1-2 tsp water if too thick. Remove from heat and set aside.

Preparation Steps for Serving

1. Soak mung beans for 30 minutes, drain, and roast in a pan over low heat until brown and crunchy, about 5-7 minutes.

2. Peel and slice mangoes (Nam Dok Mai preferred). Arrange on a plate.

3. Spoon sticky rice next to mangoes. Drizzle with coconut cream topping and sprinkle with toasted mung beans.

4. Optional: Soak butterfly pea flowers in hot water for blue color, use to dye rice before steaming for a vibrant twist.

Tips and Tricks for Perfect Mango Sticky Rice

Our Thai cooking class in Koh Phangan, featured on Phanganist, shares secrets for this dessert, rooted in Koh Phangan’s food culture:

• Rice Soaking: Soak glutinous rice overnight for soft, sticky texture; use warm water to reduce soaking time to 2-3 hours.

• Mango Selection: Choose ripe Nam Dok Mai mangoes from Thong Sala market for sweet, juicy flavor (April-May peak season).

• Vegan-Friendly: Naturally vegan, use coconut sugar for richer flavor, as taught in our Thai cooking class in Koh Phangan.

• Butterfly Pea Flower: Soak flowers for 10 minutes in hot water to dye rice blue; add lime juice for purple hues.

• Coconut Cream: Stir corn flour thoroughly to avoid lumps; adjust thickness with water for perfect drizzle.

• Storage: Store sticky rice at room temperature (reheat via microwave); refrigerate coconut cream for 1 week.

• Local Sourcing: Source mangoes and coconut milk from Thong Sala market for authenticity (2025 sustainability trend).

Frequently Asked Questions

Common questions from our Thai cooking class in Koh Phangan:

• How to choose the best mango? Pick ripe, fragrant Nam Dok Mai mangoes, slightly soft to the touch.

• Can I use regular rice? No, glutinous rice is essential for sticky texture.

• How to store sticky rice? Keep at room temperature; microwave to reheat, avoid refrigeration.

Join Our Cooking Class

Learn Mango Sticky Rice at our Thai cooking class in Koh Phangan, located at PXMJ+8V, near Thong Sala pier in Wok Tum. Daily classes at 2:00 PM (with 100 THB market tour) or 6:00 PM for 1,500 THB. Family package: 3,800 THB for 2 adults, 1 child under 12. Rated 4.95/5 on Cookly. Book via WhatsApp (+66 97 992-5590) or visit