Khao Niao Mak Muang (Lao Sticky Rice with Mango)
Local name: ເຂົ້າໜຽວໝາກມ່ວງ
In short: Sticky rice steamed and soaked in sweet salted coconut milk, served with ripe mango slices and a thick coconut sauce. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 6 h
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 600 kcal
Sticky rice with mango is a dessert Lao people enjoy in the hot season when mangoes are at their sweetest, around March to May. The rice is steamed until chewy, then folded into warm coconut milk so each grain absorbs sweetness and a little salt. It is served beside slices of ripe mango and a spoonful of thicker coconut sauce. The combination of warm rice, cool fruit and creamy sauce is simple and balanced.
Instructions
- Rinse the rice until the water runs clear, then soak it in cold water for at least 6 hours. Drain well.
- Steam the rice in a cloth-lined steamer over boiling water for 25 to 30 minutes, stirring once halfway, until tender and chewy.
- Warm the 300 ml coconut milk with the sugar, salt and pandan leaf over low heat for 4 minutes until the sugar dissolves. Do not boil hard. Remove the pandan.
- Tip the hot rice into a bowl and pour the warm coconut milk over it. Fold gently, cover and leave for 15 minutes so the rice absorbs the liquid.
- For the sauce, heat the 100 ml coconut milk with the sugar and salt. Stir in the cornstarch mixture and simmer for 1 to 2 minutes until it thickens slightly.
- Mound the rice on plates beside the mango slices. Spoon over the sauce and sprinkle with sesame seeds. Serve warm or at room temperature.
Tips
- Use very ripe, sweet mangoes, as they are the star. Honey or ataulfo mangoes are good choices, and the sticky rice should be just warm when served.
- Do not chill the rice before serving, because cold sticky rice turns hard. If you need to reheat it, steam it for 5 minutes.
Questions and answers
Why is my sticky rice hard?
It was probably not soaked long enough or was served cold. Soak at least 6 hours, steam until fully tender and serve the rice warm.
Can I use canned mango?
Fresh ripe mango is much better. If you must use canned, drain it well and choose mango slices in light syrup rather than heavy syrup.
How long does it keep?
It is best the day it is made. Keep leftovers covered at room temperature for a few hours, or in the fridge for 1 day, and re-steam the rice before serving.
How long does it take to make Khao Niao Mak Muang (Lao Sticky Rice with Mango)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Khao Niao Mak Muang (Lao Sticky Rice with Mango)?
About 600 kcal per serving, with 7 g of protein, 105 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 105 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 45 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
