Chef Nuit Regular, known for bringing the flavours of Northern Thailand to Toronto through PAI and SukhoThai, has introduced a seasonal recipe highlighting one of Thailand’s most iconic desserts: Mango Sticky Rice. Created in partnership with the Thai Trade Centre, this recipe showcases Thai White Glutinous Rice, a premium grain prized for its soft, sticky texture and light fragrance.
With its balance of richness and simplicity, Mango Sticky Rice is well-suited for summer menus or editorial features focused on cultural cuisine. The dish combines ripe mango with creamy coconut milk and gently sweetened glutinous rice, emphasizing both the versatility and regional character of Thai ingredients.
Chef Nuit’s version keeps the preparation approachable while honouring traditional methods. It’s a reflection of her continued efforts to share the depth of Thai culinary heritage with Canadian home cooks and food lovers.
Mango Sticky Rice | Khao Mun Mamuang
Serves 2 to 3
This Thai dessert combines sweet mango with coconut sticky rice. The pairing may seem unusual at first, but the blend of flavours and textures is well balanced.
Note: Soak the Thai White Glutinous Rice for at least 6 hours or overnight before cooking.
Ingredients:
- 2 cups Thai White Glutinous Rice, soaked in 4 cups room-temperature water
- 2 ½ cups well-shaken coconut milk, divided
- ¼ cup coconut sugar
- 2 tablespoons Thai cane sugar
- 1 ¼ teaspoons sea salt, divided
- 2 fresh or thawed frozen pandan leaves, lightly bruised and tied into a knot
- 1 ½ teaspoons rice flour
- 3 sweet medium-ripe mangoes, peeled and cut into bite-sized pieces
Instructions:
- Fill a steamer pot about one-third full with water. Bring to a boil over high heat.
- Line the steamer tier with a double layer of wet cheesecloth and set over the boiling water.
- Drain the rice and place in a medium bowl.
- Once steam rises through the cheesecloth, use a large spoon or ladle to sprinkle the rice in a circle over the cloth, keeping it 2 inches from the edges. Make a hole in the centre to allow steam to circulate evenly.
- Cover, reduce heat to medium, and steam for 25 to 30 minutes. Check at the 25-minute mark. The rice should look nearly transparent and feel tender. Steam 5 more minutes if needed.
- Transfer the rice to a large cutting board. With wet hands, roll and knead it about 10 times until it forms a sticky ball. Place in a large bowl and cover with plastic wrap to prevent drying.
- In a small saucepan, combine 1 ½ cups coconut milk, coconut sugar, cane sugar, 1 teaspoon salt, and pandan leaves. Bring to a boil over medium heat, stirring occasionally, until sugars dissolve, about 8 to 10 minutes. Remove from heat and discard pandan leaves.
- Add the hot coconut milk mixture to the sticky rice and stir well. Cover and let sit for 15 minutes. Flip the rice, cover again, and let sit 5 more minutes.
- To make the topping sauce, combine remaining ½ cup coconut milk, rice flour, and ¼ teaspoon salt in a small saucepan. Stir until flour dissolves. Bring to a boil over medium heat and cook for 2 to 3 minutes until thickened. Transfer to a bowl.
- Serve by dividing the coconut sticky rice onto two plates. Flatten slightly, top with mango, and drizzle with coconut milk sauce to taste.