Mango Sticky Rice (Cow Niaow Ma-Muang)


  • 500g Sticky Rice (find at your local asian grocery store)
  • 400g coconut milk
  • 300g sugar 
  • 1 tsp salk
  • 4 mangos

Dipping Sauce

  • 200g Coconut milk 
  • 1 tsp salt
  • 1 tsp corn flour
  • 2 tbsp water


  • Cover sticky rice in cold water and soak for 6-7 hours
  • Rinse the rice 4 times (Don't mix the rice as this will cause the rice to break)
  • Place in a bamboo steamer and steam for 30 min (if you don't have one, wrap the rice up in a material and place in a saucepan steamer)
  • Using the bamboo steamer, flip so that the bottom layer of rice becomes the top and vice versa. This allows for the rice to cook evenly. (if using fabric, there is no need to flip the rice, simply remove rice from heat once it is soft)
  • if using bamboo steamer, steam for another 15 min or until the rice is soft
  • 5min before the sticky rice is done, bring coconut milk, sugar, and salt to boil (stirring constantly) for 5 min. (This way the sticky rice and coconut mixture should be finishing at the same time.)
  • Place the hot sticky rice and the coconut mixture together in a large bowl.
  • Cover for 45 min sot hat the rice can soak up the coconut mixture
  • Serve with mango

Making the Sauce

  • Bring coconut milk, corn flour, water, and salt to boil (stirring contantly)
  • Once boiling, turn off the heat and pour over the mango and sticky rice

Serves 6 People