What is Kaow Neow Mamuang?
Kaow Neow Mamuang is the Thai name for Mango with Coconut Sticky Rice. It is a very common dessert to find in restaurants and street food stalls.
Sticky rice is actually not normal rice prepared differently, but a completely different type of rice. In the stores you will probably find it labeled as ‘glutinous rice’, ‘sweet rice’ or ‘dessert rice’. It is an extra starchy type of rice, extra rich in nutrients. You can see this as the uncooked grain of sticky rice is less see-through than a regular rice grain.
Sticky rice is a very common type of rice in the Thai Isaan kitchen (from the North Eastern part of Thailand). Not only in desserts, but also in traditional dishes such as Som Tam (Green Papaya Salad) and Larb het (Spicy Mushroom Salad).
2 large servings
- 150 milliliters of coconut milk
- 50 grams of sugar
- 75 grams of sticky rice
- 1 mango
- 1 tablespoon of tapioca starch (or substitute with cornstarch)
- A pinch of salt
- A big hand of split mung beans
- Rice cooker, or steam pan, or cooking pan and colander
- Frying pan
How to make Kaow Neow Mamuang
Prep: soak overnight (or: 1 hour) | Cook: 20-60 min. | Total: 20-60 min. + overnight soaking
- Rinse the rice a couple of times until the water is clear.
- Soak the rice overnight. If that’s not possible, soak for 1 hour. But overnight soaking makes it a lot faster to steam your rice to perfect stickiness.
- Put the rice in a rice cooker, steam pan or hang a colander in a normal cooking pan.
– For the cooking time in a rice cooker, check the manual.
– In a proper steam pan your rice will be done in about 15 minutes.
– Count for 45 minutes when using a cooking pan and colander.
- While your rice is cooking, take a big hand of mung beans and stir-fry in a dry pan until they are a bit toasted. Take off the heat and put aside.
- Peel the mango and slice right across the pit to make perfect halfs. Make slices, go diagonal to make it look nice for presentation later on.
- The rice is done when it is not cooked to mush, but it is nice and sticky. You can check this by getting some out of the pan: if it is easy to grab a whole bunch and it annoyingly sticks to your fingers, it is perfectly steamed. Put in a bowl and set aside.
- Time to make the sauce. Put 200 ml of coconut milk, 50 grams of sugar and a pinch of salt in a saucepan. Stir until the sugar is completely dissolved into the coconut milk and the sauce starts to bubble a bit.
- Mix half of the sauce in the bowl with the sticky rice.
- Mix one tablespoon of tapioca starch with a little bit of water and put it in the pan with the rest of the sauce.
- Stir until the sauce gets thick and take it of the heat.
- Put the sticky rice next to the mango and drip the sauce on the coconut sticky rice.
- Top it of with the toasted split mung beans.
More traditional vegan Thai recipes? Take a look the ones we’ve collected so far.
Note: Thai Sticky Rice with Mango is traditionally served as a dessert. But since sticky rice is super starchy and therefore way more heavy on the stomach than regular rice, our tip is to eat a light meal before or make the portions smaller. Bon appetit!
Note 2: Mango with Sticky Rice is traditionally served with split mung beans, but the mung beans are often replaced by sesame seeds, also lightly toasted and also quite tasty.
Recipe name: Kaow Neow Mamuang (Thai Sticky Rice with Mango)
Prep: preferably soak the rice overnight (or 1 hour)
Cook: 20-60 min. (depending on your steaming method)
Total: 20-60 min. + overnight soaking
Ingredients: coconut milk, sugar, tapioca starch, mango, rice flour
Type of meal: dessert, sweets
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So, how is your stomach feeling? Ours were pretty full and we had to walk it of for about an hour, BUT: we found it to be totally worth it. We’d like to hear what you think, so go ahead and leave us a comment. We only bite if you are completely plant-based :-).