ของหวาน

ข้าวเหนียวมะม่วง

ข้าวเหนียวนุ่มหอมกะทิ เสิร์ฟคู่มะม่วงสุกหวานฉ่ำ หวานมันพอดี เป็นของหวานไทยคลาสสิกที่กินเมื่อไหร่ก็ฟิน

🔥

454 kcal/serving

🕐

60–90 min

👤

3 servings

Start Cooking 🛵 Order

Nutrition (per serving)

▾

🔥 454 kcal

4 g

Protein

29 g

Fat

51 g

Carbs

3 g

Fiber

Whole recipe (3 servings) 1361 kcal

* Nutrition values are approximate.

✨ What Inspired This Recipe

This recipe was inspired by these videos 💚 Thank you to the creators for sharing wonderful ideas that inspired us to create our own delicious version. 🙏
Note: The ingredients and instructions on this page may differ from those shown in the inspiration videos.

🎵 TikTok Watch on TikTok @nam74534

Ingredients

👥 Adjust servings

Ingredient amounts update automatically

Sticky Rice
• Thai sweet rice (glutinous/sticky rice, preferably Khao Niao Khieo Ngu) 1 cup
• Water (for soaking)
Coconut Sauce for Rice (Coconut Mung)
• coconut milk 1 cup
• granulated sugar ½ cup
• salt ½ tsp
Coconut Topping Sauce
• coconut milk ½ cup
• salt ¼ tsp
• rice flour (slurried with a small splash of water) 1 tsp
Garnish & Serving
• Ripe mango, sliced as desired
• Split yellow mung beans, toasted (optional)

View notes & substitutions ▾

Steps

7 Steps

Prep & Cook Sticky Rice: Rinse & Soak: Rinse the sticky rice thoroughly until the water runs mostly clear, then soak in water for at least 4 hours or overnight.
Steam: Drain the rice and steam over high heat for about 20–25 minutes until fully cooked, translucent, and tender.
Make Coconut Mung Sauce: Dissolve: Heat 1 cup of coconut milk, sugar, and ½ tsp salt in a saucepan over low heat. Stir continuously until the sugar and salt dissolve completely (do not let it come to a boil).
Combine & Rest: Pour the warm coconut mixture over the freshly steamed hot sticky rice and stir gently to combine. Cover and let sit for 10–15 minutes to allow the rice to absorb all the coconut milk.
Make Coconut Topping Sauce Thicken: Warm ½ cup of coconut milk and ¼ tsp salt in a small saucepan over low heat. Once warm, stir in the rice flour slurry.
Finish: Stir continuously until the sauce thickens slightly, then remove from heat.
Assemble & Serve: Plate: Scoop a portion of the sweet coconut sticky rice onto a plate, arrange the sliced ripe mango alongside, drizzle with the coconut topping sauce, and sprinkle toasted split mung beans over the top.

💡

Cooking Tip

1. ใช้มะม่วงน้ำดอกไม้หรืออกร่อง จะหวานหอมที่สุด

2. คลุกกะทิตอนข้าวยังร้อน ข้าวจะนุ่มเงาสวย

3. อย่าเคี่ยวกะทิแรง เดี๋ยวแตกมันค่ะ

Reviews (0) ★★★★★