Recipe by: Ann (Yajai) van der Lee

Source: Adapted from recipe on

Serves: 8-10


  • 500 g glutinous rice, rinsed a few times until water is clear and soaked overnight (with 3 inches of water above the rice) or at least 3-4 hours
  • 300 g coconut milk
  • 230 g white sugar
  • 20 g salt
  • 6 pandan leaves, cleaned and tied into a knot
  • Honey yellow mango, half a mango per person or more to your preference


  • The rice is cooked in a double boiler. So boil water in steamer. Drain the rice and spread it over a cheese cloth. Put the cheesecloth in the steamer making sure that the rice does not touch the water. Steam for 25 mins. Do not open the steamer to peek during that time.
  • Mix the sugar, salt and coconut milk in a large bowl. Add the knotted pandan leaves and massage them together to release aroma of pandan and dissolve salt and sugar. The coconut milk will take a smooth creamy color.  When all sugar is dissolved (you will feel it with your hands), filter the sauce into another bowl so there will be no leftover pandan leaves or undissolved sugar.
  • When the rice is ready, put that hot rice into the sauce bowl. Quickly mix them up. Cover with plastic wrap tightly. The rice will look very watery but it will slowly absorb the coconut syrup.
  • Leave it for 10 mins. Turn the rice over. Cover again.
  • Leave it for 20 mins. Turn the rice over. Cover again.
  • The sticky rice is almost ready. The longer you leave it (maybe another 30 mins or so), the more the rice will absorb the coconut sauce and become less sweet.
  • Serve with Thai honey ripe yellow mango

Download PDF here (more images in the PDF): Thai Kao Niew Ma Mung (Mango Sticky Rice) Yajai Van Der Lee