Mango Sticky Rice | Khao Niew Mak Muang Sii Faa

by Saeng Douangdara

Mango sticky rice is found all over Southeast Asia and especially Laos.  Many People know it as the white sticky rice with a side of ripened mango.  Here is my Lao take at mango sticky rice giving it a vibrant blue color, scented pandan flavor, and crunchy textures from the roasted mung bean.

Mango Sticky Rice | Khao Niew Mak Muang Sii Faa

My style of mango sticky rice colored in butterfly pea flower with coconut sauce fused with pandan flavors and sprinkled with roasted mung beans.
Prep Time12 hrs
Cook Time15 mins
Total Time12 hrs 15 mins
Course: Dessert
Cuisine: Lao, laotian, Thai
Keyword: lao food, laotian, mango sticky rice, thai food
Author: Saeng Douangdara


  • 4 cups water
  • 2 handful dried butterfly pea flower
  • 2 cups sticky rice
  • 1 can coconut milk
  • 1/4 cup granulated sugar
  • 1/4 cup palm sugar
  • 1 large pinch salt
  • 1 pandan leaf
  • 1 tbsp sticky rice flour (+ 4 tbsp water)
  • 2 tbsp split yellow mung bean


  • Add butterfly pea flower to a bowl and add hot water and sit for 5 minutes
  • Rinse sticky rice 3 times then let it sit in the flower water overnight for 12 hours
  • Cook sticky rice in a steamer in a cheesecloth for 15 minutes
  • In a pot, add coconut milk, granulated sugar, palm sugar, salt, pandan leaf and simmer on low for 5 minutes.
  • Place the cooked sticky rice in a bowl then add three quarters of the coconut sauce. Mix it and let it sit for 5 minutes.
  • Mix rice flour with water and add it to the reserved coconut sauce and cook until thickens for 2-3 mins. Add more water to loosen it up as needed.
  • Roast yellow mung bean over medium heat in a pan for 2-4 minutes until it’s golden brown.
  • Peel a mango and cut into pieces.
  • Take a scoop of the sticky rice onto a plate, add the mango to the side, drizzle with coconut mixture, and sprinkle with mung beans. Enjoy!

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