Lao Mango Sticky Rice | Khao Niew Mak Muang | ເຂົ້າໜຽວມະນາວ
What is Lao mango sticky rice?
Mango sticky rice is popular across Southeast Asia, but it’s often overlooked in Laos—even though Lao cooks are true masters of making sticky rice. This dessert is commonly enjoyed in many Lao households, and the key to getting it right is knowing how to properly cook sticky rice. Using a traditional Lao sticky rice steamer ensures the rice comes out plump, bouncy, and perfect for soaking up the sweetened coconut milk. In this version, we use butterfly pea flowers to naturally dye the rice a vibrant blue, adding a beautiful pop of color. Toasted mung beans add a satisfying crunch, and a portion of the coconut milk is thickened slightly to give the dish an extra layer of richness.
What is butterfly pea flower?
Butterfly pea flower is one of my favorite plants because it's both beautiful and versatile in the kitchen. You can enjoy it as a tea or use its natural blue dye to color foods like this mango sticky rice. It’s a vine plant, commonly sold online in dried form and ready to use. One popular way to enjoy it is as a tea—just add a splash of lime juice or another acid, and you’ll see the vibrant blue turn into a deep purple right before your eyes.
What type of mangoes do you use for mango sticky rice?
One of the most common mango varieties in the U.S. is the Tommy Atkins mango. It’s valued for its long shelf life, though it’s not as sweet as other types. One of my personal favorites is the Champagne mango—it’s smaller, golden yellow when ripe, and has a rich, intense sweetness. No matter which mango you choose, make sure it’s fully ripe and soft. You don’t want to use sour or underripe mango for this recipe.
What coconut milk should I use for mango sticky rice?
The best coconut milk to use is homemade—from an older coconut where you extract the milk by squeezing the fresh meat. While this gives the richest flavor, it can be time-consuming. If you're short on time, canned coconut milk is a good alternative. I recommend Chef’s Choice brand. Whatever brand you choose, look for one that’s slightly thick. A good indicator is the nutrition label—aim for about 170 calories per serving. Avoid coconut milk that’s too watery, and don’t use coconut cream, as it’s too thick for this recipe.
Ingredients Needed for Mango Sticky Rice
dried butterfly pea flowers: this is a common tea flower found in Laos and its known for its natural blue color used in food as a dye. It’s perfect to help make the rice blue for an added vibrant touch.
sticky rice: make sure you are using the right type of rice. Sometimes its called glutinous rice or sweet rice on the rice packages.
coconut milk: you can use canned coconut milk but this dish will taste best with homemade coconut milk
granulated sugar.
palm sugar: adds another complex layer to the sweetness of the dish
salt: helps contrast the sweetness of the dish
pandan leaf: Adds a subtle pandan flavor to the coconut milk
sticky rice flour: helps thicken the coconut milk
split yellow mung beans: gives the dish an extra crunch
mango: make sure the mango is ripe and soft
Other Variations
There are many ways to make mango sticky rice, so don’t be afraid to get creative! Try adding food coloring to the soaked rice to make a fun and colorful rainbow version.
Lao Mango Sticky Rice | Khao Niew Mak Muang
Mango sticky rice is found all over Southeast Asia. There are dozens of variations to this beloved dessert. 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. I feel like I’m in the sky taking a bite out of the clouds.
Ingredients
Instructions
- Infuse the Water: Add the dried butterfly pea flowers to a bowl and pour in the hot water. Let it steep for 5 minutes to release the blue color.
- Soak the Rice: Rinse the sticky rice three times to remove excess starch. Then soak it in the butterfly pea flower water for at least 12 hours or overnight.
- Steam the Rice: Drain the rice and steam it in a cheesecloth-lined steamer for about 30 minutes, or until fully cooked.
- Make the Coconut Sauce: In a pot, combine the coconut milk, granulated sugar, palm sugar, salt, and pandan leaf. Simmer over low heat for 5 minutes until everything is dissolved and fragrant. Remove the pandan leaf.
- Soak the Rice in Sauce: Transfer the cooked sticky rice to a bowl. Pour in half of the coconut sauce, mix well, and let it sit for 15 minutes to absorb the flavor.
- Thicken the Remaining Sauce: In a small bowl, mix the sticky rice flour with 4 tablespoons of water. Add it to the remaining coconut sauce in the pot and cook over medium heat for 2–3 minutes until it thickens. Add a little more water if needed to reach your desired consistency.
- Toast the Mung Beans: In a dry pan over medium heat, toast the split mung beans for 2–4 minutes until golden and fragrant.
- Prepare the Mango: Peel and slice the ripe mango into thin pieces.
- Assemble and Serve: Scoop the blue sticky rice onto a serving plate. Add mango slices on the side, drizzle with the thickened coconut sauce, and sprinkle with toasted mung beans. Enjoy!
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.