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泰式芒果糯米飯（Khao Niew Mamuang）是最經典的泰國甜品之一，香甜的芒果配上微鹹的椰漿糯米，吃起來特別滿足！
This Thai mango sticky rice recipe is a simple and authentic way to make one of Thailand’s most beloved desserts at home.
不必提前泡米、不用蒸，輕鬆用壓力鍋，30分鐘就搞定完美糯米飯！
No soaking. No steamer. Just perfectly cooked sticky rice in under 30 minutes — using a pressure cooker.
泰式芒果糯米飯 Thai Mango Stick Rice
泰式芒果糯米飯（Khao Niew Mamuang ข้าวเหนียวมะม่วง）是最受歡迎的泰國甜品之一。在這篇文章裡，我會分享我在家裡常用的快速又簡單的做法。不管你時間不多，或者離熱帶芒果樹很遠，都能輕鬆做出每一口都完美的芒果糯米飯！
Thai Mango Sticky Rice (Khao Niew Mamuang ข้าวเหนียวมะม่วง) is the most beloved Thai dessert — and in this post, I’ll show you the fast & easy method I use at home. Whether you're short on time or far from tropical mango trees, this recipe brings you the perfect bite every time.
說說芒果二三事 Tell you more about Mango
對我來說，這道甜品不只是甜品，更是一種家的味道與回憶。
For me, this dish is more than just dessert — it’s a taste of home and memory.
Phitsanulok（彭世洛）是泰媽媽成長的地方，位於泰國中部偏北方，以盛產『Nam Dok Mai』（น้ำดอกไม้）香水芒果聞名。當地人很喜歡在芒果還沒完全熟透時就吃，脆脆酸酸的口感，沾上甜辣醬特別開胃。但到了三月，芒果就進入最甜美的成熟期。Nam Dok Mai 芒果的形狀很特別，像腰果一樣彎彎的，尾端還翹起一個小鉤子，就像小鳥的嘴喙一樣可愛。至於味道呢？細膩甜美、清香撲鼻，真的是無可取代的滋味。
Phitsanulok, where my Thai mama grew up, is a northern region of Thailand famous for its Nam Dok Mai (Water Lily Mangoes น้ำดอกไม้). Locals there love to eat mangoes even before they're fully ripe — crunchy and tart, dipped in a sweet and spicy sauce. But by March, mangoes reach peak ripeness. Nam Dok Mai mangoes are uniquely shaped like cashews, with a cute upward hook like a tiny bird's beak. The flavour? Delicately sweet and fragrant — nothing quite compares.
另外，還有一些有趣又特別的芒果品種，就像這顆小小的芒果 — 它是我鄰居家園子裡種的，在當地方言裡叫做『Hip Bla Lan』（ฮิบปลาลั่น），是一種很少在市場上見到的在地芒果品種。這種芒果外皮成熟後依然是青綠色，果肉卻甜得出乎意料，口感紮實。泰國很多家庭的後院都會種這樣的芒果，每家還會給它取個獨特的暱稱。即使完全熟透，外表依舊保持青綠飽滿，裡面卻甜得驚喜。它圓滾滾的身形，加上頂端小小像角一樣的凸起，看起來就像一隻小鳥 — 難怪我會忍不住在上面畫了可愛的塗鴉！
And then, there are the quirky mangoes like this little one — a variety that grows in my neighbor’s garden, known in local dialect as something like “Hip Bla Lan” (ฮิบปลาลั่น). It's a local mango variety rarely found in markets — firm, green-skinned even when ripe, and surprisingly sweet. In Thailand, many families grow these trees in their backyard, and each has its own nickname for them. Even when fully ripe, it stays green and firm on the outside, with a surprising sweetness inside. Its chubby body and tiny horn-like top make it look just like a little bird — you can see why I couldn’t resist doodling on it.
正是這些小事，讓泰國的夏天如此難忘：走進鄰居的後院，親手從樹上摘下一顆芒果，然後圍在一起開心大笑，因為每顆芒果好像都有自己的個性一樣可愛。
These are the kinds of things that make Thai summers unforgettable: walking into your neighbor’s garden, picking a mango off the tree, and laughing over fruit that seems to have a personality of its own.
全城最好吃的芒果糯米飯 No.1 Mango Sticky Rice in town
如果你有機會到彭世洛（Phitsanulok）旅行，千萬別錯過這家當地的寶藏小店 — 這裡被當地人和遊客譽為『全城最好吃的芒果糯米飯』！在這樣的店裡，你會看到阿姨們穿著色彩繽紛的圍裙，甜美的芒果堆得高高的，熟客們排著隊，打包滿滿一袋袋陽光帶回家。
If you ever visit Phitsanulok, don't miss this local gem — a shop beloved by locals and travelers alike, often referred to as the “No.1 Mango Sticky Rice in town.” It’s the kind of place where aunties wear colourful aprons, the mangoes are piled high, and regulars line up for takeaway bags filled with sunshine.
If I close my eyes, I can still remember the warmth of that afternoon — the rustle of plastic bags, the rhythm of the vendor slicing fruit, the way the mango juice glistened under the sun.
The Story Behind Mango Sticky Rice
芒果糯米飯是一道只在熱熱的季節才有的奢侈小確幸，通常是在四月泰國新年（宋干節）最常吃到。傳統上要把糯米泡一晚，然後用竹蒸籠慢慢蒸熟，步驟有點繁瑣，所以對許多家庭來說，這道甜點大多是逢年過節才會做。(當然現在為了遊客，是一年四季也能品嚐。）
Mango Sticky Rice is a warm-weather indulgence, typically enjoyed during the Thai New Year (Songkran) in April. Traditionally, glutinous rice is soaked overnight and steamed in a bamboo basket. It’s a bit of a process, and for many home cooks, a dish saved for special occasions.
但自從我搬到蘇格蘭後，要買到泰國芒果就變得很難了。有時候會在超市看到來自秘魯或埃及的芒果，外形比較像蘋果芒果，味道沒有泰國品種那麼香甜綿密，不過只要等到完全熟透，勉強也還算能解解鄉愁。
But when I moved abroad — to Scotland — the availability of Thai mangoes was limited. Sometimes I’d find mangoes from Peru & Egypt, shaped like apple mango. They're not as fragrant or creamy as Thai varieties, but once fully ripened, they’ll do the trick.
A Simpler Way — No Soaking, No Steaming
後來我意外發現了用壓力鍋煮糯米的新絕招！完全不需要泡一晚，也不用蒸籠，洗一洗糯米、加一點水，丟進壓力鍋就行了。煮好後的糯米粒粒分明又軟糯，既不爛也不乾，剛剛好，好吃到不得了！
What changed everything was discovering how to cook sticky rice in a pressure cooker. No need to soak overnight. No bamboo baskets. Just rinse, add a small amount of water, set the pressure cooker, and wait. The result? Sticky rice with a perfect bite — not mushy, not dry. Just right.
不論身在何處，只要有這份食譜，哪怕遠離泰國千里，也能輕鬆在餐桌上重現夏日與回憶的甜美滋味。
Whether you’re thousands of miles away from Thailand or craving a shortcut to a traditional dish, this recipe brings a touch of summer and nostalgia to your table — effortlessly.
FAQ｜常見問題
Q: Can I use regular rice instead of glutinous rice? 我可以用一般米飯代替糯米嗎？
A: No — glutinous rice is essential for achieving the chewy, sticky texture that's characteristic of this dessert. 不行喔！糯米是這道甜品不可或缺的靈魂，只有糯米才能煮出Q彈黏糯的口感。
Q: Is Thai mango sticky rice served hot or cold? 泰式芒果糯米飯是熱的還是冷的？
A: Traditionally, the sticky rice is slightly warm while the mango is cool and fresh — the contrast makes it extra delightful. 傳統上糯米飯會微微溫熱，搭配冰涼新鮮的芒果，熱冷交融，吃起來特別迷人。
This recipe card includes both English and Chinese for the ingredients and steps — thoughtfully designed to support both international readers and Chinese-speaking home cooks.
Easy Thai Mango Sticky Rice ｜ 芒果糯米飯
Equipment
- 1 Pressure Cooker
Ingredients
Ingredients
- 150 g Sticky (Glutinous) rice
- 100 ml Water 100ml (inner pot)
- 1000 ml Water 1000ml (for pressure cooker) for pressure cooker to steam｜
Coconut Sauce
- 200 g Coconut cream
- 1-2 tablespoon Sugar 1–2 tbsp
- ¼ teaspoon Salt
- Corn starch 1 teaspoon （for dipping sauce) for dipping sauce｜
材料
- 糯米 150 克
- 水 100 毫升（內鍋）
- 水 1000 毫升（高壓鍋蒸用）
椰漿醬：
- 椰漿 200 克
- 糖 1–2 湯匙
- 鹽 ¼ 茶匙
- 粟粉 1 茶匙 (用於沾醬）
Instructions
Instructions
- Rinse the sticky rice with water several times until the water becomes clear.
- Drain the rice and place it in the inner pot of the pressure cooker.
- Pour in about 100ml of water into the rice.
- Fill the pressure cooker with 1000ml of water for steaming.
- Pressure cook for 20 minutes.
- Release the valve and let sit for another 10 minutes.
Prepare the coconut sauce
- Add the coconut cream to a saucepan and bring to a simmer. Add sugar and salt. Do not over-boil or the cream will curdle.
- Pour most of the coconut milk into the sticky rice and let it sit for 20 minutes. Cover with cling film and a tea towel to keep warm.
Coconut Dipping Sauce
- mix 1 teaspoon corn starch with a bit of cold water. Add it to the remaining coconut sauce and cook on low heat until thickened.
Ready to plate
- Peel and slice the mango. Arrange on a plate.｜
- Use a container or mold to shape the sticky rice, place it beside the mango. Drizzle with coconut dipping sauce and sprinkle with black and white sesame seeds. Ready to serve!｜
做法
- 糯米用水洗幾次，直到水變清澈。
- 瀝乾後放入高壓鍋內鍋中。
- 加入約 100 毫升清水。
- 外鍋加入約 1000 毫升水以製造蒸氣。
- 高壓煮 20 分鐘。
- 洩壓後靜置 10 分鐘。
準備椰漿醬
- 椰漿加熱至微滾，加入糖和鹽，不要煮太久以免油水分離。
- 大部分椰漿倒入糯米中，蓋上保鮮膜和布，靜置 20 分鐘保溫入味。
預備淋醬
- 將粟粉與冷水拌勻，加進剩下的椰漿中，小火加熱至濃稠。
準備上碟
- 芒果去皮切片，排放在碟上。
- 用模具壓出糯米形狀，擺盤後淋上椰漿沾醬，灑上黑白芝麻即可享用！
Video
Notes
🍽 Yves Tips 小貼士
- If you use the traditional steaming method, be sure to soak the sticky rice for at least 4 hours.
- Keep an eye on the heat when cooking coconut cream — boiling it too hard may cause oil separation and affect the texture.
- When adding coconut milk to the rice, pour gradually and allow the rice to slowly absorb it.｜
- 如用傳統蒸煮方式，糯米需預先泡浸至少 4 小時。
- 煮椰漿時留意火力，滾太久會油水分離，影響口感。
- 椰漿加入糯米時，應逐少倒入，讓糯米有足夠時間吸收。
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