Easy Thai Mango Sticky Rice ｜ 芒果糯米飯
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 quick and easy mango sticky rice recipe skips the traditional overnight soaking. With just a pressure cooker and a few simple ingredients, you can enjoy this beloved Thai dessert at home — perfectly sticky rice soaked in sweet coconut cream, served with ripe mango and a drizzle of rich coconut dipping sauce.
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。