Thai Dessert – Mango with Sticky Rice (Khao Niao Mamuang)

In the South Arm Community, Minoo decided to do four old recipes which are simple and well received. After more than 5 years of blogging the recipes from the Richmond Community Kitchen, there are at least 600 recipes in my collection. It’s not easy to come out with new recipes which are economical, simple and healthy. From time to time, Minoo will go back to her recipe repertoire to re-do some well received recipes. It does not matter much because not many of the members of the community kitchens stay for a long time except for a few loyal members. People come and go.


So, for this session at the South Arm Community Kitchen, Minoo re-do three recipes. They are Chicken Corn Chili, South Western Slaw and Roasted Sweet Potatoes. Minoo actually planned to make an Easy Lemon Cheesecake for dessert which is also a recipe that we had done before. Since it’s mango season, I volunteer to demonstrate a popular Thai dessert called Mango with Sticky Rice (Khao Niao Mamuang).


Mango with Sticky Rice is a popular street food in Thailand. It’s important to get sweet ripe mango for this dessert. This dessert can also made with ripe  peaches, papayas and durian.

Mango is a fleshy stone fruit which is indigenous to the Indian subcontinent. Mango is rich in a variety of phytochemicals and nutrients such as potassium, copper and 17 amino acids. The fruit pulp is high in prebiotic dietary fiber, vitamin A, C, E, B6 and K.

Ripe mango is sweet and usually eaten raw. Unripe mango is sour and often eaten as a salad with fish sauce or salt such as bagoong in Phillipines. Mango is dried and eaten as a snack. Mangoes can be used to make juice, ice-cream, sorbetes or smoothies. There are so many ways to enjoy mango.


  • 3 cups sticky rice
  • 1 can (400ml) coconut milk
  • 3/4 cups granulated sugar (can substitute with palm sugar or brown sugar)
  • 1/2 teaspoon salt
  • 3 to 4 ripe mangoes
  • toasted sesame seeds or mint or Asian basil sprigs for garnishing (optional)


Source: this recipe is adapted from Jeffrey Alford and Naomi Duguid

Serves: 8 to 10


Sticky rice is also known as glutinous rice or sweet rice. Sticky rice does not contain dietary gluten. Therefore it’s safe for gluten-free diets.


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Japanese Sweet Rice Cake Filled with Red Bean Paste (Yomogi Daifuku)

When we visited the Tera Nova Sharing Farm in spring, we were introduced to Yomogi, a Japanese herb. Terumi told us that Japanese made sweet rice cake with Yomogi and she volunteered to show us how to make it in the South Arm Community Kitchen. We were all very excited to learn how to make the popular Japanese sweet rice cake.


The Japanese Sweet Rice Cake which Terumi demonstrated in the South Arm Community Kitchen is filled with Red Bean Paste. She calls it Yomogi Daifuku.


For the Yomogi paste:

  • 120g fresh Yomogi leaves
  • pinch of salt and baking soda
  • 40 cc hot water

For the filling:

  • 500g sweetened red bean paste

For the sweet rice cake:

  • 1 pound sweet rice flour (mochiko)
  • 3 cups hot water
  • 1/2 cup granulated sugar
  • 1/2 cup soy flour (kinako) or corn starch


Source: Terumi

Prep time: 30 minutes;  Yield 24 pieces


Yomogi is a herbal medicine used for treating asthma, inflammatory joint disease, inflammatory skin disease, sciatic pain, coughs, colds and infection. For more information, check out the following links:


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