Thai sweet sticky rice

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Revision as of 04:04, 24 October 2014 by Panrapee Satienpisarn (talk | contribs) (Thai sweet sticky rice)

Thai sweet sticky rice - Thai Steamed Sticky Rice with Coconut Milk (Khao Nieaw Moon) has been a popular Thai dessert for many centuries ago. Sweet sticky rice is different from Sticky rice which is non-flavored. It has a few easy steps. When finished, you can just eat sweet sticky rice, but many Thai fruits and desserts can be eated with sweet sticky rice such as, eat with mangoes, egg custard (Sang Kha Ya), and durian. All of these are very popular for foreigners.


1. 1/2 kg. Kieaw Ngu sticky rice (soak in water 1 night)
2. 3 Tsp. Salt
3. 400 grams Sugar
4. 500 grams Coconut milk
5. 3 Pandanus leaf

How to Cook

1. Soak the rice in one cup water for 20-30 minutes. Then rinse with clean water 1 time.
2. Place a white cloth in a steaming pot. And steam sticky rice for 40 minutes until cooked.
3. After 30 minutes has passed, add coconut milk, sugar, salt, and pandanus leaves into the pot. Then boil for 10 minutes.
4. When 40 minutes has passed, add sticky rice into the pot. Follow with coconut milk and stir to combine. Steam for 10 minutes.
5. Stir sticky rice again. Mix thoroughly and steam more for 10 minutes.
6. Top with coconut milk before serving. Ready to eat.


1. Kasma Loha-unchit (1995), Pandanus Leaf –Bai Dteuy
2. Chef Lek (2012), ข้าวเหนียวมูน ,
3. Darlene Schmidt, Classic Thai Mango Sticky Rice Pudding (Khao Niaow Ma Muang)