Ingredients

Preparation

Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover completely with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled, invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

Recipe notes

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

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