🏠 Home > 🗺️ Recipes > 🍨 Desserts > 🇱🇦 Laos Desserts > 🍨 Khao Niao Mamuang (Sticky Rice with Mango) , Khao Tom Mad (Sticky Rice Banana Parcels) , Nam Van (Lao Sweet Coconut Dessert Soup)
🍨 Authentic Laos Desserts Recipes You Can Make at Home
Introduction
If you’ve ever had the pleasure of exploring Laos, you’ll know the cuisine is more than just spicy salads and savory stews—it also has a sweet side that’s every bit as unique. Lao desserts, often built around sticky rice, tropical fruits, and coconut cream, are simple yet deeply satisfying. Unlike Western desserts that lean on heavy cream or lots of sugar, Lao sweets often balance natural sweetness with rich, nutty, and creamy notes.
In this article, we’ll dive into three beloved Lao dessert recipes that are not only popular in Laos but also gaining recognition abroad. They are easy to make, require only a handful of ingredients, and are perfect whether you’re new to Lao cooking or already a fan of Southeast Asian food.
We’ll cover:
1.Khao Niao Mamuang (Sticky Rice with Mango) – Laos’ tropical dessert superstar.
2.Khao Tom Mad (Sticky Rice Banana Parcels) – a banana-filled sticky rice treat wrapped in banana leaves.
3.Nam Van (Lao Sweet Coconut Dessert Soup) – a colorful and refreshing dessert drink.
Let’s bring some sweetness from Laos into your kitchen!
🔹 Recipe 1: Khao Niao Mamuang – Sticky Rice with Mango
About this Recipe
This dessert is a summer favorite across Laos and Thailand, but Laos has its own slightly less-sweet version. It features chewy sticky rice drenched in creamy coconut sauce, paired with ripe, juicy mango slices. The magic is in the contrast—warm sticky rice meets cold mango, salty-sweet coconut cream ties it all together.
Ingredients & Measurements
- 1 cup glutinous (sticky) rice
- 1 ½ cups coconut milk
- ½ cup sugar (adjust to taste)
- ½ tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds (optional)
Step-by-Step Instructions
1.Soak the rice: Rinse and soak sticky rice for at least 4 hours or overnight.
2.Steam the rice: Steam until tender and translucent (about 20–25 minutes).
3.Make the coconut sauce: In a saucepan, combine coconut milk, sugar, and salt. Stir until dissolved—don’t boil.
4.Mix with rice: Pour most of the coconut sauce over the steamed rice. Let it sit covered for 15–20 minutes to absorb.
5.Serve: Plate rice with fresh mango slices. Drizzle with remaining coconut cream and sprinkle sesame seeds.
Tips & Mistakes to Avoid
- Don’t skip soaking the rice—it ensures perfect texture.
- Always steam sticky rice—boiling will make it mushy.
- Balance is key: Lao versions are slightly less sweet than Thai ones.
FAQ
Q: Can I use regular rice instead of sticky rice?
A: Not really—only glutinous rice gives that signature chewy texture.
Q: Can I make it ahead?
A: Yes, but keep mango separate and add before serving.
Summary
This dish is tropical, refreshing, and proof that simplicity can be divine. If you’re new to Lao desserts, start here.
🔹 Recipe 2: Khao Tom Mad – Sticky Rice Banana Parcels
About this Recipe
Khao Tom Mad is a classic Lao snack-dessert made of sticky rice, banana, and sometimes black beans, all wrapped in banana leaves and steamed. It’s sweet, slightly salty, and has a comforting, portable charm—it’s often enjoyed at festivals, offered to monks, or shared at family gatherings.
Ingredients & Measurements
- 2 cups glutinous (sticky) rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ½ tsp salt
- 4 ripe bananas (small, firm variety)
- ½ cup cooked black beans (optional)
- Banana leaves (for wrapping)
- Kitchen string or toothpicks
Step-by-Step Instructions
1.Soak the rice: Soak sticky rice for at least 4 hours. Drain.
2.Cook the rice: Simmer rice in coconut milk, sugar, and salt until partially cooked and coconut milk absorbed.
3.Prepare banana leaves: Cut into rectangles, soften by briefly steaming or dipping in hot water.
4.Assemble parcels: Place 2 tbsp rice on leaf, add banana (and beans if using), cover with more rice. Wrap tightly.
5.Steam: Steam parcels for 30–40 minutes until rice is fully cooked.
6.Serve: Unwrap and enjoy warm or at room temperature.
Tips & Mistakes to Avoid
- Use firm bananas—they soften during steaming but shouldn’t collapse.
- Wrap tightly so the filling doesn’t leak.
- Don’t over-sweeten; the banana itself provides natural sweetness.
FAQ
Q: What if I don’t have banana leaves?
A: Foil works, but banana leaves give aroma and authenticity.
Q: Can I store leftovers?
A: Yes, keep in the fridge for 2–3 days; reheat by steaming.
Summary
Khao Tom Mad is a festival favorite that captures Lao hospitality—humble ingredients turned into something truly heartwarming.
🔹 Recipe 3: Nam Van – Lao Sweet Coconut Dessert Soup
About this Recipe
Nam Van is a refreshing dessert-drink that’s colorful, creamy, and fun to eat. Think of it as Laos’ version of bubble tea, but instead of tapioca pearls, it’s filled with colorful jellies, water chestnuts, or fruits. It’s usually served over crushed ice, making it perfect for hot days.
Ingredients & Measurements
- 1 cup coconut milk
- ½ cup sugar (or palm sugar)
- ½ tsp salt
- ½ cup water chestnuts, diced and coated in tapioca starch (red “rubies”)
- ½ cup green pandan jelly (store-bought or homemade)
- ½ cup jackfruit strips or ripe banana slices
- Crushed ice
- Water as needed
Step-by-Step Instructions
1.Prepare coconut base: Mix coconut milk, sugar, salt, and water until smooth. Chill in fridge.
2.Make “rubies”: Coat diced water chestnuts in tapioca starch, boil until they turn translucent, then cool in cold water.
3.Prepare jellies and fruit: Slice jackfruit or banana; have pandan jelly ready.
4.Assemble: In a glass, add jellies, rubies, and fruit. Pour chilled coconut base.
5.Top with ice and enjoy with a spoon or straw.
Tips & Mistakes to Avoid
- Keep coconut base chilled—it’s best served cold.
- Don’t overload with too many mix-ins; balance textures.
- Use palm sugar for deeper flavor if available.
FAQ
Q: Can I make this dairy-free?
A: It’s already dairy-free—just make sure your jellies don’t contain milk.
Q: What if I don’t find pandan jelly?
A: Use grass jelly, agar cubes, or even fruit jelly.
Summary
Nam Van is playful, refreshing, and endlessly customizable. It’s one of the most fun ways to end a Lao meal.
Final Thoughts
Lao desserts may not be as globally famous as Thai mango sticky rice or Vietnamese che, but they hold their own charm and uniqueness. What makes them special is the reliance on sticky rice, coconut, and tropical fruits—ingredients that are humble yet magical when combined.
Whether it’s the creamy perfection of Khao Niao Mamuang, the festival comfort of Khao Tom Mad, or the icy refreshment of Nam Van, each dessert offers a window into Lao culture and the joy of sharing sweet moments with loved ones.
So, don’t just stop at reading—try making one (or all three!) of these recipes at home. And when you do, share it with family or friends—you’ll not only enjoy a treat, but also spread the flavors of Laos to more tables around the world.
| 🇱🇦 🍨 < Back | Next > 🍨 |