Mango and sticky rice (kao niaw mamuang)

This classic, much-loved Thai dessert is prepared at home and in restaurants around the country. If mangoes aren’t in season, try using sliced sugar bananas instead. Sticky rice is readily available from Asian grocers and is also known as glutinous rice.

Thailand's addictive dessert, mango and sticky rice Credit: SBS Food

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 200 g (1 cup) sticky rice, washed and soaked overnight in cold water
• 1 pandanus leaf, optional
• 125 ml (½ cup) coconut cream
• 100 g (½ cup) caster sugar
• 1 tsp salt, to taste
• a few jasmine flowers or pandanus leaves, optional
• 1 ripe mango (2 if you must)

Sweet coconut cream (gati lart)

• 125 ml (½ cup) coconut cream
• ½ tsp rice flour, mixed with a little water or coconut cream to form a paste
• pinch of salt
• 1 pandanus leaf, tied into a knot
• 2 tbsp white sugar, or to taste

Resting time 15 minutes

Soaking time overnight

You will need to begin this recipe 1 day ahead

Instructions

Wash the rice, then soak in cold water for 2-3 hours, or overnight if time permits. Drain the rice, then rinse until the water runs clear. Place the rice in a mound in a muslin-lined steamer basket, making sure it isn’t piled too high in the centre or it won’t cook evenly. Add the pandanus leaf to the steaming water if using and steam for 20-25 minutes or until the rice from the top is completely cooked and tender. You will need to top up the steamer with extra water during cooking to make sure there is always plenty of steam.

Meanwhile, to make the sweetened coconut cream, place the coconut cream and the rice flour paste in a small bowl and stir vigorously to combine well. Place the coconut cream mixture, salt and pandanus leaf in a small saucepan over low heat and whisk continuously to ensure the cream doesn’t separate. Bring to the boil and simmer until thickened, then add the sugar and stir until well combined. Don’t add the sugar before the mixture has thickened or it will lose its sheen and become an unappetising grey. Remove from the heat and stand until cool.

Combine the coconut cream, sugar and salt in a bowl and stir until the sugar and salt have dissolved. If you like, you can perfume the syrup with a few jasmine flowers or pandanus leaves.

When rice is cooked, remove from steamer and place into a bowl. While still hot, pour the coconut syrup over rice and stir to combine well, then cover and set aside in a warm place for 15 minutes before serving.

Peel the mangoes with a sharp knife then cut the flesh into thin slices. Divide the rice among your serving bowls, then top with slices of mango and a few tablespoons of the sweetened coconut cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.