Mango Sticky Rice

My favourite thing about Australian summers, apart from the warmer weather, is that it is also mango season. Among the famous Thai desserts that include mango is Kow neiw ma moong (mango sticky rice). The dish consists of sweet sticky rice and mango, topped with salted coconut cream and sprinkled with sesame seeds.

Don’t be slow, let’s get started!

Ingredients(serves 4-6 people)

For Sweet sticky rice

250g Glutinous rice

A block of alum (optional)

2 Pandan leaves

60g Sugar

200ml Coconut cream

1/2 tsp Salt

1/2 tbsp Vegetable oil

1 tbsp Sesame seeds

3 Mangos

For the salted coconut cream topping

3/4 cup Coconut cream

1/2 tsp Salt

1/2 tsp Rice flour

Method

1. Rub the glutinous rice with alum (optional). Rubbing the rice with alum is for appearances only and doesn’t affect the taste

2. Rinse and drain until the water is clear. Cover the rice with water and soak overnight or for at least 4 hrs.

3. In a steamer add the Pandan leaves in the water. Drain the rice and steam for 20 mins until the rice is translucent.

4. Meanwhile, add sugar, coconut cream, salt, vegetable oil and pandan leaves in a saucepan over medium heat. Stir until the sugar dissolves and the coconut cream is heated through (do not boil).

5. Transfer the rice to a bowl. Add the coconut cream mixture and stir to combine. Cover and set aside for 10 minutes then stir again. Now your rice is ready.

Making the salted coconut cream topping

1. Add coconut cream, salt and rice flour in a saucepan and whisk until combined.

2. Use low heat and cook until the topping has thickened.

Here is the video.

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This video shows how to make a sweet sticky (glutinous) rice and salted coconut cream topping that commonly goes with mango and can also go with jackfruit and egg custard. Note 1. This recipe serves 4-6 people. 2. The step rubbing alum with rice is for appearances only and doesn’t affect the taste. . *Sweet sticky rice* 1. Rub 250g glutinous rice with alum (optional) 2. Rinse and drain until the water is clear. Then cover the rice with water and soak overnight or for at least 4 hrs. 3. In a steamer add Pandan leaf in water. Drain the rice and steam for 20 mins until the rice is translucent. 4. Meanwhile, add 60g sugar, 200ml coconut cream, 1/2 tbsp salt, 1/2 tbsp vegetable oil and pandan leaf in a saucepan over medium heat. Stir until the sugar dissolves and the coconut cream is heated through (do not boil). 5. Transfer the rice to a bowl. Add the coconut cream mixture and stir to combine. Cover and set aside for 10 minutes then stir again. Now your rice is ready. . *Salted coconut cream topping* 1. Add 3/4 cup coconut cream, 1/2 tsp salt and 1/2 tsp rice flour in a saucepan and whisk until combined. 2. Use low heat and cook until the topping has thickened. . . ข้าวเหนียวมูนต้นสูตรจากห้องขนมไทยนะคะ ใช้ข้าวเหนียว 250g ขัดกับสารส้มเบาๆ ล้างจนน้ำใสแล้วแช่ข้าวไว้อย่างน้อย 4 ชม หรือค้างคืน นึ่งโดยใส่ใบเตยในหม้อนึ่งด้วย นึ่งจนสุก ช่วงรอก็เตรียมน้ำกะทิ ใช้กะทิ 200ml น้ำตาล 60g เกลือกับน้ำมันพืช อย่างละครึ่งช้อนโต๊ะ ตั้งไฟเบา ข้าวสุกก็เทใส่ชาม ราดน้ำกะทิคนให้เข้ากัน ปิดฝาทิ้งไว้สิบนาที เปิดและคนอีกทีก็ใช้ได้ค่ะ น้ำกะทิราดหน้า ใช้กะทิ 3/4 ถต เกลือ 1/2 ชช และแป้งข้าวจ้าว 1/2 ชช ค่ะ ขอบคุณเจ้าของสูตรด้วยค่ะ #bkkaustralia #maeploy #homecooked #canberrafood #thaidessert #thaifood

A post shared by Charinya's Kitchen (@charinyas_kitchen) on

This is how I shaped the mango into a heart shape. This makes it even sweeter, don’t you agree?

4 thoughts on “Mango Sticky Rice

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