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
200ml Coconut cream
1/2 tsp Salt
1/2 tbsp Vegetable oil
1 tbsp Sesame seeds
For the salted coconut cream topping
3/4 cup Coconut cream
1/2 tsp Salt
1/2 tsp Rice flour
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.
This is how I shaped the mango into a heart shape. This makes it even sweeter, don’t you agree?