The undisputed quintessential dessert of the Thai people is khao niew ma muang. It goes without saying that this translates to mangoes with sticky rice. I know what you’re thinking, “Wow, Asians use rice in everything…even desserts?” to which I unenthusiastically respond with…”yes”. No witty comment here. It’s true. I have used rice as a sponge for the time my phone fell in the sink, as glue on countless projects and of course…as dinner. My first run-in with this dish was in 2012. In celebrating Mrs. Pam’s birthday, I made her favorite dessert. I was hooked ever since.
(Says: Happy Birthday in Thai)
Mangoes with sticky rice is a balance between salty and sweet, heavy and light, my urge to devour it and my will to stay on my diet. This dessert is best served warm (I like the mangoes cold though). The sweet and aromatic rice is complemented by the creamy salted coconut milk. Think salted caramel or chocolate covered pretzels, the balance is insanely yummy. The coconut infused rice has a nice dense texture and the mangoes a refreshing “bite” (some texture). This dish is traditionally served with mung beans for an added crunch but I prefer black sesame seeds for the color and the bitter notes that it provides.
I wish I could give credit to where it is due but the cookbook that I got this recipe from is nowhere to be found. It is a white book written entirely in Thai. Pictured in the front is a nice looking lady holding a wok. Any guesses? This is, with some adjustments, the semi-authentic recipe that I can recall from the mystery book, the next post will be my take on mangoes with sticky rice.
*I used a rice cooker, pandan extract and black sesame seeds. This dish is traditionally prepared by steaming the rice, and using pandan leaves as well as toasted mung beans.