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.
- 1 cup Glutinous White Rice Washed and soaked for at least 1 hour
- 1 cup Coconut Milk Use 2/3 if you want the rice less "mushy"
- 1/2 cup Sugar
- 1/2 tsp Salt
- 1 tsp Pandan Extract Substitute with 1-2 pandan leaves tied in a knot
- 1/2 cup Coconut Milk
- 1/4 tsp Salt
- 1 tsp Corn Starch
- 1 tbsp Water
- 2-3 whole Mangoes Cubed (easier to eat than slices)
- Black Sesame Seeds Optional
- Cook your sticky rice with your preferred method (see notes for a link on different methods). I used a rice cooker.
- While the rice is cooking. Melt the sugar in coconut milk over low-medium heat*. When the sugar has dissolved, remove from the heat then add the salt and pandan extract. Give it a quick stir.
- When the rice has cooked. Mix in the sweetened coconut milk and give it a quick stir (make sure the coconut milk is well incorporated). Then cover for 15-20 minutes**.
- Mix the corn starch and water and set aside for later. Over medium heat, bring the coconut milk to a gentle simmer. Add salt and corn starch mixture. You will notice that the cream will thicken slightly. Set the cream aside until you are ready to use.
- To serve: drizzle a little bit of the salted coconut sauce on the rice then top with mango chunks and black sesame seeds.
Other methods to cooking sticky rice here.
This dish is best served warm and should never be refrigerated (rice gets hard).
*Don't boil the coconut milk, we don't want to reduce the mixture.
**The rice will look watery but don't worry, the liquid will be soaked up while the rice is covered.
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