Sticky Rice with Mango

Name: Sticky Rice with Mango (Kaow Niaw Mamuang)
Cuisine: Thailand
Ingredients: 500 g (2 cups/1 lb) sticky rice; 750 mL (3 cups/1¼ pt) coconut cream; 1 pandanus leaf; 350 g (1½ cups/12 oz) white (granulated) sugar; Pinch salt; 3 medium mangoes, sliced; Fresh coconut cream

Kaow Niaw Mamuang

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THE THAIS LOOK forward to the mango season so that they can devour this dessert. However, there is no reason to wait for mangoes: custard apples, jackfruits, lychees, bananas and even poached pears can be used.

Ingredients

500 g (2 cups/1 lb) sticky rice
750

Asia
Thailand
Dessert
Gluten-free
Vegan
South East Asia

Method

Cover the sticky rice with water and leave to swell overnight. Rinse the sticky rice in several changes of water, then steam for 20 minutes, or until the grains are tender. Meanwhile, in an enamel or glass bowl (stainless steel may discolour the coconut cream) combine the coconut cream, pandanus leaf, white sugar and salt. Stir for about 10 minutes, or until the sugar has dissolved. When the ri