Thai Sticky Rice with Mango

Thai sticky rice

Rice for dessert (or breakfast)? Of course! If you have only had the European style rice puddings you are in for a treat. The extra stickiness of Thai sticky rice lends an incomparable textural quality and is worth seeking out.

The recipe is from Amazing Grains by Ghillie James as are the Chocolate Dipped Chewy Cookies and the Polenta and Ricotta Berry Torte. Don’t overlook this recipe; it is one of those sleeper hits. The creamy, chewy rice and the sweet, slippery mango create a classic Asian combination. Make sure your mangoes are very ripe and fragrant. 

Excerpted from Amazing Grains: From Classic to Contemporary, Wholesome Recipes for Every Day by Ghillie James is published by Kyle Books, 2014 . Photography by Jonathan Gregson.

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In Thailand, where I was lucky enough to be taught this simple recipe, they call this dessert Koa Niew Maoung. It is also made in the Philippines, but there it is mixed with malty Milo chocolate powder, called Champorado and eaten for breakfast. You don’t need to serve much as it is very creamy.

Thai Sticky Rice with Mango
Makes: 4
  • ½ cup Thai sticky rice or glutinous rice
  • ¼ teaspoon salt
  • ¾ cup coconut cream
  • 11/2 tablespoons palm sugar or dark brown sugar
  • 1 ripe mango, sliced
  1. Place the rice, unrinsed, into a bowl with ²⁄3 cup cold water and leave to soak for 1–4 hours.
  2. Put the rice and soaking water into a pan with another ²⁄3 cup cold water and the salt, cover with a lid and bring to a boil. As soon as the water is boiling, remove the lid and keep boiling for 6 to 7 minutes or until the water has nearly all evaporated. Return the lid and steam-cook over low heat for another 6 minutes, then leave to rest while you prepare the coconut.
  3. Heat the coconut cream and sugar gently over low heat until the sugar has melted. Add to the cooked rice and stir together. Serve with plenty of sliced ripe mango.

Bakepedia Tips

  • You can find canned coconut cream in some Whole Foods Markets and well-stocked Asian stores. If you cannot find it, buy about four, 14-ounce cans of full-fat coconut milk and skim the rich cream off of the top.
  • If you can find the palm sugar (also at Asian specialty stores) it does add a special nuance that we love.
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