Mango with sweet sticky rice (mamuang khao neow)

Serves 2 Desserts and puddings

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Method

To make the sweetened coconut cream, put the coconut cream, pandan leaf, if using, sugar and salt in a large pan. Warm over a low heat for 5 minutes, stirring constantly, until the sugar has dissolved.

Mix the rice flour and a little of the warm coconut cream together in a small bowl to form a smooth paste, then stir this back into the pan of sweet coconut cream. Warm for another minute, stirring constantly, until the sweet coconut cream becomes thick enough to coat the back of a spoon, then leave to cool to room temperature.

Steam the sticky rice according to the pack instructions. Meanwhile, put the 200ml coconut cream, pandan leaf, if using, sugar and salt in another pan and warm over a low heat for 5 minutes, stirring constantly, until the sugar has dissolved. It will taste excessively sweet, but it needs to be in order to properly season the cooked sticky rice.

Once the sticky rice is cooked, transfer to a plastic container and pour over the second batch of prepared coconut cream and mix well to completely incorporate. It’s important the rice is hot as this will allow the grains to fully absorb the liquid and glisten attractively. Cover the surface of the sticky rice with cling film, then cover the container with a lid. Leave to stand in a warm place for 10 minutes to allow the cream to be fully absorbed and the rice to rest.

Peel the mango with a sharp knife, then cut away the 2 lobes from the central stone. Cut each lobe widthways into 2.5cm slices.

Stir the sticky rice to loosen the grains, then divide between 2 shallow bowls. Arrange the sliced mango alongside, then cover the mango and rice with a few tablespoons of the cooled, sweetened, thick coconut cream and serve with the toasted sesame seeds sprinkled over.

This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.