2. Thailand – Khao Niew Mamuang (Mango with Sticky Rice)

The second dish of my cooking adventure is also a dish that I learned to make at Phuket Thai Cookery School, this time a dessert.

Khao Niew Mamuang or Mango with Sticky Rice is the Thai equivalent of rice pudding, with a sweet, creamy and slightly salty flavour. I’m a rice pudding lover from way back, so ate a lot of this during our visit. The fresh mangoes in Thailand are amazing, probably the nicest fruit I have ever eaten. Unfortunately in New Zealand we only get imported Peruvian mangoes that don’t taste anywhere near as nice, so I’ve substituted fresh mango with tinned – you can get Thai tinned mango at Asian supermarkets which is almost as good as the fresh ones.

You can cook this rice in a double boiler or bamboo steamer with some cheesecloth/muslin lining the bottom so it doesn’t stick.

Khao Niew Manuang
Serves 4

2 cups sticky rice, soaked in water for at least 5 hours or overnight (also called glutinous rice, available at Asian supermarkets)
2 pandanus leaf
1/2 tsp salt
1 cup coconut cream
1/2 cup sugar
1 tsp sesame seeds
1 mango peeled and sliced into bite sized pieces (or tinned Thail mango pieces)

1. Soak the rice. Wash twice and drain.
2. Put the rice in a double boiler/bamboo steamer. Cover and steam over simmering water for 20 minutes or until cooked
3. Meanwhile put the coconut cream into the sauce pan, add sugar, salt and stir to combine well
4. When rice is cooked, remove from the steamer and pour prepared sauce over the rice. Stir thoroughly, then cover and set aside for 20 minutes, allowing the rice to absorb the sauce
5. Serve sprinkled with sesame seeds and slices of ripe mango.


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