Khao Niew Ma Muang – Coconut Sticky Rice with Fresh Mango
On our way home from London (over a year ago now – eip!) we swung past Thailand for one last cheeky little holiday! One of our ‘things to do’ whilst there was to do a Thai cooking course. I looked forward to learning how to cook some of their a-mazing food so we found a little cooking school right on the beach in a quiet coastal part of Koh Lanta. We were able to choose 5 different dishes to cook including a red curry paste and the age old favourite – Pad Thai. I’ve made this a few times and everyone loves it. We ate a few different versions of the classic Pad Thai whilst on our trip but none of them came close to ours… *Highfive!*. I promise, hand on heart that I will cook this soon for the blog but be warned – there are loads of ingredients but many that keep for future Pad Thais.
Last week I decided to cook a Thai inspired dinner. Using this famous Pad Thai for mains, followed by Seb’s favourite dessert “Khao niew ma muang” (also known as coconut sticky rice with mango). First eaten on a family holiday to Thailand as a kid and never forgotten, he insisted we find it and try it whilst away. I have to agree, it is pretty damn good. I managed to find a nice and simple recipe. It’s a not-so-naughty dessert for summer.
Sticky Rice With Mango
1 x 270ml can Ayam coconut milk
2 tbs caster sugar
Large pinch of salt
1 large mango, cheeks removed, peeled, thinly sliced
Place rice in a bowl. Cover with cold water. Set aside overnight to soak. Drain. Line the base of a bamboo steamer with non-stick baking paper. Spread rice over the base and place over a saucepan of simmering water. Steam, covered, for 25-30 minutes or until rice is tender and translucent. (If using long-grain rice, cook following packet directions.)
Meanwhile, place coconut milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and coconut milk is heated through (do not boil).
Transfer the rice to a large bowl. Add half the coconut milk mixture and stir to combine. Set aside for 5 minutes to stand.
Divide the rice among serving plates. Shape each portion into a 2cm-thick disc. Top with mango slices. Spoon over the remaining coconut milk.