Sticky mango & condensed milk rice with salted black sesame seeds

The first time I ever tried a sticky mango rice pudding, otherwise known as ‘Khao Niaow Ma Muang’, in Thai, was in my early days working at The Begging Bowl in Peckham.  It’s the type of thing that you put in your mouth and think “where the hell has this been all my life? More please!”

At Farang I like to collect the off-cuts of mango and pulp it in a food processor so it is smooth. Then add this to the sweet coconut cream before mixing with the cooked sticky rice. If you add enough your sticky rice will turn a light orange colour and taste like mango. This is a seriously tasty additive and definitely worth a go, pulped mango is also readily available in a tin.

Serves 4

Ingredients

200g, glutinous rice
2 ripe mangoes (soft to the touch but not bruised)
400ml coconut cream
(tinned or follow recipe to make yourself on page)
50ml, condensed milk
150g, caster sugar
5g, toasted black sesame seeds
1 pinch, table salt

Method

1. Wash the rice by putting it in a sieve and running cold water over it for 1 minute. Then soak the rice, submerged in cold water for at least 2 hours (ideally overnight or 12 hours). In the meantime, set up a rice steamer and turn on. When it is boiling turn down to a medium heat and add the soaked sticky rice and begin cooking. This should take around 20 to 25 minutes to cook throughout, be sure to check that the grains are soft throughout before removing from the steamer. Remember to check that the rice is not blocking all the holes in the steamer before you put the lid on otherwise the steam wont surround the rice and it will not cook.

2. In the meantime, heat the coconut cream, condensed milk and the caster sugar to a medium heat to melt sugar and loosen the coconut cream. At this stage its also delicious to add a bruised stick of lemongrass and allow to infuse (mango pulp can also be added here). Once warm add the cooked sticky rice, combine using a whisk and cling film the container, the remaining heat in the container from the hot rice will aid the rice in absorbing the sweet coconut liquid. Leave this closed for at least 10 minutes to ensure it has come together, it should be a thick, rice pudding like consistency.

3. In the meantime, warm the black sesame seeds in the oven, not for long, around 2 minutes at 180 degrees, then remove and sprinkle with salt.

   1. Lastly, peel the mangoes by firstly removing the skin. Next slice an end off to the stone so you can see the location of the flat sides of the stone. The mango seed is a flat, oval shaped disk in the middle of it, this is what we want to remove. Next carefully run a small knife along the flat sides of the mango, moving the mango with one hand as you gently guide the knife to separate the flesh from the stone with the other. Once you have all 4 mango halves, slice them into bite-sized chunks.

4. Plate up by placing the sticky mango rice in the center of the plate with the slice mango prettily place over it,  finish with a pinch of the salted black sesame seeds over the top.

Thanks for reading and I hope you enjoy the recipe. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Cheers,

Sebbyholmes