Sticky mango & condensed milk rice with salted black sesame seeds

Ever wondered what happens when a tropical fruit meets a humble grain? Well, let me take you on a journey to the heart of Thailand with a dish that’s as delightful as a sunny holiday – Khao Niaow Ma Muang, or Sticky Mango Rice Pudding. My first encounter with this heavenly dessert was during my early days at The Begging Bowl in Peckham. I’ll never forget that moment of sheer culinary bliss, thinking, “Where has this been all my life?”

This dessert is a testament to the magic of Thai cuisine, where the creamy, sweet embrace of coconut meets the vibrant, juicy mango. The dish's history is as rich as its flavour, believed to have been a favourite amongst Thai royalty. The tradition of using glutinous rice dates back centuries, making it a staple in many Southeast Asian desserts.

At Farang, I like to give it a little twist by pulping mango off-cuts to blend into the coconut cream, turning the rice a delightful light orange and infusing it with mango goodness. If you’re short on time, tinned pulped mango is a great alternative.

Serves: 4

Ingredients:

• 200g glutinous rice

• 2 ripe mangoes (soft to the touch but not bruised)

• 400ml coconut cream (tinned or homemade)

• 50ml condensed milk

• 150g caster sugar

• 5g toasted black sesame seeds

• 1 pinch table salt

Method:

1. Prepare the Rice: Wash the rice by placing it in a sieve and running cold water over it for 1 minute. Soak the rice, submerged in cold water for at least 2 hours, ideally overnight.

2. Cook the Rice: Set up a rice steamer and bring it to a boil. Lower to medium heat, add the soaked sticky rice, and cook for about 20-25 minutes, ensuring the grains are soft throughout.

3. Prepare the Coconut Cream Mixture: In a saucepan, heat the coconut cream, condensed milk, and caster sugar over medium heat until the sugar melts. For added flavour, infuse with a bruised stick of lemongrass or add mango pulp.

4. Combine: Add the cooked sticky rice to the coconut cream mixture, whisk together, and cover with cling film. Let it sit for at least 10 minutes, allowing the rice to absorb the sweet coconut liquid.

5. Prepare the Sesame Seeds: Warm the black sesame seeds in the oven for about 2 minutes at 180°C, then sprinkle with salt.

6. Prepare the Mango: Peel the mangoes, remove the stone by slicing along its flat sides, and cut the flesh into bite-sized chunks.

7. Assemble the Dish: Place the sticky mango rice in the centre of a plate, artfully arrange the mango slices on top, and finish with a sprinkle of salted black sesame seeds.

I hope you enjoy this dish as much as I do. It's a perfect blend of tradition and innovation, and I’d love to hear how it turns out for you. Feel free to reach out with your feedback—I’m always here to chat. See you next time!