Sticky mango & coconut rice pudding.

Mango Sticky Rice, or "Khao Niew Mamuang," is a beloved Thai dessert that beautifully showcases the harmonious blend of sweet, ripe mangoes and creamy coconut-infused sticky rice. This dish has its roots in Southeast Asia, where it is traditionally enjoyed during the mango season, particularly in Thailand. Often served at festivals and family gatherings, it symbolizes the rich agricultural heritage and communal dining culture of the region. Perfect for a delightful dessert or a special treat, this dish combines the richness of coconut cream with the sweetness of ripe mango.

Ingredients (feeds 2):

• 100g glutinous rice

• 1 ripe mango (soft to the touch)

• 200ml coconut cream

• 200ml mango pulp

• 50g rice flour

• 150g caster sugar

• 1/2 pinch sea salt

• 5g toasted coconut, to garnish

• 1 teaspoon mango pearls, optional
  

1. Prepare the Rice:

   • Wash the Rice: Place the rice in a sieve and run cold water over it for 1 minute or until the water runs clear and all the starch is removed. Soak the rice in cold water for a minimum of 2 hours, ideally overnight.

   • Set Up the Steamer: Use a pan half-filled with water and a colander on top. Once the water is boiling, cover the colander with cling film to create a steamer.

   • Cook the Rice: When boiling, reduce to medium heat, add the soaked sticky rice, and begin cooking. This should take around 20 to 25 minutes. Ensure the grains are soft throughout before removing from the steamer. Check that the rice isn't blocking the steamer holes to allow proper cooking.

2. Make the Coconut Sauce:

   • Heat the coconut cream, 1 pinch of salt, mango pulp, and caster sugar on medium heat to melt the sugar and loosen the coconut cream. Avoid boiling to prevent splitting.

   • In a separate bowl, add a ladle of this warm coconut & mango cream to the rice flour and whisk into a slurry without lumps. Add this back to the rest of the coconut cream and gently simmer until thickened to a sauce consistency. Adjust salt to taste. Set aside 100ml of the sauce for serving.

   • Combine the remaining sauce with the warm, cooked sticky rice using a whisk. Cover with cling film and let sit for at least 10 minutes to absorb the sauce, achieving a thick, moldable consistency.

3. Prepare the Mango:

   • Peel the mangoes by removing the skin. Cut off both ends to reveal the stone, then carefully run a small knife along the flat sides of the mango stone, separating the flesh. Slice into bite-sized chunks.

Serve: Place the sticky rice in the center of a plate, top with sliced mango, pour half of the leftover coconut sauce over each serving, and sprinkle with toasted coconut.

Storage Notes: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.