Thai Sticky Rice with Mango
1/2 cup Thai sticky rice or glutinous rice
1/4 teaspoon salt
3/4 cup coconut cream
11/2 tablespoons palm sugar
or dark brown sugar
1 ripe mango, sliced
In Thailand, where I was lucky enough to be taught this simple recipe, they call this dessert Koa Niew Maoung. It is also made in the Philippines, but there it is mixed with malty Milo chocolate powder, called Champorado and eaten for breakfast. You don’t need to serve much as it is very creamy.
Place the rice, unrinsed, into a bowl with ²⁄3 cup cold water and leave to soak for 1–4 hours.
Put the rice and soaking water into a pan with another ²⁄3 cup cold water and the salt, cover with a lid and bring to a boil. As soon as the water is boiling, remove the lid and keep boiling for 6–7 minutes or until the water has nearly all evaporated. Return the lid and steam-cook over low heat for another
6 minutes, then leave to rest while you prepare the coconut.
Heat the coconut cream and sugar gently over low heat until the sugar has melted. Add to the cooked rice and stir together. Serve with plenty of sliced ripe mango.
(* Recipe from 'Amazing Grains'from classic to contemporary, wholesome recipes for every day by Ghillie James -Kyle Books, US edition, March 2014- Photographs by Jonathan Gregson- all rights reserved)