Mango and Sticky Rice
Kâo Něeo Mámôoang ข้าวเหนียวมะม่วง



Mango and  sticky rice is a classic Thai desert and my favourite. Its attraction is in its simplicity but superb flavour, the perfect finish to any Thai meal. A great and even healthier variation is to use brown or black rice.

Serves: 2
Prep Time: 20 Minutes

Ingredients:
1 large  ripe peeled mango (má~mûuang มะม่วง)
1 cup coconut milk (nám-gà~tí น้ำกะทิ)
2 pinches salt (glʉʉa เกลือ)
1 cup sticky rice (kâo něeo ข้าวเหนียว)
2 tablespoons palmsugar (nám-dtaan น้ำตาล)


Method:
Make the coconut milk and sticky rice as below.

Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticy rice.

Coconut Milk Sticky Rice
The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

Or even easier buy some ready made sticky rice from the local fresh market (dtàlàht - ตลาด) when you buy the mangos.

Putting it together: Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.