One of Thailand's most well known desserts is the classic “Mangoes and sticky rice.” (Kaow Niew Ma-muang / ข้าวเหนียวมะม่วง) Although in my experience Thai people don't eat it very much, it is still one of my favorite treats here. Make sure to use actual 'sticky rice' when making this dessert, as it is a different grain than regular white rice (or kaow suai (ข้าวสวย) as the Thais say), and not simply a difference in preparation. Sticky rice, also known as glutinous rice, is a shorter grain variety popular in South East Asia. To read more about this delicious rice check out this article: http://www.huffingtonpost.com/2014/11/04/sticky-rice_n_6084408.html
Ingredients:1 cup sticky rice, cooked / ข้าวเหนียว 1/4 cup sugar / น้ำตาล 1/4 tsp salt / เกลือ 1 cup coconut milk or coconut cream / น้ำกะทิ 1-2 pandan leaves / ใบเตย 1 ripe mango, peeled / มะม่วง
Directions:Before putting together this dish you must make the sticky rice. First, put the sticky rice in a bowl of water and soak for at least 4 (and up to 24) hours. It is easiest to soak over night. The longer it soaks the better the texture will be. Drain the water out of the rice. Steam the rice using a steamer or pot of boiling water. Traditionally it is steamed in a Thai bamboo basket but a wire mesh rack will also work. Steam for 15 minutes before turning the rice over to the other side. (If using a bamboo basket you should be able to “flip” the rice over in the air.) Be careful not to overcook the rice or it will be mushy, rather than the sticky texture desired. For added flavor add 1-2 pandan leaves into the rice while steaming. This adds a mild, vanilla like flavor. 1. Warm the coconut milk stirring constantly until simmering. Click here and read step 2 for more info on how to make coconut milk yourself.
2. Add the sugar and salt, while continuing to stir.
3. Remove from the heat, pour over the sticky rice, and let the rice absord the milk for about 15 minutes.
4. Slice the mango up and serve with the sweetened coconut milk.