In Thailand, this deliciously sweet and hearty dessert is called Khao-Neeaw Ma-Muang which literally translates to Sticky Rice with Mangoes. This Asian play on traditional rice pudding is a nice departure from the standard dish and can be fruit-manipulated by swapping out the Mangoes for other tropical options like Jack Fruit, Kiwi and Papaya.
Give it a go!
Sticky Rice with Mangoes
(Serves 2 People)
100 Grams of Sticky Rice
1/2 Cup of Coconut Milk
2 TSP Coconut Cream
2 TBSP Sugar
1/4 TSP Salt
50 Grams Fresh, Sliced Mango
Soak Sticky Rice in water overnight or minimum of 4 hours in the fridge. Drain rice in a sieve and place over a pot filled with water. Let the water come to a boil but don't let the rice touch the waterline. Steam covered for 30 minutes or until tender.
In a separate, large pot, heat coconut milk, sugar and salt together, stirring well.
Add Sticky Rice to the milky mixture, stir until blended and leave it alone for 10 minutes.
Give the pot one final stir before serving. Garnish well with your fruit and top with coconut cream! Sprinkle roasted Sesame Seeds on top too if you're feeling sassy!