I love the farmers’ markets – to see, touch and smell all that seasonal fresh produce by our Australian producers is a great experience. Most of the time, I’ll come back with more produce than what I had planned for 🙂 During my recent visit to the farmers’ market, guess what I came back with?
One of the pleasures of being a home cook is that there is no limit to what you can cook with fresh seasonal produce. So, with my freshly bought mangoes, I decided to bring Thailand home with one of the most iconic Thai sweet desserts that my family have always loved and enjoyed.
“Who would have thought that sweet mangoes are perfect match made in heaven with savoury glutinous rice? That, of course, came from the brilliant minds of food-loving Thais.”
You and I know that it is easy to make this dessert. Mango, glutinous rice, coconut cream are basically the 3 main ingredients you need. Because there are so few ingredients, quality of course, cannot be compromised. You’ll need to get your hands on the sweetest and best quality mangoes you can find, even if it means spending a bit more. As for coconut cream, the Thai vendors use freshly extracted coconut milk which of course is the best! But if you can’t get fresh coconut cream, good quality canned coconut cream is still acceptable. But, let me stress again, you must get the sweetest in season mangoes because well, this dish is really all about the juicy mangoes!
In Thailand, mango & sticky rice dessert is served with generous drizzle of coconut milk (mixed with a bit of salt and thickened with rice flour) but since I can’t find fresh coconut milk here, I’ve decided to serve without it … And the verdict is super duper awesomely delish!
Now that mango season has arrived. What do you like to eat mangoes with?
Mango and Sweet Coconut Sticky Rice (adapted from Leela Punyaratabandhu’s Simple Thai Food)
2 ripe mangoes, peeled and sliced/diced
1 cup Thai glutinous rice, soaked and covered in cold water for at least 3 hours
1 cup coconut cream
1/2 cup caster sugar
1/4 tsp salt
Sesame seeds, for garnish
1. Rinse the glutinous rice until water is clear. Drain. Pour the rice into a heatproof steaming bowl (with shallow depth) and place the bowl onto a rack in a wok filled with boiling water. Cover and steam for a good 30 mins.
2. You’ll know the rice is ready when the kernels have turned translucent. You can also test by biting into a kernel and if you don’t feel any hard resistance, it is ready. Don’t worry if the rice is not as soft as you like. It’s purposely left this way to allow some space for the rice to absorb the coconut cream later without turning into mushy baby food 🙂
3. Turn off the heat and leave the rice in the wok to keep warm.
4. Combine coconut cream, sugar and salt in a clean saucepan. Stir until the sugar has dissolved. Bring to boil. Then pour the steamed rice into the saucepan and gently mix them into the coconut syrup with a spatula. Remove from the heat and set aside to steep. Stir the mixture every 10 mins until all the coconut syrup has been absorbed by the rice.
5. Scoop 4 tablespoons of rice onto a serving bowl. Place as many slices/dices of mango as you like on the rice. Sprinkle sesame seeds and serve.