This is one of my all time favourite dessert. To me it’s the perfect dessert cos it makes you feel like you’re being good by getting your daily fruit intake. Unfortunately, Mangoes are not always in season in Australia (unlike in the tropical asian countries) so I’d have to patiently wait for Spring to arrive before I can give this dessert a try.
Oh well, one more reason to look forward to Springtime!
In the meantime, I’m gonna savour the excuse to binge on comforting stews n pies and indulge in hibernation for the remains of winter.
Mango and Sticky Rice Pudding (Khao Nieow Ma Muang)
(Recipe & Photos from Almost Bourbain Foodblog)
4 large ripe mangoes
200 g (1 cup) glutinous rice
170 ml (2/3 cup) coconut milk
1 tbsp sugar
1/2 tsp salt
170 ml (2/3 cup coconut cream mixed with 1/4 tsp salt, for garnish
2 tbsp dry-fried mung beans (optional)
- To Make Sticky Rice: Put the glutinous rice in a bowl and pour in cold water to come 5 cm (2 inches) above the rice. Soak for at least 3 hours, or overnight. Drain and transfer to a steamer. Spread the rice in the steamer. Cover and steam at low heat for 20-25 minutes or until the rice swells and is glistering and tender. The cooking time will vary depending on the soaking time.
- While the rice is cooking, stir the coconut milk, sugar and salt in a small saucepan over low heat until the sugar has dissolved. As soon as the rice is cooked, use a wooden spoon to gently mix it with the coconut milk. Set aside for 15 minutes.
- Peel the mangoes and slice off the two outside cheeks of each, removing as much flesh as you can in large pieces. Avoid cutting very close to the stone where the flesh is fibrous. Discard the stone. Slice each cheek lengthways into four or five pieces.
- Arrange the mango pieces on a serving plate. Spoon a portion of steamed sticky rice with coconut milk near the mango slices. Spoon the coconut cream garnish on top and sprinkle with mung beans. Serve at room temperature.