One of my favourite treats when visiting Bangkok is to sneak into a food court in a shopping mall and order a Mango Sticky Rice (Khao Niew Ma Muang). There’s usually a whole floor or at least a large corner of a floor with food stalls, easier for me to navigate than one outside, and I think an order is about 70 or 80 baht. Not even two bucks. I’ve even bought it at the departure gates of the airport; there’s one place that sells it along with packaged sweets.
The combination of fresh, sweet mango, with the texture of glutinous rice, covered in coconut with a bit of sugar and a hit of salt, is magical. I’m not sure if I’ve thought of making it at home before in Sydney, but for some reason, right now in the middle of November, mangos are pretty much perfect. I combined recipes from the web, and my god: this was a triumph.
Mango Sticky Rice (serves 4)
150g glutinous rice (also sometimes called sweet rice)
250ml of coconut milk
2 tablespoons caster sugar
Large pinch of salt
1 large mango, or enough for 4 people, sliced or cubed
*Place rice in a microwavable glass bowl. Cover with cold water, about 2 cm and soak rice for at least ten minutes (I usually rinse it off a few times too). Microwave on high for 3 minutes. Stir it up. Do this 3 or 4 times until the rice is cooked: it will be translucent and sticky.
*Heat, but don’t boil coconut milk, sugar and salt in a saucepan. A generous pinch of salt makes for a fantastic sweet-salty taste.
* Add half to two-thirds of the coconut milk mixture to the rice, stir and rest 5 min.
* Divide the rice up among serving plates. Maybe use a serving ring to shape, or as I sometimes do, press it into a small bowl and then turn it back out over the plate. It’s prettier than a wet scoop of rice. Top with mango and pour over the remaining coconut milk.
Most of this is from a 2007 recipe by Gemma Purcell from Australian Good Taste as found on taste.com.au, but the microwave rice method can be found in a few different places.