Mango sticky rice is a dessert we will never miss if we’re having Thai food. The harmonious pairing between the savoury glutinous rice balances the sweet mango chunks. If you’re in Thailand, try them at the roadside stalls. Chances are, they will all be pretty good.
Though some may fine it too heavy as a dessert, especially when you ordered too much of the tanalising mains like pad thai and tom yum soup, this is a dish you’d want to save your tummy for. Sprinkle some sesame seeds on top and it’s chef kiss.
(Monocle has some of the best illustrators around. Man, I would buy a book if they compile their best illustrations.)
This is something I’d like to try making.
180g glutinous rice
250ml coconut milk
65g cane sugar
½ tsp salt
Toasted sesame seeds (optional)
Rinse the rice until the water runs clear, then cover the rice with fresh water and leave it to soak for about 30 minutes. Then drain again (it’s fiddly but will make the final product better).
Add fresh water and bring the rice to the boil before covering and simmering over medium heat for about 10 minutes. Turn off the heat and let the rice swell, covered, for about 20 minutes.
In a pan, dissolve the cane sugar in 200ml of the coconut milk with a pinch of salt. Heat gently until the sugar is dissolved, then combine the rice and liquid, and stir.
Add the remaining 50ml of coconut milk to the pan with a further pinch of salt and heat through. This is the topping.
To serve, peel mangoes, cut into pieces and divide them and the rice between four dishes. Drizzle a little sauce over them and top with sesame seeds.