I couldn’t resist posting my favourite dessert, especially being as I made it in a Thai cooking class in Bangkok. There’s something about Sticky rice (Khaw Neaw Mamuang) which I’m addicted too – I ate it just about every night I was in Thailand! In the class we made coconut milk from scratch, but of course if you don’t have a spare couple of hours then the bought can at Coles is just as good… If mangoes aren’t in season you can replace them with lychee or papaya, and they go beautifully with this dessert. This recipe is pretty simple so if I were you I’d double it!
- 1 cup hot cooked sticky rice
- 2 tbl palm sugar/white sugar
- 1 pinch salt
- 1/2 cup coconut milk
- 1 ripe mango
- 1/2 tbl deep fried mung bean seeds (for topping)
Heat the coconut milk in a pot over medium heat then stir and let the milk simmer. Add sugar and salt and stir. Then reduce from heat.
Pour coconut milk over the hot sticky rice and mix together. The rice will absorb all the coconut milk and should become a little mushy.
Serve warm with chilled mango and deep fried mung bean seeds on top!
Happy cooking, love Jem x