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Mango Sticky Rice (Kow Neuw Moon)

- Serves 4

I love Asian desserts and Mango sticky rice is definitely on top of my list. It may even be one of the reasons why I keep going back to Thailand over and over again. Now that sweet, ripe mangoes are in season and available in abundance in Singapore, it’s the perfect time to put together this simple yet outstanding dessert.


Watch this recipe video on Instagram 

Image by Luisa Brimble
Ingredients

  • 1 cup Thai glutinous rice

  • 1/4 cup pandan leaves, chopped into 1" pieces ​

  • 3/4 cup creamy, thick coconut milk ​

  • 1/4 teaspoon salt

  • 3-4 tablespoons sugar

  • 1 large Thai honey mango

  • toasted sesame seeds or savory fried moong beans, for garnish ​

  • cheese cloth or muslin cloth, for steaming

Recipes

The traditional method using a steamer:


1. Soak sticky rice in 3-4 cups water for at least an hour or even overnight.


2. Fill the bottom section of your steamer with a few inches of water and cover the steam section with a cheese cloth or muslin cloth. Drain water from rice, then place it on the cheesecloth.


3. Place chopped pandan leaves in between rice, put the lid on, and steam on medium-high heat. The rice should take about 20 minutes of steaming to cook and will become translucent when done.


4. Heat coconut milk in a small saucepan over medium heat. Add sugar and salt. Stir constantly and let it simmer for a few minutes. Remove from heat.


5. Place hot steamed rice in a bowl. Pour half of the hot coconut milk over hot sticky rice. Cover and let it sit for 30 minutes. Chill the rest of the coconut milk in the refrigerator, for garnish.


6. Peel mango and chop into wedges; place a few wedges on each serving plate along with one scoopful of rice.


7. Pour 2 tablespoons of sweetened coconut milk on each serving. Garnish with savory fried yellow moong beans or toasted sesame seeds. Serve warm.

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