Khao Niaow Ma Muang

I think I must start off by mentioning the Thai savoury dishes I have already shared with all of you. Quite a variety mind you. From the non-vegetarian and vegetarian various types (Thai Crispy Fish, Tom Kha Gai, Shrimp Pad Thai, Thai Tomato Soup & Thai Vegetable Curry) and believe me, the list is on-going. Nevertheless, this is my time I am sharing a Thai dessert, of course a Thai drink has already taken its spot (Thai Lemonade) and on the whole when its a sweet Thai pleasure, how can we not do this Khao Niaow Ma Muang? Thai Mango Sticky Rice, aka Thai Glutinous Rice Mango. So easy. So simple. So uncomplicated. Steam Glutinous rice alongside pandan leaves/screwpine leaves (Pandan Coconut Jelly) till plump, and obviously you need sweet mangoes (Mango Salad, Mango Mocktail & Mango Cucumber Salad) and I think we did speak about coconut milk for Asian desserts previously (Sago Gula Melaka). My version of Khao Niaow Ma Muang if you have noticed is served as separate compartments. Meaning, steamed glutinous rice by itself, palm sugar syrup by itself, coconut milk by itself and mango by itself, but as one delight. Why, are you asking me? Well, let's tuck into Khao Niaow Ma Muang as we wish. We decide on how much of sugar, coconut milk and mango we want alongside glutinous rice. Regardless, I must stress that this version of mine Thai Mango Sticky Rice is still a proud and pride sweet pleasure in your mouth (Baked Rice Pudding, Watermelon Sorbet, Saffron Poached Pears & Pineapple Bread Pudding).

Ingredients

1 cup glutinous rice -soaked overnight and draind off water

2-3 pieces of pandan/screwpine leaves

1 cup thick coconut milk

100g palm sugar

1 tbsp sugar (optional)

Salt as needed

Fresh mango cubes (as needed)

Method

Steam rice with pandan leaves and a pinch of salt till light and fluffy.
Keep aside. 

Warm up coconut milk.

Make syrup with both types of sugar.

Serve rice, coconut milk and syrup alongside mango cubes.

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