Mango sticky rice with pistachios and palm sugar

Khao niew mamuang, or mango sticky rice is a classic Thai dessert made with glutinous sticky rice, coconut cream and ripe mangoes. Plant-based and gluten-free, this dessert is the perfect dish to cook for every guest at your table.

• serves

  4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Stream free On Demand

Made With Mangoes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 500 g glutinous rice, rinsed well and soaked overnight
• 500 ml UHT coconut cream
• 80 g caster sugar
• ¾ tsp salt
• Palm sugar, for grating (optional)
• 2 ripe mangoes, to serve
• ½ cup crushed pistachios, to serve

Salted coconut cream

• 100 ml UHT coconut cream
• Sea salt flakes, to serve

Soaking time overnight

Instructions

1. Begin this recipe a day in advance by rinsing the glutinous rice well, then placing it into a large bowl. Cover with water and allow to soak overnight. When ready to cook, line a steamer basket with muslin, drain the glutinous rice, and then steam for 15-20 minutes, or until the rice is tender.
   
2. While the rice is steaming, heat the coconut cream, sugar and salt in a small saucepan and stir to dissolve the sugar. Tip the warm rice out of the steamer into a second saucepan and add the sweetened coconut cream a little at a time, stirring so that the coconut cream is absorbed, and the rice is glossy.
   
3. To make the salted coconut cream, season the 100 ml coconut cream in a small bowl with salt to taste.
   
4. To serve, thickly slice the mangoes and divide the sticky rice between plates. Grate a little palm sugar over the rice, then top with the mango. Spoon over the salted coconut cream and sprinkle with the pistachios and an extra sprinkle of salt, if you like.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Made With Mangoes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG