Sunday, July 25, 2010

A Sticky Situation

The first time I tried Thai Sticky Rice and Mango Dessert (Kow Neuw Mamuang) was a few years back at a restaurant in San Francisco.  Although the main dishes were good, it was what finished off the meal that made it memorable.  Although my guy and I were already exceptionally full, like always we glanced over the menu to see if there was something we could make just a little more room for.  Two of our favourite food items jumped off the page:  sticky rice and mango.  The choice was made.  That dessert was so good that after the first, we made even more room for another.  

Ever since then, we've been on the lookout for this dessert about town and in our travels.  To much chagrin, it hasn't been that easy to find, and when we have, it's been with slight dissatisfaction. A hard mango, or undercooked rice does not a memorable Kow Neuw Mamuang make.  So when a perfect version was found at Maenam in Kitsilano, we were two very satisfied folk.  And after all that searching out there, that version inspired me to try making it right here at home.  

(This recipe is super fast to make, thanks in most part to the use of a microwave oven.  Yes, I shuddered too at first, but the results are amazing and the method is said to be perfected by the "Microwave Queen" :o) 

Thai Sticky Rice and Mango Dessert (Kow Neuw Mamuang) 
Thanks to for this recipe.

  • 2 Tbsp sugar
  • 1 cup glutinous rice (found at Superstore or most Asian markets)
  • 2 pinches of salt
  • 1 cup coconut milk
  • 1 mango, peeled and sliced or cubed
Soak the glutinous rice for 10 minutes in warm water in a glass bowl (an essential step). Pour out the water and add fresh water. The water level should be just above the rice, so 1 cup of rice and a little over 1 cup of water (about 10% more).  Cover the glass bowl with a dish and cook in the microwave on high for 3 minutes. Stir the rice around to move the rice from bottom to top. Some of the rice will be translucent (cooked) and some will still have white centers (uncooked).

Microwave again on high for another 3 minutes. Check and see if it's done. When cooked, all the rice should be translucent. If it needs more cooking, continue microwaving on high for 3 minutes or so until done. The cooking time will vary depending on your microwave.

Heat the coconut milk in a pot over medium heat. (Be sure not to heat on high or the milk will curdle.) Stir constantly and let the coconut milk simmer. Add the sugar and salt. Remove from heat. Pour 3/4 of the coconut milk over the hot sticky rice and let it sit for 5 minutes. The rice will absorb the coconut milk. At serving time, place the mango on top or to the side, and spoon the rest of the coconut milk on top of the rice.  Best served up warm.