Sticky Mango & Condensed Milk Rice with Salted Black Sesame By Sebby Holmes
27 Jan 2016
The first time I ever tried a sticky mango, otherwise known as ‘Khao Niaow Ma Muang’, if your Thai isn’t non-existent like mine, was in my early days working at The Begging Bowl in Peckham. It’s the type of thing that you put in your mouth and think “where has this been all my life? More please!”
For this reason, when making this dessert for friends be careful as I made it a few times at Brook Green Market and people seem to get addicted to it. At first I kept running out because all the other traders were eating it, then the more I made the more customers brought it, I literally couldn’t make enough. Its, got a naughty, rich sweetness to it from the coconut cream and condensed milk, topped with a seemingly healthy slice of fresh mango it couldn’t be more moreish.
I know a few of you might be trying to eat healthily after Christmas but I assure you won’t regret trying this one. If you are looking for a slightly healthier option just add more mango, t hat counts, right?
Now before I go any further I have a little late announcement to make for those of you that haven’t heard already. My restaurant concept ‘Farang London’ is now up and running and gearing up for taking residency around the Borough area later this year. In the meantime, we are hosting four course pop-ups at The San Daniele Highbury once a month, the next one is on the 31st January 2016 (book via firstname.lastname@example.org). For current news, pictures and all that kind of stuff keep your eyes peeled for @farangLDN on Twitter and Instagram.
Find out a little more about it in Ben Norum’s article from the London Evening Standard: http://www.standard.co.uk/goingout/restaurants/farang-smoking-goat-and-begging-bowl-chef-to-launch-new-thai-venture-as-part-of-borough-food-hub-a3135656.html
Now that’s enough about me here is the recipe. I hope to feed you in one way or another soon.
200g, glutinous rice
2 ripe mangoes (soft to the touch but not bruised)
400ml coconut cream
50ml, condensed milk
150g, caster sugar
5g, toasted black sesame seeds
1 pinch, table salt
Wash the rice by putting it in a sieve and running cold water over it for 1 minute. Then soak the rice, submerged in warm water for 20 minutes. In the meantime, set up a rice steamer (a pan half filled with a colander on top can work, once water is boiling cling film the colander to create a steamer), when it is boiling turn down to a medium heat and add the soaked sticky rice and begin cooking. This should take around 20 to 25 minutes to cook throughout, be sure to check that the grains are soft throughout before removing from the steamer. Remember to check that the rice is not blocking all the holes in the steamer before you put the lid on otherwise the steam wont surround the rice and it will not cook.
In the meantime, heat the coconut cream, condensed milk and the caster sugar to a medium heat to melt sugar and loosen the coconut cream. At this stage it’s also delicious to add a bruised stick of lemongrass and allow to infuse. Once warm add the cooked sticky rice, combine using a whisk and cling film the container, the remaining heat in the container from the hot rice will aid the rice in absorbing the sweet coconut liquid. Leave this closed for at least 10 minutes to ensure it has come together; it should be a thick, rice pudding like consistency.
In the meantime, warm the black sesame seeds in the oven, not for long, around 2 minutes at 180 degrees, then remove and sprinkle with salt.
Lastly, peel the mangoes by firstly removing the skin. Next slice an end off to the stone so you can see the location of the flat sides of the stone with your eyes, imagine the mango has a flat, oval shaped disk in the middle of it, this is what you want to remove. Next carefully run a small knife along the flat sides of the mango, moving the mango with one hand as you gently guide the knife to separate the flesh from the stone with the other. Once you have all 4 halves, slice them into bite-sized chunks.
Plate up by placing the sticky rice in the centre of the plate with the slice mango prettily place over it, finish with a pinch of the salted black sesame seeds over the top.
See you next time,