Recipes/Thai mango and coconut sticky rice

Thai mango and coconut sticky rice

Known as khao niao mamuang, this sweet, creamy coconut rice with ripe mango is one of Thailand’s most beloved desserts. The rice used is sweet glutinous rice, which is sometimes labelled sticky rice – a short-grain variety that turns tender, glossy and slightly chewy when steamed. For the best results, soak the rice for at least six hours before steaming. Serve warm or at room temperature

Prep

10 min

Cook

50 min

Total

420 min

Makes

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A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.