Method

Chef: David Thompson

Mango & Sticky Rice Recipe (Kao Niaw Mamuang)  
1. Wash the rice carefully to remove any excess starch. Be careful not to break the grains. Soak rice overnight.

2. The next day, rinse, drain and place in Chinese steamer, filled almost to the brim with water, and steam until tender - about 45 minutes to an hour. Make sure rice is not piled too high in the centre, so that it cooks evenly. Test some grains from the thickest area. Replenish the steamer with water as needed. Be sure to keep the water level high to ensure there is plenty of steam. Often a handful of pandanus leaves are added to the water to perfume the steam.

3. Meanwhile, stir coconut cream with sugar and salt until dissolved. Ideally perfume the cream with a few fresh jasmine flowers. I often like to use a few pandanus leaves to do this.

4. When rice is cooked, remove from steamer and pour prepared coconut cream over rice. Stir to incorporate thoroughly, then cover and set aside for 15 minutes in a warm place before serving.

5. Peel the mangoes with a sharp knife then cut the flesh away from the central stone, as the Thais would do.

6. Divide the rice into four and then place over the pieces of mango and cover with the sweetened coconut cream.  

Sweet Coconut Cream (Gati Lart)
1. Mix the coconut cream with the flour paste, stirring rigorously to incorporate.

2. Heat the coconut cream and stir in the mixture with the salt and pandanus leaf. Bring to the boil, still stirring to ensure that the cream does not separate. Do not add sugar before flour has thickened the cream or it will lose its sheen, becoming an unappetising grey.

3. When the sugar is added, remove from the heat. 

*  This information was sourced from '9am with David and Kim'