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Thailand, Asia · Mango Sticky Rice (Khao Niao Mamuang)

Mango Coconut Dessert Maki

A Thai-Japanese fusion dessert: coconut sticky rice rolled tightly around mango with a sushi mat, coated in toasted sesame and sliced into bite-size pieces.

ServingsServes 2
Total cooking time1 h
Soaking the rice+ 4 h
DifficultyMedium

Method

  1. Rinse the rice 4 or 5 times until the water runs almost clear, cover with cold water by 5 cm and soak for at least 4 hours.

    Add in this stepGlutinous (sticky) rice 150 g

  2. Drain the rice, spread it 2 cm thick in a 18 cm steamer lined with damp muslin and steam over medium-high heat for , flipping it over once halfway, cloth and all. It is done when the grains are translucent with no hard centre.

    medium-high heat

  3. While it steams, warm the coconut milk, sugar and salt in a small pan over medium-low heat for , stirring until the sugar dissolves, and turn off the heat once it steams. Tip the hot rice into a bowl, pour over the sauce and fold it in with a cutting motion.

    Add in this stepCoconut milk 160 mlSugar 40 gSalt ½ tsp

    medium-low heat

  4. Cover with plastic wrap and leave for to absorb, then uncover and let it cool until just warm enough to handle comfortably. Too hot and it sticks to the wrap; completely cold and it will not hold together.

  5. Toast the sesame seeds in a dry pan over medium-low heat for , shaking the pan, until golden, then spread them on a wide plate. Meanwhile, peel the mango and cut it into long 1 cm thick batons.

    Add in this stepWhite sesame seeds (untoasted) 2 tbspRipe mangoes (medium) 1

    medium-low heat

  6. Lay a sheet of plastic wrap on a sushi mat (or a thick tea towel). With wet hands, spread one roll's worth of rice on the wrap into a rectangle about 18 x 12 cm and 1 cm thick, and lay a row of mango batons 3 cm from the edge nearest you. Lift the wrap to roll the rice tightly around the mango, press firmly with the mat to shape it, then unwrap and roll the log in the toasted sesame to coat. Repeat to make 2 roll(s) in total.

  7. For the dipping sauce, put the coconut milk, sugar and salt in a small pan, add the cornstarch mixed with 1 tbsp water and stir over low heat for until lightly thickened. Pour into a small dish.

    Add in this stepCoconut milk (for the dipping sauce) 70 mlSugar (for the dipping sauce) 1½ tspSalt (for the dipping sauce) 1 pinchCornstarch 1 tsp

    low heat

  8. Dipping the knife in water between cuts, slice each roll into 2 cm pieces (6 to 8 per roll) and arrange them cut side up. Top with mint leaves and serve with the dipping sauce.

    Add in this stepMint leaves 4

Cook's tip

Wet the knife before every cut and slice with a gentle sawing motion for clean edges. Add strawberry or kiwi alongside the mango for extra colour. Sticky rice rolls harden in the fridge, so eat them at room temperature within 2 to 3 hours.

Cooking it at camp

Make the coconut rice at home, wrap it while warm and carry it in an insulated food jar, so at camp you only roll and slice. Toast the sesame in advance too. No sushi mat? Plastic wrap and a tea towel work fine.