Around the World in 18 Breakfasts: Thailand

mango coconut sticky rice

Week 12: Coconut sticky rice with mango (Khao niew ma muang)
I first discovered coconut sticky rice with mango on a trip to Thailand in 1997 and it remains one of my all-time favourite culinary discoveries. Technically, this is not a traditional Thai breakfast, but it can be eaten at any time of the day – so in my book that’s good enough! (Any excuse to make this stuff – it’s awesome!). Sadly, we’re smack bang in the middle of winter, so fresh mango was nowhere to be found. We used the tinned variety which was ok, but you really can’t beat fresh mango if you’re able to lay your hands on it. Crackers decided to supplement his with fresh sliced banana – whatever floats your boat, I say!

Thai breakfast

What you will need:

  • 1.5 cups glutinous (sticky) rice (see picture below, if you don’t have an Asian grocery store nearby you can buy this online)
  • water for soaking rice overnight
  • 1 400ml tin full cream coconut milk (not light!)
  • 2 tbsp caster sugar
  • pinch of salt
  • 2 4oog tins of mango or 2 fresh mangoes (fresh is better if you can get it)
  • 2 tbsp sesame seeds, toasted (optional)
  • sprig of mint for garnish (optional)
  • bamboo steamer and wok
  • small saucepan for coconut milk sauce
  • baking paper
  • small bowl to shape the rice (optional)

1. Soak the rice in water overnight.
2. Drain the rice. Line a bamboo steamer with baking paper and fill wok with enough water to be not quite touching the steamer. Bring the water to a simmer and steam rice for 25 to 30 mins or until just tender and slightly translucent.
3. While the rice is cooking, heat up the coconut milk, sugar and salt. Bring to a low simmer and stir until sugar is dissolved. Keep sauce on low heat – just enough to keep it warm.
4. Slice mangoes (and banana if desired).
Sticky rice domes
5. When rice is cooked, scoop it into a small bowl to shape it into a ‘dome’. Turn out onto a plate and top with the coconut milk and fruit.
6. If desired, add a sprinkle of toasted sesame seeds and mint for garnish.

Making mango sticky rice

Join us on our journey!
This is the twelfth of our ‘Around the World’ breakfasts. Each week we’ll be making something from a different country as part of our ‘Around the World in 18 Breakfasts’ series. Subscribe to our blog or follow us on Facebook or Pinterest to be part of the journey. Next stop: Canada!

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