DESSERT

Sticky Rice with Coconut Milk and Mango

Mango Sticky Rice

Mango Sticky Rice (Khao Niew Mamuang)

Serves: 2–3 • Time: Soak overnight + 30 min steam + 15 min rest

Ingredients – Sticky Rice

  • 200 g Thai glutinous rice (≈ 1 cup, uncooked)

  • 150 ml coconut milk (≈ ⅔ cup)

  • 20 g coconut oil (≈ 1½ Tbsp, optional for aroma & gloss)

  • 50 g sugar (≈ ¼ cup)

  • ½ tsp fine salt

  • 2 pandan leaves, knotted

Ingredients – Coconut Topping

  • 100 ml coconut milk (scant ½ cup)

  • ⅓ tsp salt

  • Thickener: 1 tsp rice flour or ½ tsp cornstarch

To Serve

  • 1–2 ripe mangoes, sliced

  • Optional: toasted mung beans or white sesame

Method

  1. Rinse & soak. Wash the glutinous rice until the water runs clear. Soak in plenty of water for 6–8 hours or overnight.

  2. Steam. Bring water in a steamer to a boil. Drain the rice, wrap in cheesecloth or line a steaming basket. Add pandan leaves. Steam over medium-high heat 25–30 minutes until tender and sticky.

  3. Sweet coconut sauce. Meanwhile, warm 150 ml coconut milk with 50 g sugar, ½ tsp salt, and coconut oil in a small pot over low heat, stirring until the sugar dissolves (do not boil). Discard pandan.

  4. Season the rice. Transfer hot rice to a bowl. Pour the hot coconut sauce over and fold to coat evenly. Cover and rest 15 minutes so the rice absorbs the sauce.

  5. Make the topping. Whisk 100 ml coconut milk with ⅓ tsp salt and 1 tsp rice flour (or ½ tsp cornstarch). Cook over low heat, stirring constantly, until thick and glossy.

  6. Serve. Mound sticky rice on plates, spoon over coconut topping, and serve with ripe mango. Garnish with toasted mung beans or sesame.

Tips & Notes

  • Use Thai glutinous rice (often labeled “sweet rice”), not jasmine rice.

  • If the topping gets too thick, loosen with a splash of coconut milk.

  • Make-ahead: Steam rice and mix with sweet coconut sauce up to 2 hours in advance; keep covered. Re-warm topping gently.

  • Allergens: Contains coconut.

 

🍌 Steamed Bananas in Coconut Milk (Kluai Buat Chi)

Ingredients

  1. 1 bunch of Namwa bananas
  2. 250 ml coconut cream
  3. 250 ml coconut water
  4. ¼ teaspoon salt
  5. 120 g sugar

Preparing the Bananas

  • Choose Namwa bananas that are just ripe, with yellow skins slightly tinged with green. (If too ripe, the flesh becomes mushy; if too green, the flesh will taste astringent.)
  • Separate the bananas, wash them thoroughly.
  • Bring water to a boil, add the bananas, cover with a lid and boil for about 1 hour.
     👉 Tip: Long boiling gives the bananas a beautiful reddish color and a pleasantly chewy texture.
  • After boiling, transfer immediately into ice-cold water to stop the cooking and enhance chewiness.
  • Peel and cut the bananas into pieces as desired.

Method

  1. Pour coconut water into a pot and bring to medium heat.
  2. Add sugar and salt, stir until dissolved.
  3. Add the prepared banana pieces and stir gently.
  4. Bring to a boil, then add the coconut cream, stir lightly to combine.
  5. Continue boiling until it comes to a gentle boil again. Turn off the heat, stir slightly, and it’s ready.

✨ The result is naturally sweet, aromatic coconut milk with chewy, reddish bananas — simple yet delicious!

Pumpkin in Coconut Milk

Ingredients  
  1. Pumpkin 200 grams
  2. Clear lime water
  3. coconut milk 250 milliliters or 1 box
  4. 1 bunch of pandanus leaves
  5. 250 milliliters of water
  6. 50 grams of granulated sugar
  7. 1 teaspoon of Salt

How to Make Pumpkin in Coconut Milk 

1. Peel the pumpkin and wash thoroughly. Cut into pieces and soak in lime water for about 30 minutes. After that, rinse with clean water 2 times. Put in a sieve and set aside to drain the water.     
2. Heat the pumpkin in a pot with enough water to cover until the pumpkin is cooked and soft enough (try using a fork to poke it). Then add sugar and syrup until the pumpkin surface is clear.
3. Put coconut milk in a pot, followed by salt. Cook for a while. When the month starts then turn off the heat. 

Properties of Pumpkin and Coconut Milk

Pumpkin
Pumpkin is a versatile vegetable packed with nutrients and health benefits. Here are some of its key properties:

– Rich in vitamins and minerals: Contains vitamins A, C, E, and B vitamins, as well as minerals like potassium, copper, and manganese.
– High in fiber: Promotes digestive health and helps regulate blood sugar levels.
– Low in calories: This can be beneficial for weight management.
– Contains antioxidants: Helps protect cells from damage caused by free radicals.
– May support heart health: The antioxidants and fiber in pumpkin can – – contribute to a healthy cardiovascular system.

Coconut Milk
Coconut milk is a creamy and flavorful ingredient derived from coconut meat. It has unique properties that make it a popular choice in various cuisines:

– High in saturated fats: While coconut milk contains saturated fats, these are primarily medium-chain triglycerides (MCTs), which have been linked to several health benefits.
– Source of vitamins and minerals: Provides vitamins C, B1, B2, and B6, as well as minerals like iron and copper.
– Contains lauric acid: Lauric acid, found in coconut milk, has antimicrobial properties.
– Can boost energy: The MCTs in coconut milk can be quickly absorbed and used for energy.
– May support weight management: Some studies suggest that MCTs may help with weight loss and fat burning.

Note: While both pumpkin and coconut milk offer various health benefits, it’s essential to consume them in moderation as part of a balanced diet.

Boiled snacks(Khanom Tom)

Ingredients for sausage (Coconut stir-fried with sugar)
– 300 grams of shredded coconut
– Palm sugar 280 grams
– Baking candles for baking smoke candles

How to make:
1. Make sausage Put palm sugar in a pan. Use low heat. Simmer until the sugar dissolves.
2. Add the coconut and stir until the coconut is sticky.
3. Remove from heat. Let it cool slightly and shape into 1-centimeter balls.
4. Arrange into a pot with a lid. Light a baking candle. Wait for the flame to burn the candle until it smells good, then extinguish the fire, close the lid, and let the candle smoke for at least 1 hour or overnight.

Ingredients for rice flour wrappings
– Glutinous rice flour 225 grams
– Coconut milk 135 grams
– 65 milliliters of clean water

How to make:
1. Mix glutinous rice flour with coconut milk. Slowly add water, one tablespoon at a time. Knead until the dough has a soft clay-like texture.
2. Form the dough into a ball with a diameter of ½ inch. Roll out the dough into a thin round disk and place the shrimp filling. The smoke from the candle then goes down to the middle. Wrap it completely and make it into a nice round shape. Repeat until done.
3. Set water for boiling the flour. When the water boils, add the white rice cakes. Stir to prevent the dough from sticking to the bottom of the pot. When the dough floats to the surface, boil for 10 seconds to make sure the dough is well cooked. Drain the water and put the hot desert back in. Mix in grated coconut and let cool.

Coconut topping ingredients
– Grated coconut
– salt

How to make coconut topping:
Steam-grated coconut for 10 minutes, sprinkle with a little salt. It will help prevent the coconut from spoiling easily.

Properties shredded coconut

Shredded Coconut:
Texture: Fine, fluffy shreds.
Flavor: Sweet, slightly nutty taste.
Nutrition: High in dietary fiber, manganese, copper, and iron.

Uses:
Baking: Adds moisture and sweetness to cakes, cookies, and bars.
Cooking: Used in curries, soups, and stir-fries for a nutty flavor.
Garnishing: Sprinkled over desserts, ice cream, or yogurt for a tropical touch.
Snacking: Eaten on its own or combined with other ingredients.

Types:
Unsweetened: Natural, without added sugar.
Sweetened: Often coated in sugar for a sweeter taste.
Toasted: Roasted for a deeper, nuttier flavor.
Shredded coconut is a versatile ingredient that can be used in both sweet and savory dishes, adding a tropical flair to any recipe.