Kao Nio Ma Muang (Mango with Sticky Rice)

In 2008 i was lucky enough to have the opportunity to spend a few months travelling around South East Asia and it was during this trip that my interest in cooking and ingredients really began. After a number of weeks sampling the culinary delights of Thailand, Cambodia and Vietnam, Matt and I (a very fine gentleman from Gloucestershire that i had ended up travelling with) were spending a few days in the Northern town of Chaing Mai.

Matt and I were both single men at the time and we decided one day to spend some time on personal improvement, arming ourselves with abilities that would make us more attractive to the opposite sex. We signed up for a local cookery course, hopeful that being capable of throwing together an exotic meal would entice girls into our beds, and also a traditional massage course, for when we got the said girls into our beds. 

The course was great fun and even included a trip to the local market where we learnt more about the ingredients used in the actual class later in the day. We were taught how to make a number of savoury dishes as well as a traditional Thai desert, which i'd enjoyed many times from the excellent street vendors across the country, of sliced mango with delicious coconut sticky rice.

Unfortunately after the day of cooking Matt and I decided we deserved a few drinks and ended up getting so drunk on Chang beer that we had to cancel the massage course the next day and leave our personal improvement there. Luckily for me, once back in the UK, i stumbled across a girl called Rachel and while she does enjoy a nice massage she loves her food that little bit more!


While writing this i flicked through some of my photos from the trip and found this one where i think the knife skills on show prove how far i've come over the last 5 years! 


Ingredients for 4-6 portions

275g of Thai glutinous (sticky) rice
One 400ml can of good quality coconut milk
3 tbsp of palm sugar (or substitute brown sugar)
Approx half a tsp of salt

2 ripe mango

• Soak the rice in fresh cold water, minimum 4 hours or even better overnight.(you can skip this step if you have to!)
• When ready to use, wash the rice with fresh water at least twice.
• Steam the rice if you have the equipment, about 30 minutes, or boil the rice in just enough water with a lid on, stirring regularly.
• Put the coconut milk, sugar and salt in another pot and bring to the boil.
• Pour over the cooked sticky rice, mix well and allow to cool slightly.
• Serve with fresh mango slices. How to slice

While on the cookery course we also topped with a few roasted mung beans, but i've never done this at home and can't remember how nice it was....