If you’re a Filipino living abroad, craving for suman with ripe mangoes but suman is not available, this Thai version of basically the same dish is something that you can prepare at home. Canned coconut milk can be substituted for fresh. Glutinous rice is not hard to find although they may be called by other names depending on your location. And mangoes are popular the world over.
Khao neaw mamuang is a popular snack in Thailand. You’ll find the dressed up version in restaurants but equally delicious (minus the plating) street food versions can be had for just a fraction of the price.
While there’s nothing like fresh coconut cream, the canned version is not an altogether bad substitute. For instructions on how to extract coconut cream and milk, click here. If using canned, get coconut cream instead of coconut milk, reserve what you need for the sauce and just dilute the remainder with water for cooking the rice.
- 1 c. of glutinous rice, soaked in water for at least six hours then cooked with 1-1/2 c. of coconut milk, a pinch of salt and 1 tbsp. of sugar
4 ripe mangoes
For the sauce:
1/2 c. of coconut cream mixed with 4 tsps. of sugar and a pinch of salt
1 tsp. each of white and black sesame seeds, dry toasted (see illustrated guide)
Slice the mangoes to remove the stones at the center.
Using a sharp knife, score the mangoes (don’t cut through the skins!) to make slices about a quarter of an inch thick. Do this diagonally so that you’ll have closely uniform slices.
Using a spoon, scoop out the mango flesh.
Do the same with all the mangoes.
Place about 1/4 cup of rice at the center of a plate. An ice cream scoop is useful but not essential.
Arrange the mango slices around the rice, dividing them equally among the four plates.
Pour the coconut cream around the mango slices.
Don’t overdo the coconut cream. Two reasons: 1) It is very rich and too much may give you stomach trouble. 2) Too much and you’ll overpower the natural sweetness of the mangoes. You just want enough to dip the rice in.
Sprinkle the toasted sesame seeds over the rice and mangoes and serve.
For maximum enjoyment, dip each spoonful of rice in the coconut cream and make sure that you add a slice or two of mangoes to the spoon before lifting it to your lips.
Cooking time (duration): 15 minutes
Number of servings (yield): 4