The combination of maple syrup, bananas, sesame seeds, walnuts, and mango takes this classic Thai dessert to a whole new level. I created this recipe for the Canada Maple Syrup “Think Outside The Griddle Recipe Contest."
Whenever we dine out for Thai food, we always share a dessert of sweet sticky rice with mango, known as Khao Niaow Ma Muang. Typically, it’s simply sticky rice topped with fresh mango. Not very complicated, but it’s one of my favorite desserts. The coconut milk gets me every time. I wanted to give this favorite recipe of mine a maple-infused flavor.
When developing the recipe, I focused on maple syrup, because it isn’t exactly the first ingredient that comes to mind with Asian desserts. Instead of sugar-sweetened coconut, I sweetened the rice with maple syrup, giving it a warm, natural sweetness that doesn’t overpower the other flavors.
I also folded fresh banana into the rice, not only because banana pairs beautifully with sticky rice, but also because I love to eat with chopsticks. The little squares of banana are the perfect size for grasping. While banana is often found in Asian dishes, it’s not usually a part of sticky rice but I think it absolutely belongs here.
Next comes the “wet nuts”: walnuts lightly sweetened with maple syrup, inspired by one of my favorite banana split toppings but without any added sugar.
Finally, I couldn’t leave out the traditional Thai flair, so I added a mango-maple coulis. This sauce ties the dish back to its roots while still highlighting maple syrup’s rich flavor.
This dessert is memorable because each component has the maple syrup.
Real maple syrup is such a natural thing. I imagine the northern air and big trees with maple syrup pouring out. I’d love to see that in person someday.
This recipe makes three servings (enough for six people), but you can easily divide it into six smaller portions or even more if you like. My rounded measuring cups were especially handy for shaping the sticky rice into neat mounds.
I truly hope you enjoy this maple-infused twist on a classic dessert as much as I do. Whisper...this was my favorite entry! 😊
Recipe was Originally published by me in 2013.
Other great Banana Recipes to try:
Banana Bread Made With Sour Cream
Banana Sticky Rice With Maple Syrup
Ingredients
- ⅔ cup pure maple syrup appx. amounts used three times in recipe: ¼ cup plus another ¼ cup plus 2 Tablespoons
- 1 can (13.5 oz) unsweetened coconut milk stirred
- ⅓ cup walnut pieces California or English type
- 2 teaspoon sesame seeds
- 1 cup sweet rice (found at asian grocery)
- ¼ teaspoon salt
- ½ cup water
- 3 ripe mangoes, peeled, seed removed, diced good quality with bright flesh like the ataulfo or champagne mango
- 3 small bananas, yellow no brown spots
Instructions
- To make the wet nuts: In a small bowl, whisk ¼ cup maple syrup with 1 Tbs. coconut milk until smooth. Heat a 2-quart saucepan on medium heat. Place nuts in pan and toss for a few minutes. Add seeds, toast one more minute, tossing carefully not to scorch. Turn off stove. Pour hot nuts into small bowl mixture. Stir, cover, and chill until serving time. Wipe out pan with paper towel.
- To make the rice: In the same saucepan which is now cooled, stir rice, 1 cup coconut milk, salt, ¼ cup maple syrup, and water. Let soak for 1-2 hours. Meanwhile, make coulis.
- To make Mango-Maple Coulis: In a food processor, puree mango and 2 Tbs. maple syrup until completely smooth. You may or may not need to strain this mixture depending on the quality of your mangoes. Cover and chill until ready to serve.
- Stir rice and turn heat to high. Bring rice to a boil. Stir, reduce heat to low and keep covered. Cook on low for 20-25 minutes. Stir and transfer to a bowl. Serve it warm or at room temperature.
- Just before serving, dice the banana and fold into the rice mixture. Press into a rounded measuring cup or small bowl and turn over onto the serving plate. Spoon coulis around the bottom, and top with the wet nuts.
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