This is the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. I will introduce you to another food from another stall.
This time I ordered a mango sticky rice from the Siam Taste stall, which cost RM15.90 per plate.
The dish consists of Sticky rice (glutinous rice), mango slices and Coconut cream. drizzle, sometimes with a sprinkle of toasted mung beans or sesame seeds, adding both aroma and a touch of crunch.
The Sticky rice (glutinous rice) is steamed until tender, then mixed with sweetened coconut milk for a rich, creamy flavour. The mango is neatly sliced and laid over coconut-scented sticky rice with a drizzle of coconut cream, served on a banana leaf for fragrance and presentation.
Mango sticky rice has deep roots in Thai culinary tradition. It is believed to date back to the late Ayutthaya period (17th–18th century), when coconut and sugar became widely used in desserts.
Sticky rice has long been a staple in Northern and Northeastern Thailand, while tropical mangoes flourish in the central plains. Their pairing represents the blending of regional ingredients. Traditionally, it is enjoyed during the mango season (March to June), when the fruit is at its sweetest and most fragrant.
The dish has since become a symbol of Thai cuisine internationally, served in restaurants and street stalls alike.
Today, mango sticky rice is not just a seasonal treat but a beloved dessert enjoyed year-round, representing Thai hospitality, the balance of flavours, and the importance of rice in the culture.
