Mango With Sticky Coconut Rice Kao Niaw Food

MANGO WITH STICKY RICE (KAO NIEW MA MUANG)

Mango With Sticky Rice (Kao Niew Ma Muang) image

I love this recipe from Pailins Kitchen. I found her on YouTube and I have loved everything I have made of hers so far. She does a great job of explaining the process and the reasons behind ingredients. Look her up on YouTube! I like it when the rice is hot and the mangoes are cold.

Provided by SharleneW

Categories Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice (use correct rice for best results, sweet glutenous)
3/4 cup coconut milk
1/3 cup sugar
1/2 teaspoon salt
3/4 cup coconut milk
1 teaspoon rice flour (make a slurry with 1 tbsp cold water then add to remaining ingredients, can substitute all-purpose f)
1/4 teaspoon salt
2 -3 mangoes
chopped almonds or cashew nuts

Steps:

Wash, scrub rice kernels with hands and rinse 5 times. Or wash in alum solution (if you are familiar with that process).
Soak rice 4 hours or overnight. Drain and steam in rice cooker 20-30 minutes. (I recommend following her process of folding loosely in cheese cloth or porous tea towel to steam).
Combine next three ingredients for macerating liquid (coconut milk, sugar, salt). Stir over medium heat until sugar dissolves. Remove from heat. When rice is done, stir in with macerating liquid, ensuring every kernel of rice is coated. Cover and let steep for at least 30 minutes. (Not over heat, but you could put back in rice steamer if turned off).
Combine next three ingredients for Coconut Sauce (coconut milk, rice flour, salt). Bring to a boil. Remove from heat.
Peel and slice mangoes. Arrange on plate with portion of rice. Drizzle rice with Coconut Sauce and garnish with crunchy mung beans.

Nutrition Facts : Calories 740, Fat 19, SaturatedFat 17.4, Sodium 478.3, Carbohydrate 140.2, Fiber 3.6, Sugar 96.7, Protein 6

MANGO WITH STICKY COCONUT RICE (KAO NIAW)

Mango with Sticky Coconut Rice (Kao Niaw) image

This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.

Provided by Ms Tea

Categories Thai Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon grapeseed oil
1 ½ cups sweet rice
2 cups coconut milk
¼ cup water
2 tablespoons palm sugar, or more to taste
1 pinch salt
½ cup unsweetened coconut cream
2 mangoes - peeled, seeded, and diced

Steps:

Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
Scoop rice into a serving bowl and top with mango.

Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g

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