THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g
STICKY RICE WITH MANGO
Sticky rice is a dessert made in Thailand, traditionally with glutinous rice, coconut milk and fresh mango.
Provided by Alex Guarnaschelli
Categories dessert
Time 10h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
- Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature.
- In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator.
- In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain.
- Toss the mango slices with about 1 teaspoon of the lime juice and set aside.
- Using an ice cream scoop or a cup measure, mold the rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the lime zest, remaining lime juice, mango slices and toasted sesame seeds.
STICKY RICE WITH MANGO THAI DESSERT
Now you can have that delicious dessert dish found in Thai restaurants--any time you want it--and fast and easy too. Adapted from Thai Food Tonight. I tweaked their quantities and method just a bit to make things even faster and easier. Watch their step-by-step video here: http://www.youtube.com/watch?v=AxmNsQ_T0oc This is just heavenly- very subtle and balanced. It's like eating flowers. :-)
Provided by lolsuz
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Tips: If done in a 2+ quart microwavable casserole with a lid, you can go from start to table really quickly, easily, and with minimal cleanup. To speed things up even further, make your sauces and prep your fruit while your rice is soaking/cooking. Be sure to use glutinous rice, which can be found at Asian markets. It will be labeled "glutinous rice" and/or "sweet rice". Good ripe mangoes are a MUST, so be sure you can find them first, before you go any further.
- Soak raw rice in plenty of water for 30 minutes. Rinse the rice by stirring it with your fingers, draining, and refilling with water. Stir-drain-refill a couple or three times, then finally drain most of the water away until the rice is covered by about a quarter inch of water. Microwave on high, covered, for ten minutes.
- Shake a 13.5 ounce can of coconut milk well before opening then divide in half: pour one half into a bowl or tall glass to make the rice sauce, and keep the other half in the can to make the cream sauce. Or the other way 'round, it doesn't matter :-).
- Rice sauce: Stir a cup of sugar and pinch of salt into the coconut milk until dissolved. Pour *most* of the mixture over the cooked rice and stir gently but thoroughly to blend (I feel that this makes a little too much sauce so I use about 3/4 of it and discard the remainder.) The rice/sauce mixture will be soupy while hot but will firm up well once cooled. If you want to add mango chunks to the whole dish, now is the time to stir them inches If you want to make individual serving cups, set them up now and chill to firm.
- Cream sauce: Stir the corn starch, salt, and sugar into the other half can of coconut milk. Heat in a sauce pan, uncovered, on the stove top until bubbling, stirring frequently to avoid scorching.
- Serving notes: This makes a glorious platter with the fruit arranged around a big mound of rice with the cream sauce drizzled over the top, or you can fancy it up by presenting individual dishes. If I'm making this for a party I serve it in the same covered casserole dish that I cooked it in, stirring the mango chunks into the rice and offering the cream sauce on the side. That way everyone gets plenty of mango and sauce instead of just the first guests. However you choose to serve it, it's a hit.
Nutrition Facts : Calories 559, Fat 14.4, SaturatedFat 12.2, Sodium 233.7, Carbohydrate 104.6, Fiber 3.5, Sugar 50.7, Protein 6.4
COCONUT STICKY RICE WITH MANGO
Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.
Provided by Jet Tila
Categories dessert
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the rice in a large bowl and cover with cold water. Soak for at least 3 hours, preferably overnight.
- Transfer the soaked rice to a cone-shaped bamboo steamer basket. The rice should sit on the bottom of the basket. Add 4 cups water to the steamer pot. Heat the water on high until it is boiling.
- Insert the basket into the pot and cover it to steam for 10 minutes. Flip the rice once and let it steam for another 10 minutes.
- Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove from the heat. Reserve 1/4 cup and fold the remaining coconut sauce into the rice. Cover the rice for 30 minutes.
- Serve with the mangoes or any fruit in season. Drizzle with the reserved 1/4 cup coconut sauce.
MICROWAVE COCONUT STICKY RICE WITH MANGO
Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.
Provided by Pepper Teigen
Categories Dessert Rice Mango snack Quick & Easy Wheat/Gluten-Free Soy Free Nut Summer Dairy Free Coconut
Number Of Ingredients 8
Steps:
- In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
- Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
- In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
- Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.
THAI MANGO WITH STICKY RICE (MAMUANG KAO NIEO)
Make and share this Thai Mango with Sticky Rice (Mamuang Kao Nieo) recipe from Food.com.
Provided by Kim Ong
Categories Dessert
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
- Season the coconut cream with some salt and refrigerate it.
- Dissolve sugar and salt in coconut milk.
- Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
- To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
STICKY RICE & MANGO
Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
- Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
- Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
Nutrition Facts : Calories 351 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
STICKY RICE WITH MANGO
Sticky Rice with Mango
Categories Fruit Rice Dessert Coconut Mango Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
STICKY RICE WITH MANGO
Also known as "sweet rice" or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it's called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.
Provided by David Tanis
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
- Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
- Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
- While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
- Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 2 grams, Carbohydrate 87 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 303 milligrams, Sugar 42 grams
More about "sticky rice with mango thai dessert food"
MANGO STICKY RICE - THE CLASSIC THAI DESSERT RECIPE KHAO ...
From greedygourmet.com
Reviews 2Category DessertCuisine ThaiTotal Time 1 hr
LIL THAI PIN - 79 PHOTOS & 82 REVIEWS - THAI - 180 NASSAU ...
From yelp.com
188 Yelp reviewsLocation 180 Nassau St Princeton, NJ 08542
THAI MANGO STICKY RICE (KHAO NIAOW MA MUANG) RECIPE
From thespruceeats.com
Ratings 325Category DessertAuthor Darlene SchmidtCalories 381 per serving
MANGO STICKY RICE - SIMPLE VEGAN COCONUT MILK RECIPES DESSERT
From thaifoodbento.com
MANGO STICKY RICE THAI RECIPES
From tfrecipes.com
MANGO WITH STICKY RICE - AUTHENTIC THAI RECIPES FROM THAI ...
From thaicookbook.tv
MANGO WITH BLACK STICKY RICE RECIPE - DAILY COOKING QUEST
From dailycookingquest.com
THAI SWEET STICKY RICE WITH MANGO - THAI CALIENTE
From thaicaliente.com
THAI DESSERT - MANGO WITH STICKY RICE (KHAO NIAO MAMUANG ...
From chowtimes.com
RECIPE: MANGO COCONUT "STICKY" RICE - NOMTASTIC FOODS
From nomtasticfoods.net
MANGO STICKY RICE - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
MANGO STICKY RICE: THIS CLASSIC THAI DESSERT ... - NDTV FOOD
From food.ndtv.com
THAI SWEET STICKY RICE WITH MANGO | – TINTORERA
From tintorera.la
JASMINE STICKY RICE WITH FRESH MANGO - MAHATMA® RICE
From mahatmarice.com
MANGO AND STICKY RICE DESSERT - ALL INFORMATION ABOUT ...
From therecipes.info
21 TRADITIONAL THAI DESSERTS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
MANGO STICKY RICE ~ EASY CLASSIC THAI DESSERT - INQUIRING …
From inquiringchef.com
STICKY RICE WITH MANGO RECIPES
From tfrecipes.com
DESSERTS | THAI FLAVOUR
From thaiflavourscarborough.com
SWEET MANGO STICKY RICE RECIPE WITH JASMINE | MINUTE® RICE
From minuterice.com
THAI MANGO STICKY RICE DESSERT RECIPE - LEELALICIOUS
From leelalicious.com
THAI MANGO STICKY RICE (KHAO NEOW MA MUANG) | ASIAN ...
From asianinspirations.com.au
THAI GREEN STICKY RICE WITH MANGO - ANDREA MEYERS
From andreasrecipes.com
THAI DESSERT – SWEET STICKY RICE WITH MANGO - RECIPES
From honestcooking.com
MANGO STICKY RICE THAI DESSERT - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
THAI MANGO SWEET STICKY RICE - JOYOUS APRON
From joyousapron.com
THAI COCONUT SWEET STICKY RICE (MANGO STICKY RICE ...
From alphafoodie.com
MANGO WITH STICKY RICE » REAL THAI RECIPES » AUTHENTIC ...
From realthairecipes.com
THAI MANGO STICKY RICE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MANGO WITH STICKY RICE - THAI RECIPES
From cooking-thai-recipes.com
THAI MANGO STICKY RICE | KHAONIAO MAMUANG RECIPE
From littlesunnykitchen.com
THAI FOOD SWEET STICKY RICE WITH MANGOS - YOUTUBE
From youtube.com
MANGO STICKY RICE - HOW TO MAKE THIS FAVORITE THAI DESSERT
From tasteasianfood.com
THAI FOOD & DESSERTS - TOM YUM GOONG, PAD THAI, MANGO ...
From renown-travel.com
MANGO STICKY RICE - EATWKRISS | VEGAN MALAYSIAN RECIPES
From eatwkriss.com
MANGO STICKY RICE RECIPE – AUTHENTIC MEAL - ASIAN RECIPES
From asianinspirations.com.au
THAI MANGO STICKY RICE - THAI RATCHADA
From thairatchada.com
THAI SWEET STICKY RICE WITH MANGO, 'KHAO NEEO MAMUANG'
From importfood.com
THAI MANGO STICKY RICE RECIPE: AUTHENTIC THAI STREET FOOD ...
From eatingthaifood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love