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 WITH MANGO-COCONUT SAUCE
As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.-Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings (3 cups sauce).
Number Of Ingredients 5
Steps:
- Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour., Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes., Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes., In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly., Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.
Nutrition Facts : Calories 341 calories, Fat 10g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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
MANGO STICKY RICE
Make and share this Mango Sticky Rice recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
- The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 teaspoons salt, 1 teaspoons coconut flavoring, and 1 tablespoons brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
- Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
- Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
- Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you are ready to use.
- To make the sauce, warm the rest of the can of coconut milk, together with 1/4 cup sugar, and a pinch of salt, 1 teaspoons coconut flavoring (optional) and 1 teaspoons vanilla flavoring over medium heat (5 minutes).
- Add cornstarch (dissolved in water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (Avoid boiling the sauce, or you will lose that wonderful coconut flavor).
- Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet, for your taste, add a little more coconut milk.
- Place scoops of the sticky rice in bowls. (Note that tht sticky rice can be served cold, warm or at room temperature, as desired). Ladle a generous portion of warm coconut sauce over the rice (creating an "island" of sticky rice) . Add slices.pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving).
Nutrition Facts : Calories 458.5, Fat 18.8, SaturatedFat 16.4, Sodium 209, Carbohydrate 68.7, Fiber 4.5, Sugar 27.4, Protein 6.2
THAI COCONUT-MANGO STICKY RICE
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.
Provided by Sass Smith
Categories Dessert
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
- It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
- Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
- Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
- Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
THAI STICKY RICE WITH MANGOES
A traditional Thai dessert often sold on street corners when mangoes are in season. Preparation time includes soaking time for rice.
Provided by Heirloom
Categories Dessert
Time 4h34m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and soak glutinous rice for a minimum of 4 hours.
- Using a traditional Thai rice steamer boil water in metal basin.
- Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
- Set timer for 25 minutes.
- Meanwhile, peel and slice mangoes vertically off of the central pit.
- Cut widthwise into several pieces.
- Set aside.
- In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
- Reserve a scant 1/4 cup of the milk mixture.
- When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
- Allow to sit for no longer than 5 minutes.
- Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.
STICKY RICE WITH MANGO AND LIME
Found this recipe on Donna Hay's cookbook titled "dining". Fantastic recipe. Taste exactly like what I have eaten at thai restaurants in thailand and back home. Very authentic...and an extremely special sweet after a fantastic meal.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse rice well under cold water, then drain.
- Place rice and water in a saucepan over medium heat and bring to the boil.
- Allow rice to simmer until almost all liquid has been absorbed.
- Remove pan from heat and pour coconut cream over rice.
- Cover rice and allow to stand for 5-7 minutes or until coconut cream has been absorbed.
- Stir sugar through rice and set aside.
- Place banana leaves in boiling water for 1-2 minutes or until they are soft.
- Divide rice into 6 portions.
- Spread half of each portion over the middle of the banana leaf.
- Top rice with a sprinkling of mango, lime rind and juice, and palm sugar.
- Cover filling with remaining portions of rice.
- Roll up leaves and secure with toothpicks.
- Place leaf packages on a hot barbecue or char grill and cook for 2 minutes on each side or until rice is heated through.
- Serve warm or cold.
FRIED STICKY RICE MANGO BALLS RECIPE BY TASTY
Here's what you need: coconut cream, palm sugar, salt, mango, water, sticky rice, rice flour, condensed milk
Provided by Tasty
Categories Snacks
Yield 6 balls
Number Of Ingredients 8
Steps:
- Combine coconut cream, palm sugar and salt in a saucepan over medium heat. Once sugar has dissolved, remove from heat and set aside.
- Cut mango in half and scoop out insides using a glass. Cut into small cubes, set aside.
- In a medium saucepan, bring the water to a boil over medium heat. Once boiling, add the sticky rice, lower the heat to a simmer. Cover and simmer for 15-20 minutes, or until done.
- Transfer the rice into a mixing bowl. Pour the coconut cream mix over the sticky rice and let it absorb completely.
- With well-oiled hands, grab a handful of the rice, flatten, place a piece of the mango inside and wrap the rice around it. Firmly press into a ball.
- Roll it in rice flour and deep fry until crispy and golden brown.
- Drizzle with condensed milk (optional).
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 67 grams, Fat 16 grams, Fiber 0 grams, Protein 6 grams, Sugar 78 grams
More about "thai mango sticky rice recipe by tasty food"
MANGO STICKY RICE - HOW TO MAKE THIS FAVORITE THAI DESSERT
From tasteasianfood.com
Reviews 2Calories 345 per servingCategory Dessert
- Steam the sticky (glutinous) rice. Sticky rice is also called glutinous rice or sweet rice. It is shorter and rounder than long grain rice and is generally available in all the grocery shops in Asia.
- Prepare the sweet coconut milk. The freshly cooked sticky rice still able to absorb more liquid since it is steamed without adding water. Now we want to season the rice with sweetened coconut milk.
- Make the coconut sauce as a topping. Now let’s make the coconut sauce to drizzle on the rice as the topping. Combine the cornstarch with some water to form a slurry.
- Use the ripe mangoes. The attraction of the mango sticky rice is attributed to the contrast between the refreshing mango and the sticky and milky rice texture.
- Toast the mung beans. This step is optional. Toasted mung beans are crunchy, which provide a welcoming contrast against the soft and fluffy sticky rice.
- To assemble and serve. Cut a piece of banana leaf and put it on a dessert plate. Mold the sticky rice with a bowl. Please rise on the banana leaf. Alternatively, you can just pile up the sticky rice on the plate.
THAI MANGO STICKY RICE RECIPE: AUTHENTIC THAI STREET …
From eatingthaifood.com
5/5 (20)Category ThaiCuisine ThaiTotal Time 6 hrs 30 mins
THAI MANGO STICKY RICE (KHAO NIAOW MA MUANG) RECIPE
From thespruceeats.com
Ratings 347Category DessertAuthor Darlene SchmidtCalories 381 per serving
TASTE THE WORLD: THAI MANGO STICKY RICE - MINAMADE
From minamade.com
MANGO STICKY RICE - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
RECIPE: TASTY THAI RAINBOW RICE SALAD - STICKY FINGERS COOKING
From stickyfingerscooking.com
MANGO STICKY RICE : R/COOKING - REDDIT.COM
From reddit.com
THAI STICKY RICE WITH MANGO OR PEACHES — A MOTHER'S SHADOW
From amothersshadow.com
THAI MANGO STICKY RICE | FEASTING ON FRUIT
From feastingonfruit.com
MY MANGO STICKY RICE - FOOD RECIPES HQ
From foodrecipeshq.com
THAI MANGO STICKY RICE – TASTE OF MISSIONS
From tasteofmissions.com
THAI MANGO STICKY RICE | MARION'S KITCHEN
From marionskitchen.com
HOW TO MAKE THAI MANGO STICKY RICE - THAICHEF FOOD - YOUTUBE
From youtube.com
THAI STICKY RICE RECIPE WITH MANGO - CHINA SICHUAN FOOD
From chinasichuanfood.com
THAI STICKY MANGO RICE RECIPE - THE GINGERED WHISK
From thegingeredwhisk.com
THAI MANGO STICKY RICE (EASY, FRESH DESSERT) - EASY ASIAN RECIPES …
From jenlimmm.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