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
THAI SWEET STICKY RICE WITH MANGO, 'KHAO NEEO MAMUANG'
A very sweet treat you'll absolutely love. In Thailand some shops exist only to offer sticky rice with mango, in several variations.Visit this link to see Bangkok's most famous sticky rice w/mango vendor. Here we prepare two versions, a 'basic' style and a more fragrant, elegant version prepared with fresh pandan leaves.
Yield 4 Person(s)
Number Of Ingredients 16
Steps:
- Be sure to start with a mango that's nice and ripe, with a slight give to the touch. We like the Mexican mango sold throughout the year in the United States. These are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow, and we have detailed photos below showing you how to properly peel and slice them using a proper Thai mango peeler. Method - Basic Version Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut cream, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool. Topping - Basic VersionMix 1/2 cup coconut cream with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil. Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy! Visit this link to see Bangkok's most famous sticky rice w/mango vendor. We also have a recipe for black sticky rice and sweet coconut dessert. Method - Pandan Version Prepare the 4.5 cups sticky rice as per our detailed instructions but after soaking the rice, add three fresh pandan leaves to the rice before placing it into the steamer. While sticky rice is steaming, chop three fresh pandan leaves and pound in a mortar and pestle, until it's completely pulverized. Add a few tablespoons of warm water to the mortar, squeeze with the leaves, then pour out the green water into a bowl separately. Repeat this three times, then put your pandan into a cheesecloth and squeeze it one more time. In a separate pot, mix together coconut cream, sugar, and salt. Stir it to become dissolved, then turn heat to medium. Add pandan water. Bring to a boil. Set aside to cool. As soon as sticky rice is cooked, and still hot, put it into the coconut cream mixture and stir together well. Cover at least 10 minutes, and let cool. Topping - Pandan VersionMix 1 cup coconut cream with 1/4 teaspoon salt, and 1 tablespoon rice flour. Mix well in a saucepan. Bring to a boil then remove from heat right away. Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds or lightly toasted peeled split mungbean. Enjoy!
THAI MANGO WITH CARDAMOM RICE PUDDING
Make and share this Thai Mango With Cardamom Rice Pudding recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine whole milk and basmati rice in a large saucepan over medium-high heat.
- Bring to a boil, stirring constantly.
- Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.)
- Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
- Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
- Top each serving with 1/4 cup chopped mango.
Nutrition Facts : Calories 166, Fat 6.2, SaturatedFat 3.5, Cholesterol 18.3, Sodium 151.9, Carbohydrate 21.5, Fiber 0.8, Sugar 14.9, Protein 6.7
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.
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- The night before you want to make Thai Mango Sticky Rice, measure and wash the glutinous rice. Place the rice into a sieve and put it under running water to wash away any excess starch.
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- Soak the sticky rice in water overnight. Then steam it until the grains are soft and translucent (~40 minutes) using a Thai rice steamer as seen in the pictures above.
- While the rice is steaming, mix the coconut milk, salt, and sugar over medium heat until the mixture is smooth. Reserve 2 Tablespoons of this sauce for later.
- Once the rice is done, add it to the coconut milk sauce. The rice will soak up the sauce as it cools, so add it in small sections and wait for it to absorb the liquid before adding more. You may not need to use all of the rice to achieve the right texture.
- Slice a ripe mango and arrange next to the sticky rice. Spoon the reserved coconut sauce on top and garnish with toasted sesame seeds. Enjoy!
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- Dump the drained sticky rice into the rice cooker, add a pinch of salt and the pandan leaf then pour in a cup of water. Cook until the water has been absorbed.
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- 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.
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- In a small saucepan, combine the coconut milk with the sugar and water and let it reach a simmer (do not boil). Make the slurry by combining the cornstarch with water, and whisk it in the coconut milk. Cook for a couple of minutes until the sauce slightly thickens.
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- Wash the sticky rice in several changes of cold water (recommended at least 4 times) until the water is clear in order to remove the outer starch on each grain of rice. The water should be clear, and not cloudy or milky from the starch. Soak the rice in clear, cold water for at least 4 hours.
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