Thai Sweet Sticky Rice With Mango Khao Neeo Mamuang 150 Food

THAI MANGO WITH STICKY RICE (MAMUANG KAO NIEO)

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.

SWEET STICKY RICE WITH MANGO (KHA NEOW MAMUANG)

Steps:

• Place the soaked sticky rice and steam for 10-15 minutes or until the rice is cooked.
• Mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes.
• Meanwhile remove the rice from steamer and cool it on a tray for one minute or until it is warm. Add the rice into the coconut cream mixture and combine well, remove the mixture from the heat and leave to rest for about 30 minutes minimum but preferably 2 hours.
• When ready to serve, divide the sticky rice between 8 separate dishes or plates.
• Peel and slice the mango, divide and arrange them over the sticky rice.
• Sprinkle with sesame seeds to serve.

SWEET STICKY RICE WITH MANGOES

Steps:

• Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
• Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
• Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
• Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
• To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.