Thai Mango Sticky Rice
Fresh mango and the correct kind of rice are the key to enjoy this dessert.
1 1/2 cups Short-grain white riceUncooked
3 MangoesPeeled and sliced
2 cups Water
1 cup Brown sugar
1 tablespoon Brown sugar
1/2 teaspoon Salt
1/4 teaspoon Salt
1/3 cup Coconut milk
1 cup Coconut milk
1 tablespoon Yellow bean
One of the most well known dessert originating from Thailand, Khao Niao Mamuang, is a perfect combination of sweet and slightly salty sticky rice (glutenous rice) in coconut cream sauce with fresh mango. Give a try and get ready to addict with this exotic Thai dessert!
Wash the rice in several changes of cold water until water is clear.
Soak the clean rice at least 40 to 60 minutes.
Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender.
While the rice cooks, mix together in a small saucepan 1 cup of coconut milk, 1/3 cup brown sugar and salt, and bring to a boil over medium heat. Stir until sugar is dissolved, and remove from heat. Keep mixture warm.
Transfer the cooked rice to a bowl and stir in coconut-milk mixture. Cover the rice and let it cool down for 30 minutes, or until coconut-milk mixture is absorbed.
To make the sauce, in small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons brown sugar, stir for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
Prepare mango by cutting it open and slicing into bite-size pieces.
To serve, mold 1/4 cup servings of sticky rice on banana leaf or plate. Drizzle desserts with sauce and sprinkle with yellow bean or you can replace it with toasted sesame seeds for your preference. Place sliced mango next to sticky rice.
|1 1/2 cups Short-grain white rice|
|2 cups Water|
|1 cup Brown sugar|
|1 tablespoon Brown sugar|
|1/2 teaspoon Salt|
|1/4 teaspoon Salt|
|1/3 cup Coconut milk|
|1 cup Coconut milk|
|1 tablespoon Yellow bean|