Receta Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}
This Sweet Sticky Rice With Coconut And Mango is definitely one of my favorite Thai desserts. The “Nam Dawk Mai” mango variety is perfect for this sweet and a slightly hint of saltiness treat.
Sweet Sticky Rice With Coconut And Mango~{Khao Niaw Mamuang}
Ingredients
2 Large Ripe Mangoes (sliced or diced)
- 1 Cup/225grams Glutinous Rice, soaked overnight & drained
- 3/4 Cup Coconut Milk
- 1 tsp Sea Salt
- 3 to 4 Tbsp of Cane Sugar
- 2 Pandan Leaves, knotted
- Toasted Mung Beans, optional
- Coconut Cream
- 1/2 Cup Coconut Milk
- 1 Tbsp Cane Sugar
- 1 1/2 tsp Corn Starch
- A Pinch of Sea Salt
Method
Put the glutinous rice in a steamer lined with a piece of thin linen cloth and steam for 30 minutes.
Coconut Cream: Combine the cane sugar, corn starch, sea salt and coconut milk. Stir until the corn starch dissolves. Cook over a low heat. Stirring constantly (do not let it boil) till thickens. Remove from the heat and reserve.
Sweet Sticky Rice: Combine the coconut milk, sea salt, sugar, and Pandan leaves in a saucepan. Bring it to a gentle boil, stir well. Let it simmer for about 10 minutes. Remove the glutinous from the steamer and transfer it to a mixing bowl. Add in the hot coconut milk mixture into the cooked glutinous rice. Cover the rice mixture for 20 to 25 minutes before serving.
To serve: Spoon some sweet sticky rice into a small cup or bowl. Then place the molded rice on a plate, arrange the mangoes, spoon some coconut cream on top, and top with some toasted mung beans, if desired.
*You can also serve it in a mason jar with some diced mangoes, and top with coconut cream.
Serves 4