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 Asian Thai
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 3 cups
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, CarbohydrateContent 144.3 g, FatContent 26 g, FiberContent 6.4 g, ProteinContent 8.4 g, SaturatedFatContent 21.7 g, SodiumContent 458.4 mg, SugarContent 76.4 g
STICKY RICE & MANGO RECIPE | BBC GOOD FOOD
Sticky rice and mango pud with coconut milk - a simple, heavenly Thai classic
Provided by Mary Cadogan
Categories Dessert, Dinner
Total Time 50 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
- Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
- Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
Nutrition Facts : Calories 351 calories, FatContent 11 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.55 milligram of sodium
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