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home > recipes > dessert > mamuang khao nieo
Thai Mango Sticky Rice Serves 4 to 6. 375 g freshly made COOKED sticky rice 1 cup(250 ml) thick coconut milk 4 Tbs. sugar 2 tsp. salt 4 Tbs. coconut cream, skimmed from top of coconut milk roasted sesame seeds to garnish 6 large ripe mangoes, peeled, halved, stoned Sticky rice 200 g glutinous (sticky rice) water, for steaming Rinse rice several times until water runs clear. Soak in water for 12 hours or overnight, then drain. Line a saucepan, steamer or bamboo basket with cheesecloth or similar fine weave cotton cloth. Put rice in the steamer and steam 45 minutes until rice is tender and translucent. Remove from heat and fluff up with fork. Steam rice in your microwave: Place the rice, with a knuckle length of water to cover it in a ceramic casserole with a loosely fitting lid. Cook covered on high heat for about 12 minutes, then let stand, still covered for another 6 minutes. Times vary with this method, depending on microwave size and wattage. Check after 10 minutes on high, to see if the liquid has been absorbed. Directions Make sticky rice according to recipe; place in a bowl and set aside. In a saucepan over medium heat, bring coconut milk, sugar and salt to the boil, lower heat and simmer until milk thickens, about 4-5 minutes. Pour mixture carefully over sticky rice, fluffing up rice with a fork and allowing coconut mixture to trickle through but,not 'drown' the rice. (Otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice). Allow rice to stand 10 minutes, then turn out in a mound on a serving platter. Garnish with thick coconut cream and sprinkle with sesame seeds. Slice mangoes and arrange around the mound of sticky rice. Alternatively make individual servings of sticky rice and mango slices.

Mamuang Khao Nieo


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keyword: mamuang
ethnicity: thai
recipes for dessert
recipes by philpot
Email Address:
(posted October 27, 2008)

Thai
Mango Sticky Rice

Serves 4 to 6.

375
g freshly made COOKED sticky rice
1 cup(250 ml)
thick coconut milk
4 Tbs.
sugar
2 tsp.
salt
4 Tbs.
coconut cream, skimmed from top of coconut milk
roasted sesame seeds to
garnish
6 large
ripe mangoes, peeled, halved, stoned

Sticky
rice
200
g glutinous (sticky rice)
water, for steaming

Rinse
rice several times until water runs clear. Soak in water for 12 hours or overnight, then drain. Line a saucepan, steamer or bamboo basket with cheesecloth or similar fine weave cotton cloth. Put rice in the steamer and steam 45 minutes until rice is tender and translucent. Remove from heat and fluff up with fork.

Steam rice in your microwave:
Place the
rice, with a knuckle length of water to cover it in a ceramic casserole with a loosely fitting lid.
Cook covered on high heat for about 12 minutes, then let stand, still covered for another 6 minutes. Times vary with this method, depending on microwave size and wattage. Check after 10 minutes on high, to see if the liquid has been absorbed.

Directions

Make sticky
rice according to recipe; place in a bowl and set aside. In a saucepan over medium heat, bring
coconut milk, sugar and salt to the boil, lower heat and simmer until milk thickens, about 4-5 minutes.

Pour mixture carefully over sticky
rice, fluffing up rice with a fork and allowing coconut mixture to trickle through but,not 'drown' the rice. (Otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).

Allow
rice to stand 10 minutes, then turn out in a mound on a serving platter. Garnish with thick
coconut cream and sprinkle with sesame seeds.

Slice mangoes and arrange around the mound of sticky
rice. Alternatively make individual servings of sticky rice and mango slices.


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