Sweet Sticky Rice With Coconut And Mango {Khao Niaw Ma Muang}
Most of us, Asians, have rice as our staple food. But, rice doesn’t only come in meals but also desserts and appetizers. Now, here is a dish called Khao Niaw Mamuang which originated in Thailand. This very delicious dish is made up with Sweet Sticky Rice with Coconut and Mango. This dessert is a form of rice pudding partnered with ripe mangoes. If you’re into exploring the unique ways of how asian flavors are made, this video is a must watch!
Video and Recipe Courtesy of Flavours of Asia
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
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