Recipe of Delicious Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง)

Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Recipe: Vegan Thai Coconut Sticky Rice with Mango (Khao Niaow Ma Muang/ข้าวเหนียวมะม่วง) written by Mummy's Kitchen. Khao neow mamuang (ข้าวเหนียวมะม่วง), yellow juicy mango with sweet coconut sticky rice, is one of the most incredible Thai desserts.

Here is the best “Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง)" recipe we have found so far. This will be smell and look delicious.

Ingredients of Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง)

1. It’s of Cooking the sticky rice:.
2. Make ready 4 cups of water (may need to add more or less to steam the sticky rice).
3. Make ready 1/2 cup of glutinous rice (sticky rice, add more or less depending on preference).
4. Prepare of Sweet coconut milk sauce:.
5. Take 1 cup of coconut milk (of 400ml can).
6. You need 1-2 tablespoons of sugar (palm or caster sugar. Add more or less).
7. It’s of Salty sweet coconut milk sauce topping:.
8. Make ready of remaining coconut milk (of 400ml can).
9. It’s 5-6 teaspoons of sugar (palm or caster sugar, add more or less depending on preference).
10. It’s 1/8 teaspoon of salt (add more or less depending on preference).
11. Take of Serving:.
12. Prepare 1-2 of ripe mangoes (alphonso is best), sliced.
13. It’s of Salty sweet coconut milk sauce (topping).
14. Prepare 1-2 teaspoons of sesame seeds, for garnish (optional).

Now is a good time to get some sweet mangoes to make this much loved dessert, Thai Coconut Sticky Rice and Mango.This is one of the must have desserts in Thailand or in any Thai restaurants out of.Sticky rice with mango (in Thai: ข้าวเหนียวมะม่วง, Khao Niew Ma Muang) is probably the most popular and well-known traditional Thai dessert.This treat is made of sticky rice cooked in sweetened coconut cream, served with slices of ripe mango, coconut cream and a few roasted mung beans (tua luang) on top.

Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) step by step

1. Add glutinous rice into a sieve, wash rice several times in cold water until water is clear. Tip: use a whisk to clean the rice, rather than fingers. Makes it easier..
2. Transfer cleaned sticky rice to a bowl. Add cold water enough to submerge rice, and cover with a lid or cling film. Soak for 3-4 hours or overnight..
3. Once rice has soaked long enough, in a medium size rice cooker (that comes with a steamer basket), add water to the rice pot. Place steamer basket on top. Or use a wok, add enough water and place bamboo steamer on top. Then drain water from the sticky rice using a sieve to catch all of the rice grains..
4. Transfer sticky rice into a muslin cloth and place rice in steamer basket and tie up. Tip: Water should not touch the rice steamer. Steam the rice for 30 to 40 minutes, or until rice is tender and translucent. Stir the rice occasionally to ensure all the grains cook evenly, and check water level (add more if required)..
5. In the meantime, to make the sweet coconut milk sauce, in a medium size saucepan add 1 cup coconut milk. On medium heat, bring to gentle simmer. Add sugar, stirring frequently until all of the sugar has dissolved and taste, it should sweet taste (adjust taste, add more sugar depending on preference). Ensure you do not boil the mixture. Once coconut milk is hot remove pot from heat and cover with a lid to keep mixture warm..
6. Once the rice is cooked, remove from the steamer basket and transfer rice from muslin into a large bowl. Then add the warm sweet coconut milk mixture, mix and stir coating every grain of rice. Set aside the rice, cover with cling film to let the coconut milk mixture get fully absorbed (between 35 to 40 minutes)..
7. Peel the mango(es) and slice each piece into thin lengthways slices. Then set aside..
8. Now to make the salty sweet sauce topping add the remaining coconut milk into a small saucepan. On low heat bring to gentle simmer. Add sugar and salt and keep stirring occasionally, until all of the sugar and salt has dissolved. Taste and adjust if needed (add more sugar or salt depending on preference). It should have a salty sweet taste. Cook for about a minute or until warm. Then transfer the sweet and salty coconut milk topping sauce into a serving bowl. Let it cool to thicken slightly..
9. To serve, use a small rice bowl add sticky rice and mould (this forms a round shape). Tip: place cling film in bowl prior to adding rice, this helps to prevent rice sticking to the bowl. Or make any shaped rice..
10. Place the moulded or shaped rice onto a serving plate. Along with a few or many slices of mango. Spoon over as little or as much of the thickened sweet and salty coconut milk over the sticky rice. Sprinkle with sesame (if using). Serve and eat immediately while fresh and the sweet and salt coconut milk sauce topping is warm..

ข้าวเหนียวมะม่วง My first attempt at making mango sticky rice was a complete disaster.I started by dumping an entire can of coconut milk into my rice cooker with some jasmine rice and pressing "cook".Recipe: Vegan Thai Coconut Sticky Rice with Mango (Khao Niaow Ma Muang/ข้าวเหนียวมะม่วง) written by Mummy's Kitchen.

A little recipe research and a few attempts later, I found a combination of black and white sticky rices that was just perfect — with enough black sticky rice to allow its nutty flavor to shine and a.See more ideas about mango sticky rice, food, thai dessert.Thai Sweet Blue Sticky Rice with Mango or " Khao Nieow Ma Muang :ข้าวเหนียวมะม่วง " in Thai.I have Thai friend from Wisconsin send me a dried of Centrosema or the butterfly peas.We call "Dok Un Sun: ดอกอัญชัน" in Thai.