SWEET STICKY RICE WITH MANGO (KHA NEOW MAMUANG)
My Daughter has just come home from a backpacking trip through Asia. Whilst over there, she took a cooking class with Permpoon Nabnian, and bought home some of the recipes. This one was one of her favourites. Rice should be soaked at least 4 hours but preferably overnight. Soaking has been included in times.
Provided by Tisme
Categories Dessert
Time P1DT2h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the soaked sticky rice and steam for 10-15 minutes or until the rice is cooked.
- Mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes.
- Meanwhile remove the rice from steamer and cool it on a tray for one minute or until it is warm. Add the rice into the coconut cream mixture and combine well, remove the mixture from the heat and leave to rest for about 30 minutes minimum but preferably 2 hours.
- When ready to serve, divide the sticky rice between 8 separate dishes or plates.
- Peel and slice the mango, divide and arrange them over the sticky rice.
- Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 721, Fat 8.3, SaturatedFat 6.1, Sodium 604.5, Carbohydrate 152.3, Fiber 5.6, Sugar 55, Protein 9.7
STICKY RICE WITH MANGO
Also known as "sweet rice" or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it's called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.
Provided by David Tanis
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
- Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don't allow water to touch sieve) and steam, covered, for 15 minutes.
- Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
- While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
- Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 2 grams, Carbohydrate 87 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 23 grams, Sodium 303 milligrams, Sugar 42 grams
THAI MANGO WITH STICKY RICE (MAMUANG KAO NIEO)
Make and share this Thai Mango with Sticky Rice (Mamuang Kao Nieo) recipe from Food.com.
Provided by Kim Ong
Categories Dessert
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
- Season the coconut cream with some salt and refrigerate it.
- Dissolve sugar and salt in coconut milk.
- Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
- To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
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