Thai Sticky Rice with Mango & Creamy Coconut
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Recipe serves:
12
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A Little Background
In tagalog (Thai language) this dish is called 'Khaw Niao ma Muang'. This is a very delicious and one of the most common dessert you could get in Thailand. A mixture of sweet, creamy and hint of saltiness brings the dish to tantalize your tastebuds at the end of a meal. Thai fragrant rice is easy to find at your nearest asian gourmet shops or supermarket.
What you'll need
For the Sticky Rice
- 360 gm (13 ounce)Thai Fragrant Glutinuos Rice
- 360 ml (1 3/4 cup) Coconut Milk
- 720 ml (1 2/3 lb) Water
- 100 gm (3½ ounces) Sugar
- 15 gm (1 teaspoon) Salt
For the Creamy Coconut
- 300 ml (1½ cup) Coconut Milk
- 50 ml (1/4 cup) Fresh Milk
- 150 gm (5 1/4 ounce) Sugar
- 50 gm (2 ounce) Rice Flour
- a pinch of Salt
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What to do
For the Sticky Rice
- Soak the glutinous rice in some water (enough water to cover it) for 3-4 hours. This will make the sticky rice easier to cook and soft when but not mushy after cooking.
- Steam the rice for 20 minutes or until cooked trough. Let cool.
- In a sauce pan, combine coconut milk, sugar and salt to heat until sugar disolves. Remove from heat and fold into the cooked glutinous rice. Refrigerate.
For the Creamy Coconut
- Combine all ingredients in a sauce pan and heat. Carefull not to boil the mixture.
- Mix rice flour with some water and stir in slowly into the milk mixture over low heat. To thicken and refrigerate.
For the Mango
- Peel mango entirely. Cut into desired shapes or fan them. Reserve the trimmings.
- Mix the trimming with some of the coconut sauce and puree.
- Fold in cut mango and serve.
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Recipe By
Farouk Othman
Styling By
Farouk Othman
Photography By
Farouk Othman
© Chef's Pencil 2007
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