Sweet Sticky Rice With Mango Kha Neow Mamuang Recipes

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

THAI SWEET STICKY RICE WITH MANGO, 'KHAO NEEO MAMUANG'

Steps:

• Be sure to start with a mango that's nice and ripe, with a slight give to the touch. We like the Mexican mango sold throughout the year in the United States. These are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow, and we have detailed photos below showing you how to properly peel and slice them using a proper Thai mango peeler. Method - Basic Version Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut cream, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool. Topping - Basic VersionMix 1/2 cup coconut cream with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil. Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy! Visit this link to see Bangkok's most famous sticky rice w/mango vendor. We also have a recipe for black sticky rice and sweet coconut dessert. Method - Pandan Version Prepare the 4.5 cups sticky rice as per our detailed instructions but after soaking the rice, add three fresh pandan leaves to the rice before placing it into the steamer. While sticky rice is steaming, chop three fresh pandan leaves and pound in a mortar and pestle, until it's completely pulverized. Add a few tablespoons of warm water to the mortar, squeeze with the leaves, then pour out the green water into a bowl separately. Repeat this three times, then put your pandan into a cheesecloth and squeeze it one more time. In a separate pot, mix together coconut cream, sugar, and salt. Stir it to become dissolved, then turn heat to medium. Add pandan water. Bring to a boil. Set aside to cool. As soon as sticky rice is cooked, and still hot, put it into the coconut cream mixture and stir together well. Cover at least 10 minutes, and let cool. Topping - Pandan VersionMix 1 cup coconut cream with 1/4 teaspoon salt, and 1 tablespoon rice flour. Mix well in a saucepan. Bring to a boil then remove from heat right away. Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds or lightly toasted peeled split mungbean. Enjoy!

SWEET STICKY RICE WITH MANGO (KHA NEOW MAMUANG)

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.

MANGO WITH STICKY RICE (KAO NIEW MA MUANG)

Steps:

• Wash, scrub rice kernels with hands and rinse 5 times. Or wash in alum solution (if you are familiar with that process).
• Soak rice 4 hours or overnight. Drain and steam in rice cooker 20-30 minutes. (I recommend following her process of folding loosely in cheese cloth or porous tea towel to steam).
• Combine next three ingredients for macerating liquid (coconut milk, sugar, salt). Stir over medium heat until sugar dissolves. Remove from heat. When rice is done, stir in with macerating liquid, ensuring every kernel of rice is coated. Cover and let steep for at least 30 minutes. (Not over heat, but you could put back in rice steamer if turned off).
• Combine next three ingredients for Coconut Sauce (coconut milk, rice flour, salt). Bring to a boil. Remove from heat.
• Peel and slice mangoes. Arrange on plate with portion of rice. Drizzle rice with Coconut Sauce and garnish with crunchy mung beans.