Thai Mango With Sticky Rice Mamuang Kao Nieo Recipes

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) image

This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.

Provided by Michelle

Categories World Cuisine Recipes Asian Thai

Time 1h30m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups uncooked short-grain white rice
2 cups water
1 ½ cups coconut milk
1 cup white sugar
½ teaspoon salt
½ cup coconut milk
1 tablespoon white sugar
¼ teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

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.

Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g

MANGO WITH STICKY COCONUT RICE (KAO NIAW)

Mango with Sticky Coconut Rice (Kao Niaw) image

This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.

Provided by Ms. Tea

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon grapeseed oil
1 ½ cups sweet rice
2 cups coconut milk
¼ cup water
2 tablespoons palm sugar, or more to taste
1 pinch salt
½ cup unsweetened coconut cream
2 mangoes - peeled, seeded, and diced

Steps:

Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
Scoop rice into a serving bowl and top with mango.

Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g

MANGO WITH STICKY RICE (KAO NIEW MA MUANG)

Mango With Sticky Rice (Kao Niew Ma Muang) image

I love this recipe from Pailins Kitchen. I found her on YouTube and I have loved everything I have made of hers so far. She does a great job of explaining the process and the reasons behind ingredients. Look her up on YouTube! I like it when the rice is hot and the mangoes are cold.

Provided by SharleneW

Categories Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice (use correct rice for best results, sweet glutenous)
3/4 cup coconut milk
1/3 cup sugar
1/2 teaspoon salt
3/4 cup coconut milk
1 teaspoon rice flour (make a slurry with 1 tbsp cold water then add to remaining ingredients, can substitute all-purpose f)
1/4 teaspoon salt
2 -3 mangoes
chopped almonds or cashew nuts

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.

Nutrition Facts : Calories 740, Fat 19, SaturatedFat 17.4, Sodium 478.3, Carbohydrate 140.2, Fiber 3.6, Sugar 96.7, Protein 6

THAI MANGO WITH STICKY RICE (MAMUANG KAO NIEO)

Thai Mango with Sticky Rice (Mamuang Kao Nieo) image

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

Ingredients

1 1/2 cups glutinous rice
6 tablespoons thick coconut cream
1 cup thick coconut milk
5 tablespoons sugar
1/2 teaspoon salt
3 large sweet mangoes, sliced into large strips

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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MANGO STICKY RICE - WIKIPEDIA

Mango sticky rice is a common dessert of the Lao people of the Greater Mekong Sub-region [citation needed] where glutinous rice has been cultivated over the history of food and myths. [8] [9] Sticky or glutinous rice is a Laos national dish connected to the culture and religious traditions. [10] [11] [12] In mango-ripening season, sticky rice ...
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