Thaimangostickysweetricedessert Recipes
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
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
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
THAI MANGO STICKY SWEET RICE DESSERT
Make and share this Thai Mango Sticky Sweet Rice Dessert recipe from Food.com.
Provided by Poison_Ivy
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Soak the sweet rice overnight.
- Drain.
- Place rice on cheesecloth and steam for about 30 minutes.
- Bring coconut milk to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
- Transfer the rice to the rice cooker and let it steam for about 30 minutes after it pops.
- In the meantime, make sure rice is sticky enough(fully cooked)but not overcooked like a paste. Stir in 2/3 coconut mixture.
- Rice can be served warm immediately or serve chilled.
- Divide rice into 2 servings, place the chopped mangoes on top or on the side. Drizzle desserts with the remaining sauce.
Nutrition Facts : Calories 722.7, Fat 22.9, SaturatedFat 19.7, Sodium 313.1, Carbohydrate 128, Fiber 5.7, Sugar 63.9, Protein 7.9
THAI SWEET AND SPICY DIPPING SAUCE
This is a hot, sweet, sticky sauce that goes with Thai barbecued chicken as well as appetizers like spring rolls or fried won-tons. From the great Thai cookbook "True Thai". We absolutely love this!
Provided by lisar
Categories Asian
Time 17m
Yield 1-2 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine vinegar and a 1/2 cup of the sugar.
- Bring to a low boil over med-high heat, stirring occasionally.
- Lower the heat to medium and add in remaining sugar.
- Cook for about 2 minutes, stirring frequently as the mixture comes to a boil.
- Reduce the heat to low and add the salt.
- Simmer for about 5 minutes, stirring occasionally.
- Then stir in the chili-garlic sauce and remove from heat.
- Let sauce cool and serve at room temp.
- Will keep in the refrigerator for 2 to 3 weeks if it lasts that long.
- Makes 1 1/2 cups.
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- Using a steamer, steam sticky rice for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.
- If you do not have a steamer, shape aluminum foil into three equal size balls. Fill pot with water (see Note 1) and place the aluminum balls on the pot.
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- Rinse rice well until water runs clear, then soak in a bowl with water overnight or at least 4 hours.
- While the rice is cooking simultaneously make the coconut sauce. In a small saucepan over medium low heat, add entire can of coconut cream. Gently stir and bring up to a gentle simmer.
- Once the coconut milk is at a gentle simmer, add the sugar and salt. Stir well to dissolve, then adjust heat to the lowest setting. At this point you want to taste the sauce. If you prefer a sweeter sauce you can add more sugar. Now reserve ¼ cup of the coconut milk to save for drizzling on top.
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