Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Try this step by step recipe for everyone's favourite Thai dessert, Mango Sticky Rice - Khao Niew Ma Muang - ข้าวเหนียวมะม่วง. Mango Sticky Rice - Khao Niew Ma Muang - ข้าวเหนียวมะม่วง. Recipe: Vegan Thai Coconut Sticky Rice with Mango (Khao Niaow Ma Muang/ข้าวเหนียวมะม่วง) Don't get me wrong.
Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
- Prepare Cooking the sticky rice:
- Make ready 4 cups water (to steam the sticky rice)
- Take 1/2 cup glutinous rice (sticky rice, add more or less depending on preference)
- Prepare Salty coconut milk sauce:
- Get 1 can coconut milk (divided)
- Take 5-6 teaspoons sugar (palm or caster sugar, add more or less depending on preference)
- Prepare 1/8 teaspoon salt (add more or less depending on preference)
- Take Sweet coconut milk topping:
- Get 1 can coconut milk (divided)
- Make ready 1-2 tablespoons sugar (palm or caster sugar. Add more or less)
- Make ready Serving:
- Prepare 1-2 ripe mangoes (alphonso is best), sliced
- Prepare Sweet coconut milk sauce (topping)
- Take 1-2 teaspoons sesame seeds, for garnish (optional)
Hi Susan, no, Thai jasmine rice and Thai sticky rice are two different rices. Sticky rice is also sometimes labeled as "sweet rice" or "glutinous rice". On the pantry page, I have pictures and links to Amazon for the various types of rice used in Thai cooking. The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight.
Steps to make Thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง):
- Add a 1/2 cup of rice into a sieve, place over a a bowl, wash rice several times in cold water until water is clear. Tip: use a whisk to clean the rice, rather than fingers. Makes it easier.
- Transfer cleaned sticky rice to a bowl. Add cold water enough to submerge rice, and cover with a lid or cling film. Soak for 3-4 hours or overnight.
- Once rice has soaked long enough, in a medium size rice cooker (that comes with a steamer basket), add water to the rice pot. Place steamer basket on top. Or use a wok, add enough water and place bamboo steamer on top. Then drain water from the sticky rice using a sieve to catch all of the rice grains.
- Transfer sticky rice into a muslin cloth and place rice in steamer basket and tie up. Tip: Water should not touch the rice steamer. Steam the rice for 30 to 40 minutes, or until rice is tender and translucent. Stir the rice occasionally to ensure all the grains cook evenly, and check water level (add more if required).
- In the meantime, in a medium size saucepan add 1 cup coconut milk. On medium heat, bring to gentle simmer. Add sugar and salt, stirring frequently until all of the sugar and salt has dissolved and taste (adjust taste, add more or less sugar or salt depending on preference). Ensure you do not boil the mixture. Once coconut milk is hot remove pot from heat and cover with a lid to keep mixture warm.
- Check rice and once cooked remove from the steamer basket and transfer into a large bowl. Then add the warm sweet and salt coconut milk mixture, mix and stir coating every grain of rice. Set aside the rice, cover with cling film to let the coconut milk mixture get fully absorbed (between 35 to 40 minutes). Tip: sticky rice can be made in advanced. Be kept covered at room temperature until ready to be used.
- Peel the mango(es) and slice each piece into thin lengthways slices. Then set aside.
- Now add the remaining coconut milk into a small saucepan. On low heat bring to gentle simmer. Add sugar and keep stirring occasionally, until all of the sugar has dissolved. Cook for about a minute or until warm. Then transfer sweet coconut milk sauce into a serving bowl. Let it cool to thicken slightly.
- To serve, use a small rice bowl add sticky rice and mould (this forms a round shape). Tip: place cling film in bowl prior to adding rice, this helps to prevent rice sticking. Or shape rice on preference.
- Place the moulded or shaped rice onto a serving plate. Along with a few or many slices of mango. Spoon over as little or as much of the thickened coconut milk over the sticky rice. Sprinkle sesame now (if using). Eat and serve immediately while fresh and the coconut milk is warm.
Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. Khao neow mamuang (ข้าวเหนียวมะม่วง), yellow juicy mango with sweet coconut sticky rice, is one of the most incredible Thai desserts. When it's mango season in Thailand, you'll find delicious ripe mangoes all over Bangkok , and you'll discover countless street food carts and stalls at markets that sell. Although originating in Thailand, it is consumed throughout the Indochina region and the rest of.
So that’s going to wrap this up for this special food thai mango sticky rice (khao niaow ma muang - ข้าวเหนียวมะม่วง) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
