5/31/2023 0 Comments Mango sticky rice![]() Sticky rice is sometimes called glutinous rice. Make sure you use sticky rice and not regular Thai rice in this dish. This works a lot better than the round, red/orange mangoes from Mexico & the Caribbean, which are not anywhere near as yummy as the Asian mangoes. In many Asian groceries in the West you can find a yellow-skinned mango which is skinny and pointy. The best mango to eat with this dish is called 'Naam Dok Maai' (flower nectar mango), which is available in South East Asia. Garnish with toasted sesame seeds or fried salty mung beans. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Slice mango as shown and arrange on a plate.Let the rice absorb the coconut milk for 10-15 minutes. I usually add until just before I see puddles of coconut milk. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. You don’t want very wet rice, it should be somewhat dry and sticky. Depending on the rice used, it should be around 75% of the sauce. Stir well and keep adding more until you reach saturation point. When the rice is finished, spread out in a shallow bowl and cover with 1/2 the thin sauce (the sauce you made first).Stir until thickened, and remove from heat. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. In another small saucepan, add the 1/4 cup coconut milk, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt, and stir over low heat until dissolved. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar & 1/4 teaspoon salt, and stir over low heat until dissolved. While steaming, prepare the sauce for the rice. ![]() You could also try using a regular steamer, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan. Steam for 20 minutes on medium-high in a sticky rice steamer.Soak the sticky rice for at least an hour before steaming.1/4 cup coconut milk (chao koh brand, shaken).1/4 teaspoon toasted sesame seeds or salted fried mung beans (optional).1/2 cup coconut milk (chao koh brand, shaken).Khao Nieow Ma-muang is a very popular dessert with both Thais and foreign visitors, and the first sweet we’re adding to the site. It’s mango season here in Thailand, and the best way to enjoy them is to pair the sweet fruit with sweet and salty coconut-milk sticky rice.
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