Cooking. Mango Sticky Rice (Khao Niew Ma Muang)

 

 

Serves 1~2

 

<Ingredients>      

1 cup	hot cooked sticky rice
2 tablespoons	white sugar or palm sugar
1 pinch	salt
1/2 cup	coconut milk
1	ripe mango peeled
1/2 tablespoon	deep fried mung bean seeds
1/4 cup	pandanas leaves cut into 3 cm. pieces

 

<Method>

 

1. Heat the coconut milk, pandanas leaves in a pot over medium heat.

2. Stir constantly and let the coconut milk simmer.

3. Add sugar and salt.

   Stir constantly.

4. Remove from heat.

5. Pour hot coconut milk over the sticky rice, mix together.

6. Let it sit for 15~20 minutes.

   The sticky rice will absorb all the coconut milk.

   The rice should be a little mushy.

7. Serve warm on a platter with chilled mango topping with coconut cream and deep fried mung bean seeds.

 

 

* How to cook sticky rice (Glutinous rice)

· 1 Cup Sticky rice

: The traditional method using a steamer. The bamboo basket will keep the sticky rice form drying out as the moisture is held within the bamboo. Rinsing rice helps get rid of any impurities until the water is clear and not cloudy. Add water and soak the rice for at least an hour and even overnight otherwise you'll end up with hard rice. 

Take your steamer, add water in the pot. The water level should be 5 inch below the rice. Pour the sticky rice into the steamer, cover with the lid and put it on the stove on high heat. The sticky rice should take about 10 minutes of steaming to cook and will become translucent when done before steam the sticky rice color is milky.