Sticky Rice with Mangoes (Kao niew mannuang) - Thailand


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Serves 4 | Prep Time 45 minutes | Cook Time 30

Why I Love This Recipe

Sticky rice with mangoes is one of those perfect desserts for a warm summer evening. The recipe we found in our "A Touch of Thailand" cookbook.


Ingredients You'll Need

2 cups/300 grams sticky (glutenous) rice aka ketan*
3 cups/450 grams water
1 cup/150 grams coconut milk
½ cup/100 grams palm sugar* or light brown sugar
½ teaspoon salt
4 ripe mangoes, peeled, pitted, halved, then sliced
4 tablespoons coconut milk


* These products are available at your local Asian food market.


Directions

Soak the rice in cold water to cover for 7 to 8 hours.


Cook rice over high heat until water boils; turn to low and cook until the rice looks dry and fluffy.


Meanwhile combine sugar, 1 cup coconut milk, and salt in a bowl, stirring until sugar is dissolved.


When the rice is cooked, pour the coconut milk mixture over it. Mix well and let the sticky rice stand for 20 minutes. Cook 4 tablespoons of coconut milk over low heat for 10 minutes, set aside.


Spoon the sticky rice on a dessert plate.


Angle the mango slices around the sticky rice.


Top with warm coconut milk.


Selamat makan! Smaaklijk eten!


Questions, Comments & Reviews



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