Mango With Sticky Rice Kao Niew Ma Muang Recipes

MANGO WITH STICKY RICE (KAO NIEW MA MUANG)

Steps:

• Wash, scrub rice kernels with hands and rinse 5 times. Or wash in alum solution (if you are familiar with that process).
• Soak rice 4 hours or overnight. Drain and steam in rice cooker 20-30 minutes. (I recommend following her process of folding loosely in cheese cloth or porous tea towel to steam).
• Combine next three ingredients for macerating liquid (coconut milk, sugar, salt). Stir over medium heat until sugar dissolves. Remove from heat. When rice is done, stir in with macerating liquid, ensuring every kernel of rice is coated. Cover and let steep for at least 30 minutes. (Not over heat, but you could put back in rice steamer if turned off).
• Combine next three ingredients for Coconut Sauce (coconut milk, rice flour, salt). Bring to a boil. Remove from heat.
• Peel and slice mangoes. Arrange on plate with portion of rice. Drizzle rice with Coconut Sauce and garnish with crunchy mung beans.

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

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.