Thai sweet sticky rice with mango (Khao Neeo Mamuang)

 
 
 
 

Thai sweet sticky rice with mango (Khao Neeo Mamuang)

This amazing Thai dessert recipe is as good, if not better, as any sticky rice dessert with mango that’s available in real Thai restaurants.

Preparation times: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

 

Ingredients:

Instructions:

Soak the rice with one cup of water for 20-30 minutes, or up to 4 hours based on preference (longer times make it absorb more water and become more sticky and soft).

Without letting it dry, add ½ cup of water, ½ can of coconut milk, ¼ teaspoon of salt, and 1 tablespoon of brown sugar. Mix thoroughly.

Bring everything to a mild boil before partially covering the pot, leaving a space for steam to escape. Lower the temperature to medium-low.

Cook over a weak fire for 20 minutes, or until the rice soaks up all the water and coconut milk. Turn off the heat and leave stand for around 5-10 minutes.

To prepare the sauce, heat up but don’t overheat the rest of the can of coconut milk, add 3 tablespoons of sugar and mix thoroughly.

Try the sauce and add sugar as per your taste. Keep in mind when you add the sauce to the rice, the sweetness will be offset by the taste of the rice.

Before serving, prepare your mango. Peel it and cut it into slices, cubes or use a special utensil to create mango balls. Use the warm sticky rice to make triangles, squares, or simple scoops onto a plate, place the mango pieces next to it and coat the rice with coconut sauce based on taste. Garnish with fresh mint and serve. This recipe serves two people, double ingredients for more.

 
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MENO PRIEZVISKO

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