… Khao Niaow Ma Muang (Mango sticky rice) …

Thai restaurants in Hong Kong usually serve mango with black sticky rice (黑糯米) instead of white sticky rice. Most of the people around me like mango with black sticky rice a lot, but I never really enjoyed it. I tried it with white sticky rice for the first time at a restaurant called Chat Thai in Sydney; and my eyes were opened! I liked everything about the mango sticky rice at Chat Thai except for the price 😛 , so I searched for recipes on the internet, hoping to make my own at home. As it turned out, it wasn’t as difficult as I initially thought it would be 🙂
Mango sticky rice (serves 4)
Ingredients:
sticky rice
… 1 cup raw glutinous (sticky) rice (I used the plastic cup of the rice cooker to measure)
… 160ml coconut cream (I used Ayam coconut cream, if you buy a 270ml can you will have just enough coconut cream for this recipe)
… 70g sugar
… pinch of salt
… 1 fresh pandan leaf (optional)*
topping sauce
… 110ml coconut cream
… pinch of salt
… 2 tbsp sugar
… 1 large ripe mango
Instructions:
sticky rice
1) Rinse the sticky rice in a metal colander with small holes
2) Soak sticky rice in a large bowl for at least 3 hours or overnight*
3) Pour the soaked sticky rice back into the colander to drain out the water
4) Boil some water in a covered wok then steam the rice with the pandan leaf in the metal colander, or a bamboo steamer (with a clean cloth laid out below the rice) over the boiling water for 20-25 minutes*
 
5) In a saucepan, heat the coconut cream, sugar and salt with medium heat until the sugar is dissolved and the mixture is slightly boiled up
6) Gradually pour the mixture into the cooked rice and  mix it with a spoon
7) Set the rice aside and let it stand for 10-15 minutes, the liquid would be slowly absorbed into the rice
topping sauce
1) Heat up the remaining coconut milk, sugar and salt in a saucepan until the sugar is dissolved
2) Cut and slice the mangoes
3) Put some mango slices on top of the sticky rice and pour some topping sauce over the rice just before serving. The dessert is best to be served warm.
personal note:
* The pandan leaf adds a subtle fragrance to the sticky rice and is optional; don’t cut or tear the leaf into pieces, just bury it in the rice while steaming
* I suggest not to soak the sticky rice overnight when the weather is hot; as the rice might spoil under the heat
* Colander, steam basket or bamboo steamer will all work well as long as the container is one with lots of small holes to let steam filter through, so that every grain of rice will be moist and chewy
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