Best 3 Thai Sticky Rice Ice Cream Recipes
Indulge in the delightful fusion of East and West with Thai Sticky Rice Ice Cream, a unique dessert that combines the aromatic flavors of Thailand with the creamy texture of ice cream. Originating from the bustling streets of Bangkok, this delectable treat has captured the hearts of food enthusiasts worldwide. In this comprehensive guide, we present a collection of carefully curated recipes that unveil the secrets behind this culinary masterpiece. From the traditional method using bamboo steamers to innovative variations incorporating modern appliances, these recipes cater to diverse skill levels and preferences. Embark on a culinary adventure as we explore the art of crafting this exotic ice cream, ensuring a delightful experience for your taste buds and a memorable addition to your culinary repertoire.
Let's cook with our recipes!
HOW TO MAKE THAI STICKY RICE (วิธีทำ ข้าวเหนียว)
This is a recipe for how to make Thai sticky rice (วิธีทำ ข้าวเหนียว). The best way to make it, is to soak raw sticky rice in water overnight, allow it to sit, then steam it for about 15 minutes. You'll have beautiful fluffy and delicious sticky rice. Read the recipe below, and watch the video here.
Provided by Mark Wiens (eatingthaifood.com)
Categories How to make sticky rice (Thai style)
Time 10h15m
Yield 1 kilo
Number Of Ingredients 2
Steps:
- The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best.
- Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice.
- Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat.
- After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat.
- Enjoy Thai sticky rice while it's hot and fresh.
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g
THAI STICKY BLACK RICE PUDDING
Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.
Provided by lizzyum
Categories World Cuisine Recipes Asian Thai
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
- Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
- Remove from heat and allow mixture to cool. Stir and serve.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g
Tips:
- Use high-quality glutinous rice for the best results. It will give the ice cream a smooth and sticky texture.
- Make sure to soak the rice for at least 4 hours, or overnight. This will help it to cook evenly and give it a softer texture.
- When cooking the rice, use a steamer basket or a colander set over a pot of boiling water. This will prevent the rice from sticking to the bottom of the pot.
- Once the rice is cooked, let it cool slightly before adding it to the blender. This will help to prevent the ice cream from becoming too icy.
- Add your favorite toppings to the ice cream before serving. Some popular options include mango, coconut, and sticky rice.
Conclusion:
Thai sticky rice ice cream is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized with your favorite toppings. So next time you are looking for a unique and flavorful dessert, give this recipe a try. You won't be disappointed!
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