Best 4 Thai Sweet Sticky Rice With Mango Khao Neeo Mamuang Recipes

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.

THAI SWEET STICKY RICE WITH MANGO, 'KHAO NEEO MAMUANG'

Steps:

• Be sure to start with a mango that's nice and ripe, with a slight give to the touch. We like the Mexican mango sold throughout the year in the United States. These are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow, and we have detailed photos below showing you how to properly peel and slice them using a proper Thai mango peeler. Method - Basic Version Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut cream, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool. Topping - Basic VersionMix 1/2 cup coconut cream with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil. Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy! Visit this link to see Bangkok's most famous sticky rice w/mango vendor. We also have a recipe for black sticky rice and sweet coconut dessert. Method - Pandan Version Prepare the 4.5 cups sticky rice as per our detailed instructions but after soaking the rice, add three fresh pandan leaves to the rice before placing it into the steamer. While sticky rice is steaming, chop three fresh pandan leaves and pound in a mortar and pestle, until it's completely pulverized. Add a few tablespoons of warm water to the mortar, squeeze with the leaves, then pour out the green water into a bowl separately. Repeat this three times, then put your pandan into a cheesecloth and squeeze it one more time. In a separate pot, mix together coconut cream, sugar, and salt. Stir it to become dissolved, then turn heat to medium. Add pandan water. Bring to a boil. Set aside to cool. As soon as sticky rice is cooked, and still hot, put it into the coconut cream mixture and stir together well. Cover at least 10 minutes, and let cool. Topping - Pandan VersionMix 1 cup coconut cream with 1/4 teaspoon salt, and 1 tablespoon rice flour. Mix well in a saucepan. Bring to a boil then remove from heat right away. Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds or lightly toasted peeled split mungbean. Enjoy!

SWEET STICKY RICE AND MANGO

Steps:

• Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
• Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
• Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

SWEET STICKY RICE WITH MANGOES

Steps:

• Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
• Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
• Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
• Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
• To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.