Thailand - Khao Niow Ma Muang (Sticky Rice with Mangoes) Recipe
Thailand - Khao Niow Ma Muang (Sticky Rice with Mangoes) Recipes
Ingredients :
14 oz / 440g long-grain glutinous rice
19 fl oz / 590ml water
13.5 fl oz / 420ml coconut milk
5 oz / 155g sugar
1/2 tsp salt
2 pandanus leaves or 2 or 3 drops pandanus
extract (essence)
2 ripe mangoes, peeled, pitted and sliced
3 tbsp unsweetened grated dried coconut,
toasted
Method :
Wash the rice
in cold water until the water runs clear. Drain, place in a saucepan,
add the water, and let stand for at least 2 hours or, preferably,
overnight.
Bring the
rice and water to a boil and boil, stirring occasionally, until most of
the liquid has reduced, leaving little craters in the rice. Cover
tightly, reduce the heat to very low, and cook until tender, about 20
minutes. Remove from the heat and let stand, covered, for at least 10
minutes.
Meanwhile,
pour the coconut milk into a saucepan. Add the sugar and salt. Place
over medium heat and bring to a simmer. If using the pandanus leaves,
scrape the surface with the tines of a fork. Add the leaves or extract,
if using, to the coconut milk. Simmer for 10 minutes to blend the
flavors. Remove the leaves, if used, and discard. Continue simmering
until the coconut milk is thick enough to coat the back of a spoon, 3-5
minutes longer.
Transfer the
rice to a large bowl, pour in about half of the coconut sauce, and fold
in gently. The rice should be moist but not swimming in coconut sauce.
If possible, let the rice stand for 30 minutes before serving, to allow
the sauce to be absorbed fully.
Spoon onto
individual plates and top with the remaining sauce and mango slices.
Garnish with the toasted coconut.
Serves 6
When ripe
mangoes are not in season, the kanom (swwets) vendor offers different
toppings for the rice, including a sweet-salty one that uses dried
shrimp.
