Kao Niow Ma-muang (Stickey Rice with Mangoes) Recipe
This is an amazing Thai recipe and so addictive. There is nothing like warm coconut sticky rice with a sweet juicy mango.
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientOthers
Ingredients
3 cups long-grain sticky rice (glutinous rice)
3 cups creamy coconut milk
3/4 cup sugar
1 tsp. salt or to taste
2-3 fresh or frozen pandanus leaves (bai toey) or Pandanus Essense 4 drops
2 ripe mangoes, peeled, large dice
optional - add nuts of your choice, cashews are nice
Directions
Rinse the rice throughly, soak for at least 5 hours or over night in enough water to amply cover the rice as it will soak it up.
The rice will get soft.
Rinse and drain.
I steam this rice in a bamboo cone that fits over a rice pot from Thailand. You can also steam the rice in a steamer. Cover with a damp clean dish towel.
I use a wooden rice paddle from time to time to turn the rice in the basket and even sprinkle a little water on to it.
While the rice is steaming prepare the coconut sauce. Warm the coconut milk, sugar and salt together in a saucepan stirring with a whisk until the mixture is well blended and smooth.
Add a few fresh or frozen bai toey (pandanus) leaves and simmer in the coconut milk sauce for about 8 minutes. Remove the leaves, scrapping off the clinging sauce. When the leaves have cooled enough to handle, squeeze out all the fragrant juice until the leaves are dry. Add the pressed juice to the sauce. If fresh or frozen leaves are not available, use 6 drops of Pandanus Essense. Keep the sauce warm.
When the rice is done and while it is still hot out of the steamer, pour half the coconut sauce over the rice. Stir well with a spoon or wooden rice paddle to make sure all the grains are well coated. The rice should be moist with the sauce but not soupy. Add more of the sauce if needed, reserving the remainder for dribbling over the top before serving. Let stand for 20-25 minutes to allow the rice grains to absorb the flavorings.
Serve with some of the reserved coconut sauce over each portion and arrange diced or sliced mangoes beside the rice.
Serve warm or at room temperature.
Pandanus Leaf
Kasma's Notes and Pointers for Coconut Flavored Sticky Rice:
The coconut sauce should have a pronounced saltiness behind the sweetness. The saltiness will help bring forth the rich flavors of coconut milk and the delicate taste of sticky rice. Also, the salty-sweetness of the flavored rice enhances rather than distracts from the fruity sweetness of mangoes.
When mangoes and durians are not in season, coconut-flavored sticky rice is served with a choice of toppings, ranging from a very sweet coconut-egg custard called sangkaya (click here for recipe) to a salty-sweet, minced dried shrimp mixture. The kanom vendor in the market usually has several choices,something to satisfy every mood and palate.
White sticky rice (kao niow) is usually labelled "glutinous rice" or "sweet rice."
The rice will get soft.
Rinse and drain.
I steam this rice in a bamboo cone that fits over a rice pot from Thailand. You can also steam the rice in a steamer. Cover with a damp clean dish towel.
I use a wooden rice paddle from time to time to turn the rice in the basket and even sprinkle a little water on to it.
While the rice is steaming prepare the coconut sauce. Warm the coconut milk, sugar and salt together in a saucepan stirring with a whisk until the mixture is well blended and smooth.
Add a few fresh or frozen bai toey (pandanus) leaves and simmer in the coconut milk sauce for about 8 minutes. Remove the leaves, scrapping off the clinging sauce. When the leaves have cooled enough to handle, squeeze out all the fragrant juice until the leaves are dry. Add the pressed juice to the sauce. If fresh or frozen leaves are not available, use 6 drops of Pandanus Essense. Keep the sauce warm.
When the rice is done and while it is still hot out of the steamer, pour half the coconut sauce over the rice. Stir well with a spoon or wooden rice paddle to make sure all the grains are well coated. The rice should be moist with the sauce but not soupy. Add more of the sauce if needed, reserving the remainder for dribbling over the top before serving. Let stand for 20-25 minutes to allow the rice grains to absorb the flavorings.
Serve with some of the reserved coconut sauce over each portion and arrange diced or sliced mangoes beside the rice.
Serve warm or at room temperature.
Pandanus Leaf
Kasma's Notes and Pointers for Coconut Flavored Sticky Rice:
The coconut sauce should have a pronounced saltiness behind the sweetness. The saltiness will help bring forth the rich flavors of coconut milk and the delicate taste of sticky rice. Also, the salty-sweetness of the flavored rice enhances rather than distracts from the fruity sweetness of mangoes.
When mangoes and durians are not in season, coconut-flavored sticky rice is served with a choice of toppings, ranging from a very sweet coconut-egg custard called sangkaya (click here for recipe) to a salty-sweet, minced dried shrimp mixture. The kanom vendor in the market usually has several choices,something to satisfy every mood and palate.
White sticky rice (kao niow) is usually labelled "glutinous rice" or "sweet rice."
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