Recipes - Thai

Kao Nieo Mamuang (Mangoes with Sticky Rice)
Mangoes with Sticky Rice


mangoes with sticky rice simple Thai dessert consists of mango and sticky rice. Sticky (or glutinous) rice is often used in South East Asian desserts.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Thai









Ingredients:

¾ cup Golden Phoenix Glutinous Rice (cooked)
400ml TCC Coconut Milk
pinch of salt
100ml sugar syrup
4 fresh mangoes or 1 can UFC Mango Slices
¼ cup toasted sesame seeds




Steps:
  1. Wash rice well in running water, then soak in cold water overnight. Strain rice in a colander and place in a steamer. Cover and cook for 45 mins. Remove and allow to cool.
  2. Skim 100ml of coconut milk from the top of the can. Keep aside to finish dish. Add remaining coconut milk to cooled rice, with dissolved pinch of salt. Add sugar syrup. There is no need to chill rice if you are using it on the same day.
  3. If using fresh mango, cut in half and discard seed. Peel each half, slice and ‘fan’ decoratively on plate. Alternatively, arrange slices of tinned mango (if using) the same way.
  4. Top with the coconut cream and sprinkle with toasted sesame seeds.

 


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Kao Nieo Mamuang (Mangoes with Sticky Rice)

Kao Nieo Mamuang (Mangoes with Sticky Rice)

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mangoes with sticky rice simple Thai dessert consists of mango and sticky rice. Sticky (or glutinous) rice is often used in South East Asian desserts.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Thai
Ingredients

¾ cup Golden Phoenix Glutinous Rice (cooked)
400ml TCC Coconut Milk
pinch of salt
100ml sugar syrup
4 fresh mangoes or 1 can UFC Mango Slices
¼ cup toasted sesame seeds

Instructions
  1. Wash rice well in running water, then soak in cold water overnight. Strain rice in a colander and place in a steamer. Cover and cook for 45 mins. Remove and allow to cool.
  2. Skim 100ml of coconut milk from the top of the can. Keep aside to finish dish. Add remaining coconut milk to cooled rice, with dissolved pinch of salt. Add sugar syrup. There is no need to chill rice if you are using it on the same day.
  3. If using fresh mango, cut in half and discard seed. Peel each half, slice and ‘fan’ decoratively on plate. Alternatively, arrange slices of tinned mango (if using) the same way.
  4. Top with the coconut cream and sprinkle with toasted sesame seeds.

 

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