Thai Sweet Sticky Rice with Mango

Khao-Neaw Ma-Muang
  • 1 cup hot cooked sticky rice
  • 2 tablespoons white sugar or palm sugar
  • 1/2 cup coconut milk
  • 1 ripe mango peeled (lychee or ripe papaya)
  • 1/2 tablespoon deep fried mung bean seeds (for topping)
  • 1/4 cup pandannas leaves cut into 3 cm. pieces

Thai Sweet Sticky Rice with Mango is consumed throughout the Indochina region and the rest of Southeast Asia and South Asia, including Laos, Cambodia, Vietnam, and Bangladesh.

Action Plan

Heat the coconut milk and pandannas leaves in a pot over medium heat.

Stir constantly and let the coconut milk simmer.

Add sugar and salt. Stir constantly.

Remove from heat.

Pour hot coconut milk over the hot sticky rice, mix together.

Let sit for 15-20 minutes.

The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Serve warm on a platter with chilled mango topping with coconut cream and deep fried mung bean seeds.

Photo and cinematography by smboro

Thai Sweet Sticky Rice with Mango

  • Servings: 1-2
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup hot cooked sticky rice
  • 2 tsp white sugar or palm sugar
  • 1/2 cup coconut milk
  • 1 ripe mango peeled (lychee or ripe papaya)
  • 1/2 tsp deep fried mung bean seeds (for topping)
  • 1/4 cup pandannas leaves cut into 3 cm. pieces

Directions

Heat the coconut milk and pandanmas leaves in a pot over medium heat. Stir constantly and let the coconut milk simmer. Add sugar and salt. Stir constantly. Remove from heat. Pour hot coconut milk over the hot sticky rice, mix toughener. Let sit for 15-20 minutes. The sticky rise will absorb all the coconut milk. The rice should be a little mushy. Serve warm on a platter with chilled mango topping with coconut cream and deep fried mung bean seeds.


Credit: eat-well-travel-often.com

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