Khao Neaw Mamuang

Sticky Rice with Mangoes and Sweet Coconut Sauce

Popular sticky rice to eat at the full moon. Can say that eating sticky rice is truly.

400 g (2 cups) uncooked glutinous rice, soaked in water overnight, then drained

2 teaspoons black sesame seeds, pan-roasted for 10 minutes over low gas flame, to serve

3 ripe mangoes, peeled, flesh sliced into pieces

Sweet Coconut Sauce

185 g (1 cup) shaved palm sugar or dark brown sugar 1 teaspoon pandanus or vanilla essence

625 ml (2 1/2 cups) thick coconut milk 3/4 teaspoon salt

1. Line a steamer basket with a cheesecloth and spread the soaked glutinous rice evenly on the cloth. Steam the rice for 15 minutes, then turn it over and steam for 10 more minutes until cooked.

2. While the rice is being steamed, make the Sweet Coconut Sauce by heating all the ingredients in a saucepan over medium heat for about 5 minutes, stirring constantly, until the sugar is dissolved. Remove and set aside.

3. When the rice is cooked, transfer to a mixing bowl and smooth the surface with the back of a wet spoon but do not press to pack it. While it is still hot, pour 3/4 of the Sweet Coconut Sauce over the rice, cover with a plate and set aside for 10 minutes, until the sauce is absorbed. Remove the lid, fold the glutinous rice over with a wet spoon to mix thoroughly. Cover again and set aside.

4. To serve, place small portions of the sticky rice on individual serving plates and drizzle the remaining Sweet Coconut Sauce on top. Serve the sticky rice with a sprinkling of roasted sesame seeds on top and mango slices on the side.

Coconut cream and coconut milk

are used in desserts and curries. Fresh coconut cream is made by grating the flesh of 1

coconut (this will yield about 4 cups of grated coconut fresh), adding 1/2 cup of water, kneading a few times, then straining with your fist, or with a muslin or cheesecloth. This should yield about 1/2 cup of coconut cream. Thick coconut milk is obtained by the same method, but the water is doubled to 1 cup and it should yield about 1 cup of thick coconut milk. Thin coconut milk is obtained by adding 1 cup of water to the already pressed coconut flesh a second time and straining again; this should yield 1 cup of thin coconut milk. You may also obtain thin coconut milk by diluting the thick coconut milk with water. Coconut cream and milk are now widely sold in cans and packets that are quick, convenient and tasty. Canned of packet coconut cream or milk comes in varying consistencies depending on the brand, and you will need to try them out and adjust the thickness by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut milk, and add 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk. Many of the recipes in this book call for thick coconut milk. If the more diluted Thai brand is used, purchase packets that are labeled "Thai coconut cream".

Serves 8 to 10

Preparation time: 15 mins+overnight soaking

Cooking time: 30 mins

Thank you for coming to the article Thai cakes and desserts / Chat Mingkwan / Bangkok city library