Khao Niao Ma Muang
MANGO STICKY RICE
- 1 sweet, ripe yellow mango
- ½ cup glutinous rice
- ½ cup coconut milk
- 1½ tbsp. white sugar
- ¼ tsp. salt
- Toasted sesame seeds
- ¼ cup coconut milk
- 1½ tsp. white sugar
- ½ tsp. tapioca starch
- Pinch of salt
1 Soak sticky rice for at least an hour or overnight.
2 Steam the rice on medium-high heat for 20 minutes, until the rice are cooked.
3 Add ½ cup of coconut milk, 1½ tsp. sugar and ¼ tsp. salt to a saucepan. Stir over low heat, until the salt and sugar are dissolved. Remove from heat and set aside. This sauce will be used to season the rice.
4 In another small saucepan, add in ¼ cup of coconut milk, 1½ tsp. sugar and a pinch of salt. Stir over low heat until the ingredients are dissolved.
5 Mix the tapioca starch with some water until it forms a paste. Add in the paste and stir until the sauce thickens. Remove from heat and set aside.
6 When the glutinous rice is cooked, spread them out in a shallow bowl. Drizzle half of the first sauce you made over the rice. Stir the rice and sauce together, adding more sauce until you reach the saturation point (usually 75% of the sauce will be used). As a rule of thumb, add the sauce until you see puddles of coconut milk, but the rice should not be totally submerged in the sauce.
7 Stir well and cover with a towel. Allow the rice to absorb the sauce for 10 -15 minutes.
8 In the meantime, cut the mango and arrange the fruit on the plate. Spoon an equal amount of the seasoned rice and place it next to the mango.
9 Top the sauce and mango with a few spoons of the thicker sauce.
10 Garnish the dessert with some toasted sesame seeds for the extra crunch!
11 Serve immediately.
Source: Prime Magazine Jun - Jul 2017 Issue. Reproduced with permission.
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