Happy New Year 2011 Everyone ^_^
I bought a kilo of mango,it was just $3 and got about 3 big mangos.So let start with Thai dessert recipe for to this New Year!!!....Ohhh I forget this is the first recipe of this year+555 ....So Important need to remember @^_^@
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| Sticky Rice Mango (Khao Nieow Ma-muang) |
Ingredients;
1. White Sticky Rice 1/2 kg.
2. Coconut milk 1 cup
3. Salt 1 ts
4. Mango 1 pcs
5. Alum 1 piece**If you do not have Alum ..it fine no worry
6. Black Sesame 1/4 ts
7. White sugar 1/2 cup
The best sticky rice to make coconut rice is..."Old rice"...because when you steam the sticky rice,the seed of the rice come out very nicely.And if you use "New Rice"...they will come out look like "Rice Congee" ^_^
So how to check you rice is OLD or New...Look at the package,they usaually tell you when they are produce.......
Many friends asked me about....(Especially Australian friends 's)
Why Thai dessert have some salty taste????
~_~ (I known because most of australian dessert all very sweet or sometime is too sweet)
Because In Thailand many desserts,they have a salty taste mixes with sweet taste,
and usually we use salt to make it salty...
And when they mixes up with sweet..you can taste it better..
It look like the salty taste brake the sweet taste and ....the taste come out very yummy^_^
....So i dont know i give you the best answer or not...eieiei
How to cook;
1. Soak the sticky rice with alum for 10 mins.
2. Rinse sticky rice with clean water about 4-5 times.
3. Soak the sticky rice in water for 20 mins.
4. Rinse the water and for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in the microwave in a covered bowl with an inch of water.**Microwave for 12 mins.
5. While steaming, prepare the coconut sauce for the rice. Add the 1 cup of coconut milk to a saucepan along with the 1/2 cup of sugar,1 teaspoon salt, and stir over low heat until dissolved. Set aside.
6. Prepare the coconut topping sauce as well. In another small saucepan, add the 1/4 cup coconut milk, 2 teaspoons sugar, and 1/2 teaspoon salt, and stir over low heat until dissolved. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.
7.When the rice is finished, spread out in a shallow bowl and cover with all the thin sauce (the sauce you made first). Stir well and leave it until the rice soak with the coconut sauce.
8.Slice mango as shown and arrange on a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Garnish with toasted sesame seeds.
Why we have to soak the sticky rice with alum ?????????
I discover this from my mum (Nowaday she still in Thailand)
Because usually when I cooked Coconut Rice..
The coconut rice came out very bad ...look like rice congee
But when I buy Coconut rice from the market in Thailand...
The coconut rice look very yummy and the rice seeds look very nice.
Sooooo...Mum told me,they used Alum to soak with the rice..
But the secret is....dont soak too long
Because the Alum taste very puckery...
So be carefully dont soak to long and need to wash by clean water about 4-5 times,until they have no taste ^_^
Normally Sticky Rice Mango,we just serve coconut rice with sweet mango,But so bored..
we need something new!!!! I think about Sushi in Japanese restuarant....
So let do it @^_^@
