Thai Sweet Sticky Rice with Mango, 'Khao Neeo Mamuang'
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A very sweet treat that everyone seems to absolutely love. In Thailand some shops exist only to offer sticky rice with mango, in several variations.Visit this link to see Bangkok's most famous sticky rice w/mango vendor.
Here we prepare two versions, a 'basic' style and a more fragrant, elegant version prepared with fresh pandan leaves.
Be sure to start with a mango that's nice and ripe, with a slight give to the touch. We like Mexican mango sold throughout the year in the United States, as well as 'champagne' variety that's served with pandan sticky rice. These mangoes are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow, and we have detailed photos below showing you how to properly peel and slice them using a proper Thai mango peeler.
Ingredients - Basic Version
2 cups sticky rice
Method - Basic Version
Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut cream, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.
Topping - Basic Version
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!
Ingredients - Pandan Version
4.5 cups sticky rice
Method - Pandan Version
Prepare the 4.5 cups sticky rice as per our detailed instructions but after soaking the rice, add three fresh pandan leaves to the rice before placing it into the steamer.
While sticky rice is steaming, chop three fresh pandan leaves and pound in a mortar and pestle, until it's completely pulverized. Add a few tablespoons of warm water to the mortar, squeeze with the leaves, then pour out the green water into a bowl separately. Repeat this three times, then put your pandan into a cheesecloth and squeeze it one more time.
In a separate pot, mix together coconut cream, sugar, and salt. Stir it to become dissolved, then turn heat to medium. Add pandan water. Bring to a boil. Set aside to cool.
As soon as sticky rice is cooked, and still hot, put it into the coconut cream mixture and stir together well. Cover at least 10 minutes, and let cool.
Topping - Pandan Version
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds or lightly toasted peeled split mungbean. Enjoy!
We also have a recipe for black sticky rice and sweet coconut dessert.
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December 10th, 2010
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Sweet Sticky Rice with Mango, 'Khao Neeo Mamuang' A good sweet mango Slice through the top, at the stem Use a peeler to remove the skin Set upright, on flattened base,and slice down to the right of center Slice again, left of center. Discard the hard seed (above, seed is at left) Ingredients - Pandan Version Steam w/Pandan Leaves Pound Pandan Leaves Pandan Water Pandan w/coconut cream, sugar, salt Mix Together Cream Topping Topping Over Pandan Sticky Rice Pandan Sticky Rice w/Mango