Mangoes and sticky rice

Mangoes and sticky rice

Khao niao mamuang (Thailand)

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From
South East Asian Food

This combination of mangoes and sweet but also salty sticky rice is quite compelling.

Ingredients

Quantity Ingredient
2 cups glutinous rice
screwpine leaf or pandan essence, (optional – make sure it is not green pandan paste)
1 cup all-purpose coconut milk
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons very thick coconut milk
4 ripe mangoes, peeled and cut into thick slices, (try to get the ones with a cleft on one side)

Method

  1. Cook the sticky rice in the normal way to begin with, adding a piece of screwpine leaf or a drop of pandan essence to the water, if you have it.
  2. Mix together the all-purpose coconut milk, sugar and salt in a bowl and when the rice is cooked to the paddling stage add this mixture and mix well. Put in a bowl with a cloth over it, place a lid on top and leave to stand for 20–30 minutes.
  3. Unmould the rice into the centre of a plate, spooning the very thick coconut milk on top. Surround with thick slices of ripe mango.
Tags:
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