We finished eating up most of it but from the time I had it, I wanted to make at least one more dessert apart from the fro-yo I posted earlier this year. I don’t have to tell you that they were amazingly sweet. OK, don’t tell me I should be hiding somewhere… I have never said that I love to cook, though it was my love to have a space of mine that eventually landed me up on this lovely blog, Alhamdulillah… 🙂ĭuring Eid, D had asked B to get us a crate of Pakistani mangoes. Being a food blogger, I am ashamed to say that I have been hardly cooking to avoid the heat stress. It did bring down the temperatures a bit, but we are still in summers, so it is crazy humid and very draining to say the least. Some of the videos were extremely scary, since the wadis were flooded, thanks to the consistent and strong rains. Even though our sides weren’t affected, the Fujeirah and Kalba side were badly damaged in the rains. Last week, we had a very dicey climate, that actually ended up with two days of rain. There has been quite a few things happening. Days are going quite fast, to say the least. Then sprinkle the toasted sesame seeds on the rice and drizzle the chilled coconut milk sauce over the dish before serving.A version of the Thailand famous dessert, Mango Sticky Rice, made with jeerakashala rice…Įach time I decide to take a little breaker from the blog, it just keeps going a little long. Next, peel and cut the yellow mango into your desired pieces and serve it on a plate with the sweet glutinous rice.Allow the mixture to cool down before storing in the fridge for when you are ready to serve. In another pan, blend roughly 100ml of coconut milk with the remaining salt, sugar and tapioca starch, whisking until the mixture thickens and becomes smooth.To cook the glutinous rice, put it into a clean cloth bag and steam it using a vegetable steamer until cooked through for about 20 minutes.Drizzle a little of the very cold sauce over it all. Sprinkle the rice with a little toasted sesame seed. Peel and cut the mango and arrange it with the sweetened rice.Use a small flat pan to toast the sesame seeds until golden brown.Whisk and heat in a small pan until thickened, then cool in the refrigerator until ready to serve.
Blend the 1/2 cup coconut milk, salt, sugar and starch.Soak the cooked sticky rice in this mixture. Heat only until the sugar and salt dissolves. In a small saucepan, stir 1 cup of coconut milk together with 3 tablespoons of sugar and 1/2 teaspoon of salt.Prepare the sticky rice by steaming glutinous rice inside a cloth bag using a vegetable steamer.Finally, when it comes to garnishing the recipe the traditional garnish would be mung beans but if you don’t have these to hand, you can use toasted sesame seeds as a substitute. Also make sure you’re using glutinous rice, that’s the ‘sticky element’ of the coconut sticky rice and without this, the rice won’t clump together the way it’s supposed to. Avoid ‘light’ or coconut milks with low percentage coconut solids, these will only take away from the authentic creamy texture of the dish. Despite that, we think there are a few tips we could share so you get the best result when making this.įor example, we would suggest you should always use a good quality full-fat coconut milk for this recipe. In fact, we would even go as far as to say this is probably one of the few Thai recipes which are practically foolproof to make. Khao Neow Mamuang as it’s traditionally called, is also very easy to make and doesn’t take long to prepare. So, Thai coconut sticky rice with mango is a refreshingly tasty twist on simple ingredients that most people in the west are already familiar with and can find readily available. Khao Neow Mamuang, also known as Coconut Sticky Rice with Mango, is one of Thailand’s most well known and popular dessert dishes and while it originated in Thailand, this dessert is also consumed throughout south-east Asia in countries like Cambodia, Laos, Vietnam, even Bangladesh and India! Thai coconut sticky rice combines delicious sweet and soft glutinous rice with rich and creamy coconut milk, juicy mango (typically a yellow mango) and a sprinkle of toasted mung beans for a little touch of crunch.įor those who aren’t familiar with Thai cuisine or are just getting started out, this is an amazing recipe to try because with the exception of ‘rice pudding’, in western culture rice is most commonly associated with savoury meals.
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