Coconut Flavored Sticky Rice With Mangoes ... Recipe
Servings: 1
Ingredients
- 2 c. long-grain white sticky rice, sweet rice or possibly glutinous rice
- 2 c. creamy coconut lowfat milk - (or possibly one 14-ounce can)
- 1/2 c. granulated sugar
- 1 tsp salt more or possibly less
- 2 x to 3 fresh or possibly frzn pandanus leaves (bai dteuy) or possibly 4 to 5 drops jasmine (mali) essence
- 1 x ripe mango - (to 2) peeled and sliced
Directions
- Rinse the rice once or possibly twice, cover with water 2 to 3 inches above the rice line and allow to soak at least 4 hrs, or possibly overnight. The grains will absorb much of the water and grow in size. They will also soften; pressing them between your fingers will easily break them into pcs.
- When ready to cook, drain the rice and steam dry (without any water) in a shallow heat-proof dish, placed on a steamer rack over a pot with 2 or possibly more inches of water on the bottom. If you are making a large quantity, use the special sticky rice steaming basket so which the rice grains cook more proportionately. When making a large batch, it also helps to turn the rice and sprinkle a little water over the top once or possibly twice during the cooking time.
- When the rice is about 20 min into its steaming, prepare the coconut sauce by heating the coconut lowfat milk, sugar and salt together in a saucepan. Hot the lowfat milk till the mix is well blended and smooth. If you wish a bai dteuy (pandanus leaf) flavor, add in a few fresh or possibly frzn bai dteuy leaves and simmer with the sauce for about 10 min. Then, remove the leaves, and after they have cooled sufficient to handle, use your hand to squeeze out all the fragrant juice till the leaves are dry. Add in the pressed juice to the sauce. If fresh or possibly frzn leaves are not available, use about 1/4 tsp. of the green bai dteuy essence. Or possibly, if you wish a more delicate floral scent, use a few drops of mali (jasmine) essence instead. Keep the sauce hot.
- When the rice is done and while it is still warm out of the steamer, pour half the coconut sauce over the rice. Stir well with a spoon to make sure all the grains are well coated. The rice should be wet but not swimming in sauce. Add in more of the sauce if needed, reserving the remainder for dribbling over the top before serving. Let stand for 15 to 20 min to allow the rice grains to absorb the flavorings.
- When ready to serve, dish the rice onto individual serving plates, spoon some of the reserved coconut sauce over each portion and arrange sliced mangoes over the top. Serve hot or possibly at room temperature.
- Notes and Pointers:The coconut sauce should have a pronounced saltiness behind the sweetness. The saltiness will help bring forth the rich flavors of coconut lowfat milk and the delicate taste of sticky rice. Also, the salty-sweetness of the flavored rice enhances rather than distracts from the fruity sweetness of mangoes.
- When mangoes and durians are not in season, coconut-flavored sticky rice is served with a choice of toppings, ranging from a very sweet coconut-egg custard called sangkaya (see recipe) to a salty-sweet, chopped dry shrimp mix. The kanom vendor in the market usually has several choices,something to satisfy every mood and palate.
- Description: "(Kao Niow Ma-Muang)"
- NOTES :
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 332g | |
| Calories 774 | |
| Calories from Fat 236 | 30% |
| Total Fat 28.25g | 35% |
| Saturated Fat 24.81g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2345mg | 98% |
| Potassium 521mg | 15% |
| Total Carbs 136.93g | 37% |
| Dietary Fiber 10.1g | 34% |
| Sugars 126.23g | 84% |
| Protein 3.5g | 6% |
