Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Fronk Recipes

    Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango) Reci

    Asian
    Dairy Free
    Dessert
    Gluten Free
    ​

    4 servings

    porcije

    1 hour 55 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    1 cup Thai sweet sticky rice (7 ounces; 200g) (see note)

    1 (14-ounce; 400ml) can full-fat coconut milk, blended well to incorporate fat, divided

    1/2 cup sugar (3 1/2 ounces; 100g), divided

    Kosher salt

    2 teaspoons (6g) cornstarch

    2 Ataúlfo mangoes (about 6 ounces or 170g each), peeled, pitted, and sliced (see note)

    Toasted sesame seeds, for garnish

    Upute

    In a large bowl, cover rice with water by several inches and let stand at room temperature 1 hour or up to overnight.

    Drain rice. Assemble a steamer, line with cheesecloth or a clean kitchen towel, and add rice, smoothing surface to form an even layer. Set over high heat, bring water in steamer to a boil, cover, and cook until rice is tender, about 20 minutes.

    Meanwhile, in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently. Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved. The coconut milk should taste salty-sweet.

    Transfer cooked rice to a large heatproof bowl and pour coconut milk mixture on top (it will look like too much liquid). Stir well to combine, cover with plastic, and let stand until liquid is absorbed, about 20 minutes. (You can let it stand up to 2 hours at room temperature.)

    Meanwhile, clean saucepan and add remaining coconut milk to it. Bring to a simmer over medium heat, stirring frequently. In a small bowl, combine cornstarch with a couple of teaspoons of the hot coconut milk and stir to form a slurry. Whisk cornstarch slurry into coconut milk and simmer until thickened, about 3 minutes. Whisk in remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep coconut cream warm.

    When ready to serve, mound coconut rice onto plates and arrange sliced mango alongside. Drizzle coconut cream all over rice and garnish with toasted sesame seeds. Serve right away.

    Prehrana

    Veličina porcije

    Serves 4

    Kalorije

    416 kcal

    Ukupno masti

    22 g

    Zasićene masti

    19 g

    Nezasićene masti

    0 g

    Trans masti

    -

    Kolesterol

    0 mg

    Natrij

    116 mg

    Ukupni ugljikohidrati

    56 g

    Dijetalna vlakna

    1 g

    Ukupni šećeri

    38 g

    Proteini

    4 g

    4 servings

    porcije

    1 hour 55 minutes

    ukupno vrijeme
    Započni kuhanje

    Spremni za početak kuhanja?

    Prikupljajte, prilagođavajte i dijelite recepte s Umami. Za iOS i Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Uvjeti • Privatnost • Česta pitanja

    • Make primary photo
    • Delete photo

    Sastojci

    1 cup Thai sweet sticky rice (7 ounces; 200g) (see note)

    1 (14-ounce; 400ml) can full-fat coconut milk, blended well to incorporate fat, divided

    1/2 cup sugar (3 1/2 ounces; 100g), divided

    Kosher salt

    2 teaspoons (6g) cornstarch

    2 Ataúlfo mangoes (about 6 ounces or 170g each), peeled, pitted, and sliced (see note)

    Toasted sesame seeds, for garnish

    Upute

    1

    In a large bowl, cover rice with water by several inches and let stand at room temperature 1 hour or up to overnight.

    2

    Drain rice. Assemble a steamer, line with cheesecloth or a clean kitchen towel, and add rice, smoothing surface to form an even layer. Set over high heat, bring water in steamer to a boil, cover, and cook until rice is tender, about 20 minutes.

    3

    Meanwhile, in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently. Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved. The coconut milk should taste salty-sweet.

    4

    Transfer cooked rice to a large heatproof bowl and pour coconut milk mixture on top (it will look like too much liquid). Stir well to combine, cover with plastic, and let stand until liquid is absorbed, about 20 minutes. (You can let it stand up to 2 hours at room temperature.)

    5

    Meanwhile, clean saucepan and add remaining coconut milk to it. Bring to a simmer over medium heat, stirring frequently. In a small bowl, combine cornstarch with a couple of teaspoons of the hot coconut milk and stir to form a slurry. Whisk cornstarch slurry into coconut milk and simmer until thickened, about 3 minutes. Whisk in remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep coconut cream warm.

    6

    When ready to serve, mound coconut rice onto plates and arrange sliced mango alongside. Drizzle coconut cream all over rice and garnish with toasted sesame seeds. Serve right away.