Mango On Sticky Rice
In Thailand, the most famous dessert is the Mango on Sticky Rice or what is known as the Kow Neuw Mamuang. This is a traditional summer dessert since Thailand is best known for the fruit during the summer months April and May. In addition, it is a really delicious recipe that will keep people interested in the fruit as it is a different way of eating mangoes.
Ingredients
- 2 large ripe Mangoes, sliced and peeled
- 2 cups Sticky (glutinous) Rice
- 1¼ cups Coconut Milk
- 1¼ cups Water
- 2 tablespoons Sugar
- Pinch of Salt
Directions
Soak the rice in cold water for a duration of one hour minimum. Once one hour is up, drain the rice. In a saucepan, combine rice, coconut milk, sugar, salt, and water. Bring the mixture to a boil, stirring occasionally.
Lower the heat and let the mixture simmer without a cover. This will usually last for about 8-10 minutes or until all of the liquid has finally been absorbed by the ingredients. Remove from the heat. Cover the pot and let stand in room temperature in 5 minutes.
Transfer the rice to a double saucepan or a steamer and let steam for 15-20 minutes. If using a double saucepan, place on top of boiling water until the rice has cooked thoroughly.
When done, mold the cooked rice into small cups or individual ramekins that have been lined with plastic wrap. Let the rice cool to room temperature. Before serving Mango on Sticky Rice, place a slice of cold mangoes on the top.
Tip
You can also put a slice of strawberry beside the mango to add more style to the dish. Picture credits go to @joefoodie.
