Kao Niao Mamuang (Coconut Milk On Steamed Sticky Rice With Ripe Mangoes)
Ingredients:
1½ cups uncooked sticky rice
¾ cup sugar
1 cup coconut cream
½ teaspoon salt
1 pandanus leave, cut in 3” length (optional)
1 teaspoon of crunchy soybean (optional)
Topping ingredients:
½ cup coconut cream
¼ teaspoons salt
1 teaspoon cassava starch (optional)
Cooking Introductions
1. Select the sticky rice, discard small stones and bad seeds. Wash the uncooked sticky rice carefully (try not to break the seeds) and drain twice. Soak the sticky rice in water about 3-4 hours.
2. After that drain it and steam for 20 minutes.
3. While waiting the sticky rice, boil the coconut cream on the low heat for 3minutes, stir it often. When it’s hot, don’t let it boil, add sugar, and salt. Stir it until the sugar dissolve.
4. Remove from the heat and transfer the mixed coconut into a bowl.
5. After the sticky rice is done, immediately pour the mixed coconut over the hot sticky rice. Stir the sticky rice carefully with a wooden paddle to avoid broken rice seeds. Stir slowly until the coconut is dry.
6. Put a lid on the bowl and wait for 10 minutes. After that, turn the bottom part to the top.
7. Serve with ripe mangoes and dress with coconut topping then top with cooked crunchy soybean.
Cooking Instruction of Topping:
1. Boil the coconut cream in a sauce pan over low heat.
2. When it’s hot add cassava starch and salt. Stir it often for 1 minute.
Tips
It’s important to put the sticky rice immediately in the coconut milk bowl while it is still hot.It is good to absorb the coconut cream.
We also can top with ripe jack fruit. Its smell will bring a fantastic taste.
