Last dish of this series is a dessert, of course.
Khao Niew Ma Muang – no need to memorize of master how to say the name properly. If you look at a slices of yellow fruit with sticky rice along it, it’s this very delicious Thai dessert you can find all over town (in Thailand of course).
Mangos in Thailand are an absolute must try. Pair it with sticky rice and you’ve got a sure fire winner as far as your taste buds are concerned.
Recipe: Khao Niaow Ma Muang (Mango with Sticky Rice)
- 5-6 ripe mangoes peeled and sliced
- 2 cups sticky rice, soaked overnight and drained
- 1 cup coconut cream
- 1 tsp. salt
- 1/2 cup sugar
- 6-7 Tbsp. coconut cream
- pinch of salt
- 1 tsp of corn starch for thickness
- Boil 6-7 Tbsp coconut cream, cornstarch and a pinch of salt over low heat. When sticky, set aside.
- Wrap the sticky rice in a clean muslin and place in double boiler stream for 25-30 minutes.
- Dissolve the sugar in the coconut cream and stir over low heat. Add salt and stir well.
- Just when it starts to boil, remove from heat.
- * Over boiling will make it oily.
- Put the cooked sticky rice in a bowl and gradually blend in the coconut cream.
- Stir well, cover and let it stand for 15 minutes.
- Top with prepared coconut cream.
Preparation time: 15 minute(s)
Cooking time: 60 minute(s)
Number of servings (yield): 2
**The blue color of the sticky rice came from blue flowers soaked in water and used to cook the sticky rice. No artificial coloring here.
I love mangoes and love sticky rice as well so you can imagine my excitement with this desert that combines the two. Surely this wasn’t too difficult to make at home? Believe me, it is not! One of the pleasures of home cooking is recreating and enjoying that favorite food you had outside.
To those who are living in Dubai – you can find Thai ingredients including kaffir lime leaves, curry paste, etc at the Asian store called Sunflower Supermarket in Karama.
* Photo taken using Canon EOS 550D