Famous Thai dessert aka. (Khao Niaow Ma Muang) made with glutinous rice, fresh mango and coconut milk.
Originally the rice is just plain white color. But I added drop of pink coloring to give it a nice light pink shade.
Ingredients: (Serves 2)
80g Glutinous Rice
30g Coconut Milk
1 pc Golden Lily Mango
Pinch of Salt
1 tsp Sugar
1 pc Pandan Leaves
2 tsp Water
1 drop of pink colouring (optional)
1 tsp Black Sesame Seeds
Coconut sauce:
40g Coconut Milk
1/2 tbsp Sugar
1 pc Pandan Leaves
Pinch of Salt
Step by Step :
1. Wash glutinous rice and soak overnight with enough water (place in fridge).
2. Next day, drain the rice and prepare to steam.
3. Place cut pandan leaves on the bottom of plate, then spread drained rice on the leaves.
4. Steam for 20 mins on high heat. Remove from steamer and discard the pandan leaves.
5. Use a chopstick to dip into the pink colouring and mix the colouring into coconut milk. Stir to mix evenly. (Omit this step if you prefer plain white color rice)
6. Pour pink coconut milk, sugar, salt and 2 tsp water into rice. Stir till well combine. Return to steamer and steam for another 15 mins.
Pic above : rice before 2nd steam.
To prepare coconut sauce:
Combine all ingredients in a small pan. Bring to a boil over low heat. Transfer to a bowl to cool down, discard away pandan leaves.
To serve:
Cut mango into desired size. Scoop some sticky rice on a plate, place mango by the side, drizzle some coconut sauce all over and lastly sprinkle some black sesame seeds on the rice.
Happy Cooking.
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