Thai Mango With Sticky Rice (Mamuang Kao Nieo)

Submitted by Kim Ong

"Some of you might have tried this dessert in a Thai restaurant."

 

• Ready In: 1hr 20mins
• Ingredients: 6
• Serves: 4-5

ingredients

• 1 1⁄2 cups glutinous rice (Sticky Rice (Glutinous Rice / Kow Neyo))
• 6 tablespoons thick coconut cream
• 1 cup thick coconut milk
• 5 tablespoons sugar
• 1⁄2 teaspoon salt
• 3 large sweet mangoes, sliced into large strips

directions

1. To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
2. Season the coconut cream with some salt and refrigerate it.
3. Dissolve sugar and salt in coconut milk.
4. Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 minutes.
5. To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.

Reviews

[BothFex]

Made this the other night after a dinner of spicey curry- this was just the thing. The family loved it. I didn't have any coconut cream so omitted that. I also lacked the mango so I served with choice of toppings: DH liked the toasted coconut, DS#1 liked the crushed pineapple with juice and I preferred the chopped banana in lime juice. Mangos are a definate must for the next time I make this easy, tastey dish.

 

[daveotd]

Should have included rice prep in recipe here. Something as simple as soak and steam should not require an additional search, even though its easy enough to find. Spelling of recipe for this recipe is different than in the plain rice recipe #10876.

 

[Ian Magary]

Thanks for the tip of using boiling water to speed up the process in recipe #10876 #10876! I decided last minute to make a sticky rice dessert using a combination of both black and white glutinous rice (gao nep than & gao nep thuong hang) which gives you a purple rice to serve the mango and strawberries over and moreover gives a great colorful presentation! Thanks, it'd been a while since I'd cooked sticky rice, your directions for the dessert were spot on. I used splenda for the sweetener to cut down on the sugars a little. 

 

[Peachie Keene]

First time sticky ricer here, and it turned out beautifully! I used Recipe #10876 for the base. This is a fabulous dish and I served it along side Recipe #154712 (without the yellow rice, of course). What a winner! Thank you, thank you, thank you!

 

[Jenny Ann]

I was frightened by Romi's suggestion to leave rice on the counter for up to 2 days. Please read the following and consider before following her advice. According to 'Food Standards Agency' -- Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins. So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat. It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.