Updated Feb 18, 2016.
Heavenly is the only method to describe the classic Thai dessert Khao Niaow Ma Muang). It's the favourite of Thai desserts, and thus very tasty. Make sure to obtain the right grain with this dessert: you'll need sticky grain. also referred to as 'sweet grain' (see link in ingredients list for any picture). The sticky grain is created it inside a pot in your stove (instructions incorporated). Place some fresh mango slices within the sticky grain and smother using the easy coconut sauce - pure paradise! If you want mangoes and/or sticky grain, you're likely to love this exotic Thai dessert.
Ingredients
- 1 cup Thai Sweet Grain (also known as 'sticky rice' OR 'glutinous grain ', offered at Asian food stores
- 1-2 ripe mangoes (for mango buying and prep. tips, see below)
- 4-5 Tablespoons of. brown sugar
- 1/4 teaspoon. salt
- 1 can good-quality (not 'lite') coconut milk
- water
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Preparation
- Soak grain in 1 cup water for 25-half an hour. Don't drain the grain. Add 1/2 cup more water, plus 1/2 can coconut milk, 1/4 teaspoon. salt, and 1 Tablespoons of. brown sugar. Stir well.
- Provide a light boil. then partly cover having a lid (departing some room for steam to flee). Reduce heat to medium-low, or simply until you receive a gentle simmer.
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- Simmer 20-half an hour, or until coconut-water continues to be absorbed through the grain. Switch off heat, but leave the pot around the burner using the lid on tight. Let it take 5-ten minutes. (For step-by-step instructions (with pictures) regarding how to do that, see my: How you can Prepare Sticky Grain .)
- To help make the sauce, warm (don't boil) all of those other can of coconut milk over medium-low heat (a few minutes). Add 3 Tablespoons of. brown sugar, stirring to dissolve.
- Taste-test sauce for sweetness, adding more sugar if preferred. (note that it'll taste less sweet when put into the grain).
- Prepare mango by performing open and slicing into bite-size pieces (see: How you can Cut a Mango ). Scoop some warm grain into each serving bowl, then drizzle a lot of the sweet coconut sauce over. It ought to seem like an British pudding with custard sauce, using the grain swimming in sauce. Arrange mango slices within the grain and drizzle over more sauce. Enjoy!
For Saucier Grain: Prepare the mango. When the sauce is warm within the sauce pan, add several scoops of grain straight to the pan.
Ensure that it stays in clumps, lightly submiting the sauce to saturate every side. Transfer to serving bowls, then top using the mango and then any remaining sauce.