Thai Mango Sticky Sweet Grain Dessert smelling mango sweet. Termed as a “Khao Niaow Ma Muang” is mandatory try! This straightforward Thai dessert begins with Thai sweet grain (also known as sticky grain) that is encircled by coconut milk, then capped with slices of fresh mango. If you want mangos, you are likely to love this quite simple but tropical dessert. Mmmmm!
- 1 1/4 cups raw sticky grain (sweet or glutinous grain).
- 3/4 cup very thick coconut milk for mixing with grain
- 1/4 cup sugar
- 3/4 cup very thick coconut milk for topping the grain
- 1/8 teaspoon salt for that topping
- 1/2 tablespoons of salt for mixing with grain
- 1/4 teaspoon grain flour
- 6 medium mangoes -- peeled and sliced
- Wash and rinse the sticky grain well.
- Add enough water towards the grain so before the water is all about 1/4" over the grain surface.
- Prepare grain within an automatic grain oven or perhaps in a bowl inside a steamer.
- Don't open the grain until fully cooked (about 20-25 mins).
- Heat, on low, 3/4 cup of coconut milk in a tiny saucepan.
- Add sugar and 1/2 tablespoons of salt towards the coconut milk and prepare until dissolved.
- Remove from heat and pour into cooked grain.
- Stir to combine well and hang aside to allow are a symbol of about 15 mins.
- Heat the remainder of coconut milk and add salt.
- Stir before the salt is dissolved. This will make the topping sauce.
- For everyone, place sliced mangoes on the side of the serving disk.
- Spoon some seasoned sticky grain on the other hand.
- Top the grain with one or two teaspoon of coconut milk and serve.
TIPS: Use Thai sticky grain if at all possible. Don't shake the coconut milk can before opening. Spoon out just the thick part that's usually on the top. This will make about 6 servings.
