Kao Niew Ma Muang Recipe

Name: Kao Niew Ma Muang Recipe
Total time: 50 min
Yield: 1
Cuisine: Thai

Recipe By Slurrp

Kao Niew Ma Muang means Mango and sticky rice and is one of the most popular desserts of Thai Cuisine. The sticky rice is soaked for several hours and then steamed over a pot of boiling water with a traditional Thai steamer basket. Only after the rice is cooked do you add the coconut milk with a little sugar and some salt mixed in it. As the rice sits in this mixture, it soaks up the wonderfully sweet and slightly salty coconut sauce so that each grain of rice is permeated with this flavor.

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50minstotal

20minsPrep

30minsCook

ingredients serve

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Ingredients For Kao Niew Ma Muang Recipe

For Kao Niew Ma Muang
Coconut Sticky Rice
1 cup white glutinous white rice
1.17 cup coconut milk
0.75 teaspoon Salt
0.5 cup Sugar
Salted Coconut Sauce
1 teaspoon rice flour
1 tablespoon Water
Others
2 tablespoon shelled, split mung beans
2 3 mangoes

Directions : Kao Niew Ma Muang Recipe

STEP 1.For the sticky rice wash the rice in cold water, smartly swishy the rice, five times or till the water runs clear.

STEP 2.Let soak in water for a minimum of four hours or longer.

STEP 3.For the salt-cured coconut sauce dissolve the rice flour within the water till there are not any additional lumps. Mix the rice flour suspension, coconut milk, and salt in a tiny pot.

STEP 4.Cook over medium heat till the mixture involves a mild boil and has thickened. Let it cool.

STEP 5.For the legume beans rinse the beans double in cold water. Add the beans to a tiny low pot and canopy with two cups of cold water.

STEP 6.Sticky rice drain the rice alright and steam the rice for 25-30 minutes.

STEP 7.While the rice is prepared, place the coconut milk, sugar, and salt in a pot. Cook, stirring till the sugar is totally dissolved. Keep warm.

STEP 8.When the rice is finished, instantly pour the sweetener over the rice.

STEP 9.Stir and chop up any lumps, then cowl with foil and let sit for twenty minutes.

STEP 10.When twenty minutes, stir the rice once more with a rubber spatula, folding rock bottom half up to the highest. Let sit for a minimum of another twenty minutes or till able to serve.

STEP 11.Over medium heat, bring the water to a mild boil. Once poached, instantly take away from heat and canopy the pot, and let sit for ten minutes.

STEP 12.Drain off the preparation water and rinse the beans in cold water. Drain the beans well. During a gently lubricated saute pan, toast the beans over medium-high heat, stirring ofttimes, till the beans square measure dry, crunchy, and begin developing a lightweight golden color. Let cool on a plate.

STEP 13.Serving serve the rice beside sweet, contemporary mango. Spoon some salt-cured coconut sauce over the rice and sprinkle with the tender beans and enjoy it.

Nutrition
value

2039

calories per serving

100 g Fat32 g Protein251 g Carbs30 g FiberOther

Current Totals

100 g Fat
32 g Protein
251 g Carbs
30 g Fiber

MacroNutrients

Carbs
251 g
Protein
32 g
Fiber
30 g

Fats

Fat
100 g

Vitamins & Minerals

Calcium
90 mg
Iron
15 mg
Vitamin A
42 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
122 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
7 mg
Copper
2 mcg
Magnesium
260 mg
Manganese
3 mg
Phosphorus
600 mg
Selenium
15 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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