Kao Niew Ma Muang Recipe

step 1

• 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

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

step 3

• 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

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

step 5

• 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

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

step 7

• 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

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

step 9

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

step 10

• 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

• 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

• 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

• 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.