Kao Niew Ma Muang

Kao Niew Ma Muang Recipe

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About Kao Niew Ma Muang Recipe:

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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  • 50 mins
  • 12 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Kao Niew Ma Muang Recipe

  • As required For Kao Niew Ma Muang
  • As required Coconut Sticky Rice
  • 1 cup white glutinous white rice
  • 1.17 cup coconut milk
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • As required Salted Coconut Sauce
  • 1 teaspoon rice flour
  • 1 tablespoon Water
  • As required Others
  • 2 tablespoon shelled, split mung beans
  • 2 3 mangoes
Nutrition
  • 28g Fat(14.44%)
  • 82g Protein(42.39%)
  • 76g Carbs(39.35%)
  • 6g Fiber(2.95%)
  • Other(0.88%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Kao Niew Ma Muang Recipe

STEP 01

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

STEP 02

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

STEP 03

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 04

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

STEP 05

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 06

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

STEP 07

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 08

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

STEP 09

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.