Mango Fever is here and it’s time to taste Thailand’s most famous delectable dessert “Khao-neo mamuang”. ‘Khao-neo’ in Thai meaning ‘sticky rice’ and ‘mamuang’ means ‘mango’. Sweet sticky rice served with sliced lush ripe mangoes and a dash of coconut cream mmmmmm… yum! Check it out!
Preparation :
1. Soak sticky rice in water overnight or at least 3 hours. Drain well. Place on a steamer underlaid with white filter cloth. Steam over boiling water for 25-30 minutes.
2. Squeeze granted coconut with 1 cup warm water to make 2 ? cups coconut cream. Add salt and sugar. Stir well until sugar dissolves sieve. Stir continuously or coconut cream will not be smooth. Bring to boil and remove from heat. Set aside 3/4 cup coconut milk for topping.
3. When sticky rice is cooked. Transfer to a container with lid. Add residual coconut cream and stir well briskly. Close lid tightly until rice is well permeated. Serve rice with coconut cream poured on top. Rice can be served with various topping such as prawn topping, sangkhaya, dried fish topping or ripe sweet mango.
Note Mixing coconut cream and rice must be done while both is hot or rice will get soggy and will not absorb coconut cream.