The truth is, more than a signature dish for each country, there are many recipes that have traveled from one country to another, and have been reinvented with the addition of local ingredients or new cooking methods. A staple in different ethnic cuisines, the versatility of these grains knows no boundaries, and we guarantee there’s a rice recipe for every meal occasion, no matter which gastronomic cuisine you choose to enjoy. If you are a mango lover then you might like our traditional mango sticky rice or maybe the mango fruit roll ups for a no added sugar chewy treat or our Thai mango lassi made with coconut milk – one of our favorite drinks.A truly global ingredient, rice unites us all, no matter where you are. ![]() There you have it – Thai Sticky Rice Cake with Mango! Delicious! Toasted mung beans are what we used but you could use another ingredient such as sliced almonds or chopped nuts that you like the taste of. Top off with fresh, sliced mango and a little more sauce.įor the finishing touch add a little decoration. Then add a layer of black sticky rice on top of the white rice and coat with a little sauce. Make up the cake adding a layer of white sticky rice which is made into a thin burger sized patty. Stirring well all the time, the sauce will thicken to the desired consistency. We thicken the sauce with a little cornstarch mixed in coconut milk which is added to the milk, salt, sugar mixture as it is heated over medium heat. We use sweetened and thickened coconut milk for the topping sauce on this mango sticky rice Do not let it get too hot because if you do the fat will start to separate out from the coconut milk which is not what we want. Once the salt and sugar is dissolved, heat the mixture gently until warm. In a separate bowl mix up sugar, a little salt to avoid the mixture being overly sweet, and coconut milk and stir without heat to dissolve the sugar and salt. To make the sticky rice sweet we take the already steamed sticky rice and place it in a bowl. How to Make Thai Sweet Rice (Khao Neow Moon) What you now have is regular Thai sticky rice. Steam for about 30 minutes After steaming both the mixed rice and the white only rice will have released the natural starch and become sticky. It is nice to add a few pandanus leaves as they will add a very slight aroma and additional flavor but it is optional. The white rice needs to be on top so that the mixed rice does not drip its purple color and taint the pure white color spoiling the effect. We prefer to use an electric steamer with muslin cloth because both the white and mixed rice can be steamed together at the same time with the white rice in the top container and the black in the bottom. ![]() You can steam in a rice cooker, in a bamboo steamer, or in a stovetop or electric steamer.Īdd pandan leaves to your sticky rice for a nicely authentic Thai aroma. The white rice must be steamed separately or it too will become colored and spoil the effect.Ĭooking the sticky rice is easy. The mixing of the white with the black rice also makes the mix tasty from the black rice whilst offsetting the more chewy consistency of the black rice which can be a bit much for most people on its own.Īfter soaking the mixed rice is then steamed until cooked. How to Make Thai Sticky Riceīlack sticky rice grains contain the bran which makes them quite chewy and so we mix black and white rice together for the soaking process.īlack rice is actually very dark purple and it is this coloring that comes out while soaking and in turn colors the white glutinous rice to make a beautiful mix. Thai sticky rice for desserts is mixed with sugar and coconut milk to provide the sweetness and it is this that makes it unique. With many varieties of glutinous rice, cuisines around the world add honey, sugar, milk and various other ingredients to make the rice sweet for their local dishes. Most glutinous rice is not particularly sweet when cooked with water (there are some though such as Bangladeshi modhu bhat). Japanese sushi rice is another type of glutinous rice that becomes sticky when cooked but has a different texture and taste to Thai rice. The one grown in Thailand is called khao neow and comes in both black and white versions – the black rice retaining the bran and the white processed to remove the bran along with its fiber and vitamins. Mix the white and black glutinous rice together and soak for 3 hours mixing mid soak.
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