Mango Sticky rice or as it's known in Thailand as Khao Neow Ma Muang, is a favorite dessert during April and May when mangoes are in season.
410
CALORIES
6
INGREDIENTS
Servings: 4
Ingredients
- 1 cup Sticky rice
-
1
can
Thai Kitchen® Gluten Free Unsweetened Coconut Cream
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Substitutions available
- coconut milk
- 1/3 cup sugar
- 1 teaspoon salt
- 1 large ripe mango, peeled, seeded and thinly sliced
- Toppings such as toasted coconut, chopped peanuts, toasted sesame seeds and mint leaves
INSTRUCTIONS
- 1 SOAK rice in hot water 2 hours. Drain well. Place rice in steamer basket, lined with cheesecloth if desired, in medium saucepan. Steam 25 minutes or until tender, adding additional hot water to saucepan as needed. Transfer rice to large bowl and cool slightly.
- 2 MEANWHILE, mix coconut cream, sugar and salt in small saucepan. Bring to simmer; cook on medium heat 10 minutes or until slightly thickened, stirring occasionally. Remove from heat. Cool completely.
- 3 GRADUALLY add half of the coconut cream mixture to the steamed rice, stirring gently until well blended. Refrigerate at least 1 hour or until ready to serve. To serve, drizzle with remaining coconut cream sauce and top with mango and desired toppings.
