Khao Niao Mamuang

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked glutinous rice thoroughly and rinse until the water runs clear.

   Ca. 5 min.

   Kokkens note: Soaking overnight is crucial for tender sticky rice.

2. 2

   Steam the glutinous rice for 20-25 minutes, or until it is tender and translucent.

   Ca. 25 min.

   Kokkens note: If you don't have a steamer basket, you can use a colander lined with cheesecloth over a pot of simmering water.

3. 3

   While the rice steams, prepare the sticky rice sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt.

4. 4

   Heat the sticky rice sauce over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil.

   Ca. 5 min.

5. 5

   Once the rice is cooked, transfer it to a large bowl. Pour the warm sticky rice sauce over the hot rice.

6. 6

   Fold the sauce into the rice gently until it is evenly coated. Cover the bowl and let it rest for at least 30 minutes to allow the rice to absorb the coconut milk.

   Ca. 30 min.

   Kokkens note: The rice will become glossy and slightly sticky as it absorbs the liquid.

7. 7

   Prepare the garnish sauce by combining the coconut milk, granulated sugar, salt, and cornstarch in another small saucepan.

8. 8

   Heat the garnish sauce over medium heat, stirring continuously, until it thickens slightly. Remove from heat and set aside.

   Ca. 3 min.

   Kokkens note: This sauce is meant to be a thin drizzle, not a thick custard.

9. 9

   Peel and slice the ripe mangoes just before serving.

   Ca. 5 min.

   Kokkens note: Choose ripe mangoes that yield slightly to gentle pressure and have a sweet aroma.

10. 10

    To serve, scoop a portion of the warm sticky rice onto a plate. Arrange fresh mango slices next to the rice.

11. 11

    Drizzle with the garnish sauce and sprinkle with toasted sesame seeds, if using.