Khao Niao Mamuang

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

   調理のヒント： 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.

   約25 分

   調理のヒント： 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.

   約5 分

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.

   約30 分

   調理のヒント： 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.

   約3 分

   調理のヒント： This sauce is meant to be a thin drizzle, not a thick custard.

9. 9

   Peel and slice the ripe mangoes just before serving.

   約5 分

   調理のヒント： 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.