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Monday, 21 December 2015

Black Sticky Rice, Sweet Coconut Cream, and Mango - 'Khaao niaao darm ma muang' - สีดำ ข้าวเหนียว , โคโคนัท ครีม หวาน และ มะม่วง

Preparation: About 3¾ hours

  • 200 g (1 cup) x sticky rice, washed and soaked overnight in cold water
  • 1 x pandan leaf
  • 125 ml (½ cup) x Coconut Cream
  • 100 g (½ cup) Caster Sugar
  • 1 tsp x salt, to taste
  • 1 ripe mango

for the Sweet Coconut Cream

  • 125 ml (½ cup) x Coconut Cream
  • 1 pandan leaf - knotted
  • ½ tsp x rice, or corn flour, mixed with a little water, or Coconut Cream, to form a paste
  • pinch of salt
  • 2 tbsp x white Sugar - to taste


Prepare your Mango in advance, and refrigerate until needed.

Wash the rice, then rinse it off, and then soak it for 2 - 3 hours, or overnight would be better. Rinse it once again before cooking it in a muslin bag, in a steamer. Topping up the water, if needed, for about 25 minutes, or until soft. Include the Pandan leaf in the steaming water.

While the rice is cooking, place the Coconut Cream and the flour paste, in a bowl - stirring vigorously until well-mixed. Then, add the Pandan leaf, salt, and Coconut Cream to a saucepan and stir constantly until boiled. Then simmer until the mixture thickens - then, and only then, add the Sugar, stirring constantly. The cream will spoil if you add the sugar too early. Once thickened, remove the saucepan and allow to cool.

The Rice should be ready by now. Remove it from the muslin bag and while it is still hot, add the Coconut Cream mixture. Allow it to stand for 10 minutes before adding the sliced mango, and serving. You could use many types of fruit, instead of mango. It's your choice.


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