Ingredients for Mango On Sticky Rice Kow Neuw Mamwaung
- 1 ripe mango
- 1 cup canned coconut milk
- 1/4 teaspoon salt
- 1 cup glutinous (sticky) rice
- 1/4 cup granulated sugar
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How to Make Mango On Sticky Rice Kow Neuw Mamwaung
- Prepare sticky rice according to package directions. This usually involves soaking the rice for several hours before steaming or cooking.
- In a medium saucepan, heat 1 cup of coconut milk over medium heat.
- Stir frequently to prevent scorching. The coconut milk should simmer gently, not boil.
- Once simmering, add 1/4 cup granulated sugar and a pinch of salt (about 1/4 teaspoon). Stir until sugar dissolves.
- Remove from heat. Let the coconut milk mixture cool slightly.
- Pour 3/4 of the warm coconut milk mixture over the cooked sticky rice. Gently stir to combine.
- Let the rice sit for 5 minutes to absorb the coconut milk. The rice should become slightly soft and creamy.
- Slice 1 ripe mango into bite-sized pieces.
- Spoon the sticky rice into serving bowls. Top with the remaining 1/4 cup of coconut milk and arrange the mango slices artfully on top.
- Serve immediately and enjoy this taste of Thailand!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
893g
Fat
231g
Carbs
128g
