Friday, May 30, 2008

Thai food : Khao Neow Ma-Muang

Khao Neow Ma-Muang
Sweet Rice with Mango

A favourite Thai dessert - the firm texture of the sweet rice paired with slices of fresh mango with coconut cream topping is an irresistible taste experience.


2 cups (1 lb/500 g) sticky rice, soaked overnight in water to cover
2 mangoes

Sauce 1:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar
pinch of salt

Sauce 2:

1 cup (8 fl oz/250 ml) coconut cream
1/2 cup (4 oz/125 g) sugar

1 12-in (30-cm) section of banana leaf
1 teaspoon toasted sesame seeds

How to cook:

1. Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes. Steam the rice on full steam or high heat for 15 minutes.
2. While the rice is cooking combine the ingredients for Sauce 1. Remove the rice to a bowl and mix with Sauce 1 while the rice is still hot. Set aside.
3. Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
4. Cut the banana leaf attractively and lay it on a serving plate. Arrange the sticky rice and mango slices on top of the leaf.
5. Combine the ingredients for Sauce 2 and either serve it separately or pour over the sticky rice. Garnish with a sprinkling of sesame seeds and perhaps an orchid or other flower on the side

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