Ahad, 21 Mac 2010

Thai Manggo Sticky Rice Puding

KHAO NIAOW MA MUANG


Salam minggu buat semua ;-),

Maaf ya semalam tetiba kena serangan bendera jepun terus tak de mood n ada tragedi sikit semalam ni yg buatkan terus meneruss tak de mood, mana yg tggl mesej jap g kita balas kunjungan ya sbb jap g nak g sepital, ada 2 org budak yg nak kena inject hihihi... Dah lama teringin nk makan pulut style mcm ni, kat luar sana kat mana2 shopping mall mmg byk jual pergi kat bhgn dessert dia TAPI kita ni ntahlah payah sikitlah nak suh mkn kat tempat2 mcm tu, tak tahu kenapa cam ntahlah! hihihi... Dulu pernah nmpk KAK AYU sg buat ni dan carik2 kat internet tak ssh buatnyer tapi mmg best! kalau ada durian leh gantikan durian juga ;-).. Jdnyer, semalam ni sempat juak mengukus pulut niii n sajer kalerkan dgn kaler ijo sbnrnyer tak de pun kaler maler ni hihihi... ok ok....Khao Niaow Ma Muang maknanyer Khao Niaow>>Pulut dan Ma Muang>>Manggo ehehe.. mari belajar bahasa thai.. :D Resepi ambik kat thaifood.about macam biasa, ok, nak kemas n siap2 g sepital harap2 org baju merah hari ni tak lah menyesakkan jalan huh! Selamat jalan2 sume :D

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

  • SERVES 3-4
  • 1 cup Thai Sweet Rice (also called 'sticky rice', available at Asian food stores)
  • 1-2 ripe mangos, cut into bite-size pieces (for more on mangos, see below)
  • 4-5 Tbsp. palm sugar OR brown sugar
  • 1/4 tsp. salt
  • 1 can good-quality (thick) coconut milk
  • water (for boiling or steaming the rice)



Preparation:

  1. Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
  2. Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
  3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low (#2.5 on the dial).
  4. Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. (For step-by-step instructions (with pictures) on how to do this, see my: How to Cook Sticky Rice.
  5. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
  6. Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
  7. Add scoops of rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart large lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and plenty of sauce. Enjoy!

3 ulasan:

JC berkata...

Akak suka ni..klu gi Thai restaurant mesti order ni as dessert gitu...klu kena mangga yg manis lg le sedap kan kan kan

Yat Maria berkata...

Ika..I absolutely adore khao niaow ma muang (berbelit lidah akak sebut ;))..Nanti I gi BKK, u buatkan I k?? ha ha

Merah Baldu berkata...

klu kat utara(yg dkt2 ngan thai)mmg tau mkn pulut n magga..sy bru je mkn...klu bln 3-4 mmg tgu je mangga dr thai so mst request kat mak nk mkn pulut n mangga..