Sticky Rice - Sweet, Savory

Thai Mango Sticky Sweet Rice Dessert


Thai Mango Sticky Sweet Rice Dessert (Khao Niaow Ma Muang)is an absolute must try! This recipe is foolproof and even budding chefs with two left hands come off smelling mango sweet. This easy Thai dessert starts with Thai sweet rice (also called sticky rice) which is surrounded by a "bath" of coconut milk, then topped with slices of fresh (or frozen) mango. If you like mangos, you're going to love this very simple but tropical dessert. Mmmmm!

Prep Time: 8 minutes

Cook Time: 25 minutes

Ingredients:

• Serves 2-4

• 1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)

• 1 3/4 cups water

• 1-2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango

• 1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)

• 1 can good-quality coconut milk

• 1/4 tsp. + pinch of salt

• 2 tsp. coconut flavoring

• 1 tsp. vanilla

• 2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

Preparation:

For fresh mango tips, see my Buying & Preparing Mangos.

For an even easier version of this recipe, see Thai Mango Sticky Rice Pudding.

1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

2. The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).

4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.

5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).

7. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.

8. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

9. There are 2 ways to serve this dessert:

• Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

• For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger 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 sauce. Enjoy!







Kao Neuw Kati: Sweet Sticky Rice Dessert

Ingredients

• 2 cups long-grain Thai jasmine sticky rice, cooked, method follows

Sauce Syrup :

• 1/2 cup granulated sugar

• 2 tablespoons palm sugar or light brown sugar

• 2 to 3 long strips pandanus leaves or 1 to 2 drops orange or almond extract

• 1 cup fresh unsweetened coconut milk

Topping Syrup:

• 2 to 3 long strips pandanus leaves or 1 to 2 drops orange or almond extract

• 1/4 cup granulated sugar

• 1 teaspoon sea salt

• 1-cup fresh unsweetened coconut cream

Garnish:

• Sliced, mango, pears, peaches and kiwis

Directions

Sticky Rice: Line a steamer basket insert of a pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Spread the soaked rice evenly over the husks.

Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat. Steam the rice for at least 20 minutes, or longer. Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm.

Reheating Sticky Rice: Divide the leftover cooked rice into small serving portions, wrap in plastic, and refrigerate. The rice will keep well for 2 to 3 days. The easiest and best way to reheat the sticky rice is by microwave. Warm the wrapped sticky rice in the plastic it was store in on high power for1 to 2 minutes, or until hot. To reheat by steaming, unwrap the sticky rice and follow the above method for cooking sticky rice.

After you've prepared the rice, make the sauce syrup: Combine the sugar, palm sugar, pandanus leaves, if using, and the coconut milk in a 2-quart saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes. Remove the saucepan from the heat. Cover to keep warm. Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.

To make the topping syrup, if you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan. Add the sugar, salt, and coconut cream. Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle. Let the syrup simmer slowly until it thickens, 7 to 10 minutes. Remove the saucepan from the heat. Leave the panadus leaves in the syrup until ready to be used. Or, if you are using extract instead, add it now and stir well. Pour the mixture into a medium bowl and set aside.

To make sticky rice dessert, put the hot rice in a large mixing bowl. Pour the warm sauce syrup over the rice, mixing well with a wooden spoon. The mixture will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 minutes.

To shape the rice for serving, dip your hands in a bowl of cool water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Or shape the rice by using a rubber spatula to scoop up a mound of rice onto a large oval wooden spoon, shape it with the spoon, and transfer the mound to a serving platter. The rice may stick to the spatula, so dip it in cold water and shake off excess droplets before scooping more rice.

Put the rice on a serving platter or individual plates. Spoon the thickened coconut syrup topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or kiwi.





Sweet Rice Meatballs

Ingredients

• 2 cups sweet rice (cover with water and let it soak overnight)

• 1 pound lean ground pork

• 1 tablespoon chopped fresh ginger

• 1 tablespoon chopped scallion

• 2 tablespoons diced water chestnuts

• 2 tablespoons light soy sauce

• 2 tablespoons cornstarch

• 1 egg

Directions

Mix all the ingredients together except the sweet rice. Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape. Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball. The balls should be about the size of a golf ball. Put one tablespoon of sweet rice in a strainer. By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice. Move the strainer in circular motions a few times if the shape of the meatball is not even enough. Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat.







Chinese Sticky Rice Recipe

Ingredients:

4 cups sweet rice

2 cups jasmine rice

25 Chinese dried shiitake mushrooms

6 Chinese sausages (lop chong)

1 pound lean Chinese barbecued pork, store-bought

1 tablespoon vegetable oil

2 1/2 tablespoons soy sauce

5 cups low sodium chicken stock

3 tablespoons oyster sauce

1 cup chopped scallions

1 cup chopped cilantro

Directions:

1) In a bowl, soak the mushrooms in warm water for about 30 minutes, until softened. In a 6-quart stockpot, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and jasmine rice for 1 hour in enough cold water to cover.

2) When softened, drain and squeeze dry the mushrooms, reserving the liquid. Cut off and discard stems and chop the caps.

3) Chop sausage and barbecued pork and set aside separately.

4) Heat large wok or skillet over high heat until hot but not smoking. Add oil and Chinese sausage, and stir-fry 1 minute. Add the mushrooms and barbecued pork, and stir-fry for 3 to 4 minutes, until heated through. Add 1 tablespoon soy sauce, stir to combine, remove from heat, and set aside.

5) Drain rice. Add chicken broth and enough the reserved mushrooms liquid to measure 1 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add 1 1/2 tablespoons soy sauce, oyster sauce, scallions, cilantro and stir to combine. Adjust seasonings to taste. Serve and enjoy.

Makes about 4 quarts. Serves 18 to 20 as part of a multicourse meal.

[Recipe adapted from The Wisdom of the Chinese Kitchen by Grace Young]



Flavored Sweet Rice (Naw Mai Fan) Recipe

Ingredients:

1/4 cup Chinese dried scallops (gawn yu chee)

1 cup sweet rice

1/2 cup long grain rice

2 tablespoons Chinese dried shrimp

4 Chinese dried mushrooms

1 Chinese sausage (lop chong)

4 ounces Chinese barbecued pork, store-bought or homemade

1 teaspoon vegetable oil

1 1/2 teaspoons thin soy sauce

1 1/4 cups homemade chicken broth

2 teaspoons black soy sauce

2 teaspoons oyster flavored sauce

1/3 cup chopped scallions

1/3 cup chopped cilantro

Directions:

1) In a small bowl, soak the dried scallops in about 1/3 cup cold water for 2 hours, or until softened. In a medium-sized bowl, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and long rice for 1 hour in enough cold water to cover. Place the shrimp and mushrooms in separate bowls. Pour about 1/4 cup cold water over each ingredient, and soak for about 30 minutes, to soften.

2) When softened, drain all the ingredients except the rice, discarding the shrimp water and reserving the scallop and mushroom liquids. Remove the small hard knob from the side of the scallops and discard. Finely shred the scallops with your hands. Chop shrimp if larger than 1/4 inch. Drain and squeeze dry the mushrooms. Cut off and discard stems and finely chop the caps.

3) Finely chop sausage and barbecued pork and set aside separately.

4) Meanwhile, heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add oil and Chinese sausage, and stir-fry 30 seconds. Add scallops and stir-fry another 30 seconds. Add the shrimp, mushrooms, and barbecued pork, and stir-fry 1 minute. Add thin soy sauce, stir to combine, remove from heat, and set aside.

5) Drain rice and place in a 2-quart saucepan. Add chicken broth and enough of the reserved scallop and mushrooms liquids to measure 1/4 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add the black soy sauce, oyster sauce, scallions, and cilantro, and stir to combine. Serve immediately.

Makes about 6 cups. Serves 6 to 8 as part of a multicourse meal.

[Recipe via The Wisdom of the Chinese Kitchen by Grace Young]