Best 7 Mango With Sticky Coconut Rice Kao Niaw Recipes
Mango with sticky coconut rice, also known as "kao niaw mamuang" in Thai, is a classic Southeast Asian dessert that captures the essence of tropical flavors and textures. The glutinous rice, cooked in coconut milk and sugar, takes on a soft and chewy consistency, creating a delightful contrast to the ripe, juicy sweetness of the mangoes. Whether you enjoy it as a refreshing summer treat or indulge in its comforting warmth during the cooler months, this iconic dish is sure to tantalize your taste buds and leave you craving more.
Here are our top 7 tried and tested recipes!
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms. Tea
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms Tea
Categories Thai Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g
MANGO WITH STICKY RICE (KAO NIEW MA MUANG)
I love this recipe from Pailins Kitchen. I found her on YouTube and I have loved everything I have made of hers so far. She does a great job of explaining the process and the reasons behind ingredients. Look her up on YouTube! I like it when the rice is hot and the mangoes are cold.
Provided by SharleneW
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash, scrub rice kernels with hands and rinse 5 times. Or wash in alum solution (if you are familiar with that process).
- Soak rice 4 hours or overnight. Drain and steam in rice cooker 20-30 minutes. (I recommend following her process of folding loosely in cheese cloth or porous tea towel to steam).
- Combine next three ingredients for macerating liquid (coconut milk, sugar, salt). Stir over medium heat until sugar dissolves. Remove from heat. When rice is done, stir in with macerating liquid, ensuring every kernel of rice is coated. Cover and let steep for at least 30 minutes. (Not over heat, but you could put back in rice steamer if turned off).
- Combine next three ingredients for Coconut Sauce (coconut milk, rice flour, salt). Bring to a boil. Remove from heat.
- Peel and slice mangoes. Arrange on plate with portion of rice. Drizzle rice with Coconut Sauce and garnish with crunchy mung beans.
Nutrition Facts : Calories 740, Fat 19, SaturatedFat 17.4, Sodium 478.3, Carbohydrate 140.2, Fiber 3.6, Sugar 96.7, Protein 6
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms Tea
Categories Thai Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms Tea
Categories Thai Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g
MANGO WITH STICKY COCONUT RICE (KAO NIAW)
This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.
Provided by Ms Tea
Categories Thai Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
- Scoop rice into a serving bowl and top with mango.
Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g
THAI MANGO WITH STICKY RICE (MAMUANG KAO NIEO)
Make and share this Thai Mango with Sticky Rice (Mamuang Kao Nieo) recipe from Food.com.
Provided by Kim Ong
Categories Dessert
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
- Season the coconut cream with some salt and refrigerate it.
- Dissolve sugar and salt in coconut milk.
- Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
- To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
Tips:
- Choose the right type of mango. The best mangoes for sticky rice are ripe, sweet, and slightly tangy. Look for mangoes that are slightly soft to the touch and have a deep yellow color.
- Use glutinous rice. Glutinous rice is a type of short-grain rice that is sticky when cooked. It is the traditional rice used for sticky rice dishes in Southeast Asia.
- Soak the rice before cooking. Soaking the rice for at least 30 minutes before cooking will help it to cook evenly and become more tender.
- Use fresh coconut milk. Fresh coconut milk is the best choice for this recipe. It has a richer flavor and creamier texture than canned coconut milk.
- Simmer the coconut milk mixture. Simmering the coconut milk mixture for a few minutes will help to infuse it with flavor from the pandan leaves and lemongrass.
- Serve the sticky rice warm. Sticky rice is best served warm, so it is important to time the cooking of the rice and the coconut milk mixture so that they are both ready at the same time.
Conclusion:
Mango with sticky coconut rice is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet mango, creamy coconut milk, and glutinous rice is a winning combination that is sure to please everyone. With a little bit of planning and preparation, you can make this delicious dessert at home in no time.
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