TEAM
Steamer
Cooking pot
INGREDIENTS
1 cup glutinous rice1 jar of coconut cream
4 tbsp panela or cane sugar
1¼ tsp salt
1½ tbsp cornstarch or cornmeal
2 very ripe mangoes or 1 if it is very large
You may also be interested to know about the following recipe khao neeo mamuang
STEP-BY-STEP ELABORATION
1. Wash the sticky rice under running water in a fine strainer until it runs clear.
2. Let the rice soak well covered in water for at least 4 hours.
3. Prepare the steamed rice as follows:
4. Prepare a pot with water and bring it to a boil, place the steamer on top and prepare the base with paper napkins or a muslin.
5. Place the rice on top trying to stretch it into a layer. Cover with the lid and cook over high heat for about 15 minutes. Until it's shiny and transparent.
6. While the rice is cooking, prepare the coconut cream
7. Divide the coconut cream and reserve into two bowls (one with ¾ of the cream, one with the remaining ¼)
8. Sweet cream: Combine ¾ of coconut cream with the sugar in a saucepan over low heat until the sugar dissolves. Reservation.
9. Salted cream: In a clean saucepan, put the ¼ of coconut cream, add the salt and the cornstarch dissolved in a little water and cook until it thickens (5 min)
10. In a bowl add the hot rice and the sweet coconut cream, mix until the rice has absorbed all the cream well and the possible balls have been dissolved. Cover and let it rest for 20 minutes.
11. After 20 minutes, stir again
12. Cut the mango into thin slices and reserve
13. Serve the rice in portions with a few slices of mango and a drizzle of the salty coconut sauce.
If you can't get glutinous rice, I recommend using round sushi rice or normal round rice, cooking it in a saucepan with just enough water and without stirring.
STEP-BY-STEP ELABORATION
1. Wash the sticky rice under running water in a fine strainer until it runs clear.
2. Let the rice soak well covered in water for at least 4 hours.
3. Prepare the steamed rice as follows:
4. Prepare a pot with water and bring it to a boil, place the steamer on top and prepare the base with paper napkins or a muslin.
5. Place the rice on top trying to stretch it into a layer. Cover with the lid and cook over high heat for about 15 minutes. Until it's shiny and transparent.
6. While the rice is cooking, prepare the coconut cream
7. Divide the coconut cream and reserve into two bowls (one with ¾ of the cream, one with the remaining ¼)
8. Sweet cream: Combine ¾ of coconut cream with the sugar in a saucepan over low heat until the sugar dissolves. Reservation.
9. Salted cream: In a clean saucepan, put the ¼ of coconut cream, add the salt and the cornstarch dissolved in a little water and cook until it thickens (5 min)
10. In a bowl add the hot rice and the sweet coconut cream, mix until the rice has absorbed all the cream well and the possible balls have been dissolved. Cover and let it rest for 20 minutes.
11. After 20 minutes, stir again
12. Cut the mango into thin slices and reserve
13. Serve the rice in portions with a few slices of mango and a drizzle of the salty coconut sauce.
NOTES
If you don't have a steamer you can do it by boiling it, although it won't be the same. To boil it, put the rice in a pot and add 1 and a half glasses of water. Do not stir the rice during cooking to avoid releasing a lot of starch and being a porridge.If you can't get glutinous rice, I recommend using round sushi rice or normal round rice, cooking it in a saucepan with just enough water and without stirring.
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