[RECIPES] HOW TO MAKE MANGGO STICKY RICE vs BLACK STICKY RICE WITH EGG CUSTARD

Friday, September 27, 2013

Khao Nio Dum Sangkhaya

Mango Sticky Rice! does anybody didn't know bout it? i don't think so, even the most tourist who come to Thailand, they are definitely will find and they will try the Manggo Sticky Rice. And, this is my first time to tasted Manggo Sticky Rice with a different look than usual! it's called Mango Sticky Rice Sunday, hmmm quite interesting, isn't it? hmm... i'm not really sure this dessert will be my favorite in Thai, but so far i enjoyed the Manggo sticky rice because it quite tasty on the tongue, so overall it's delicious .

Well, i have the good news for you guys. on that day, i also learned how to made black sticky rice with The Oriental Thai Cooking School. And, the good news is the recipe to make black sticky rice was the same as making manggo sticky rice, because it used the same basic ingredients. The following is a recipe that you can use to make the black sticky rice and sticky rice manggo also! Enjoy your cooking experience :)



Ingredients – serves 4

300  grams (1 ½ cups)          coconut Milk
85    grams ( ½ cups)            granulated sugar
2      grams ( ½ teaspoon)     salt
400  grams (2 ½ cups)          black sticky rice, soaked for 6 hours, drained and steamed.
2                                            eggs
100 grams ( ½ cup)               coconut milk (young coconut)
100 grams ( 2/3 cup)             palm sugar
As needed                              pandan leaves, whole (optional)

Preparation - How to cook;

1.   Combine the coconut milk, sugar and salt in a pot. Bring to the boil, stirring constantly to prevent it  
     from separating. Remove from the heat.

2.  In a mixing bowl pour the cooked coconut milk over the black sticky rice. Mix well and cover with   
     cling film for 45 minutes.

3.  In a mixing bowl.  Beat the eggs gently and combine with coconut milk and palm sugar. Add the  
     pandan leaves and mix well by hand, making sure the palm sugar dissolves properly.

4.  Strain the mixture into a pan with raised edges and steam for 10 minutes until it has set. Leave to cool
      then cut into pieces. Serve the sticky rice topped with the custard.



MANDARIN ORIENTAL BANGKOK -
THE ORIENTAL THAI COOKING SCHOOL
48 Oriental Avenue, Bangkok 10,500
Ph; +66 (0) 2 659 9000
E; mobkk-thaicooking@mohg.com
www.mandarinoriental.com

  • Share:

You Might Also Like

0 comments