Best Kao Neuw Kati Sweet Sticky Rice Dessert Recipes
THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)
This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.
Provided by Michelle
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
- Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
- Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 144.3 g, Fat 26 g, Fiber 6.4 g, Protein 8.4 g, SaturatedFat 21.7 g, Sodium 458.4 mg, Sugar 76.4 g
KHAO NIAW (STICKY RICE)
Often the last thing people in the North and Northeast of Thailand do before bed is put raw grains of sticky rice in a pot, cover them with water, and leave them to soak. This is sticky rice country, and a day without sticky rice is almost unthinkable. Also called glutinous rice, it has a different starch composition than varieties like jasmine. I'm not qualified to explain the world of amylopectin and amylose starches, so suffice it to say that the glossy cooked grains of sticky rice are particularly chewy and stick to one another in clumps, yet still remain distinct. It's a magical thing. Served in baskets, either one per person or as a mountainous mound to be passed around, the grains of sticky rice form moldable masses. Practiced diners snatch off a gumball-size piece, reflexively fashion it into a sort of spoon shape, and use it to grab a taste of whatever else is on the table. In these baskets or in bamboo tubes, workers carry this rice with them into the fields and forests, a portable, edible eating implement. While you could argue that so-called "steamed jasmine rice" isn't steamed at all but rather boiled, sticky rice is actually steamed. In the Northeast, it typically goes into a bamboo basket; in the North, it's traditionally prepared in a clay pot with a perforated bottom, though today the pot is often aluminum. The basket or pot is set over a pot-bellied vessel filled with boiling water and the steam cooks the grains, already swollen from soaking, in just 15 minutes or so. The process is easy enough for uninitiated cooks. It just takes a little practice to get right.
Provided by Andy Ricker
Yield Serves 6 to 8, or 4 enthusiastic rice eaters; the recipe is easily doubled
Number Of Ingredients 4
Steps:
- Put the sticky rice in a large bowl and add enough tepid tap water to cover by an inch or two. Let it soak for at least 4 hours or up to 10 hours (as long as it's not very hot in your kitchen; if you're in a hurry, you can get away with soaking it in hot tap water for as little as 2 hours).
- Pour off the soaking water. Put the rice in a fine-mesh strainer set inside a large bowl. Fill the bowl with enough cool tap water to cover the rice by an inch or two. Use your hand to gently stir the rice, then lift the strainer from the bowl. The water in the bowl will be cloudy from the rice starch. Empty the water, set the strainer in the bowl again, and repeat the process until the water is, more or less, clear. You'll probably have to change the water two or three times. Drain the rice.
- Pour enough water into the sticky rice steamer pot to reach a depth of about 2 inches. Bring it to a boil over high heat. Either add the rice to the mesh bag and put the bag in the basket or line the woven steamer basket with two layers of damp cheesecloth and dump the rice onto the cheesecloth. Fold the bag or cheesecloth so it covers the rice, pat the bundle so the rice is in a more or less even layer, and cover with a pot lid or clean, damp kitchen cloth, tucking it around the bundle.
- Decrease the heat slightly to maintain a steady but not furious boil and set the basket into the pot. Cook until the grains are fully tender but still chewy (almost springy) and definitely not mushy, about 15 minutes. (Larger batches of sticky rice take about 20 minutes, and the rice bundle should be flipped over once halfway through the steaming process.)
- Transfer the rice to a small cooler or large bowl covered with a plate. Wait about 15 minutes before digging in. The sticky rice will stay warm for an hour or so.
- You can successfully reheat leftover sticky rice; cover and microwave on low, then eat it right away.
NONG KAO STICKY RICE DESSERT
Adapted from Cracking the Coconut: Classic Thai Home Cooking and found at splendidtable.com. Snack vendors in Thailand who specialize in sweet sticky rice offer a variety of rices as well as toppings. Besides unadorned, plain sweet sticky rice, there are such choices as wild sticky rice, deep black burgundy in color; sweet sticky rice with corn; green sticky rice colored with pandanus leaves; and kao neuw from Nong Kao, sweet sticky rice with grated fresh coconut and roasted sesame seeds. Toppings include sweetened fresh coconut cream, coconut custard, and a mixture of dried shrimp, sugar, coconut flakes, and shredded kaffir lime leaves - sounds outrageous, but it is really delicious! Serve as an afternoon snack with tea or as a dessert.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cooking Sticky Rice in a Pasta Pot: Soak the rice in cool water overnight before cooking. Line the steamer basket insert of a pasta 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. Drain the soaked rice and spread it 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.
- To make dessert: In a large mixing bowl, combine the warm sticky rice with the grated coconut. Transfer the mixture to an 8-inch Pyrex pie plate, and place in the steamer basket insert for a pasta pot. Fill the pasta pot halfway with water and bring to a boil. Insert the steamer basket insert, cover, and let steam for 10 minutes. Remove from the heat.
- In a large mixing bowl, combine the roasted sesame seeds, sugar, and salt. Add the steamed sticky rice mixture, stir well to combine. Cover tightly with plastic wrap and let it sit for 10 minutes.
- To serve, pack the sticky rice into custard cups or ramekins to shape, then invert each onto an individual serving plate. Serve with the mango slices.
Nutrition Facts : Calories 555.9, Fat 13.2, SaturatedFat 7.8, Sodium 266.3, Carbohydrate 102.6, Fiber 5.5, Sugar 35.5, Protein 8.1
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