Mangoes are flooded in the market. After my trip I was craving to have some dessert. To satisfy my sweet tooth and also coinciding with our 33rd #Foodiemonday #Bloghop theme #Rice I decided to make Thai Sticky Rice with Mango.I thoroughly enjoyed the dessert. I have used low fat coconut milk but there is no compromise in taste.
Thai Sticky rice with Mango or khao niao mamuang is a Thai dessert made with glutinous rice , fresh mango and coconut milk. It is a traditional Thai Dessert. It is prepared with glutinous rice also known as sticky rice. Thai Sticky rice with Mango is a popular dish in the Indochina region of Southeast Asia, such as Thailand, Laos, Cambodia, and Vietnam.
I have replace Sugar with Palm Sugar .Palm sugar is produced by tapping the sap from the inflorescence of the tree and boiling it down to produce a syrup, which is then sold as is, or allowed to crystallize into various shapes and sizes. In some instances the tree itself is tapped rather than the flowering spikes. Palm Sugar is a commonly used in Thai Desserts. Palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it’s completely natural and unrefined. It’s acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that’s naturally brown in color and naturally rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.
Recipe for Thai Sticky Rice with Mango
1 Ripe Mango
1Cup Glutinous Rice
1Cup Coconut Milk(Low Fat)
50 Gms Palm Sugar
1 Tsp Roasted Sesame Seeds
1 Tsp Desiccated Coconut
Cut the Mango into cubes and keep it in the air tight container in the refrigerator. Soak the glutinous rice for 3 hours.Discard the excess water. Take a heavy bottom pan. Add the Coconut milk .Once it starts to simmer add the soaked rice and palm sugar. Keep stirring and ensure it does not burn(Approx 20 to 25 mins on low to medium flame). Once you see the palm sugar is melted and the rice is soft,sticky and fluffy, cover the lid and switch off the flame. Serve once it reaches room temperature. Place the sticky rice in a serving dish, garnish with Sesame seeds and desiccated coconut and serve with ripe mango .
Enjoy this scrumptious dessert!!!!!!!