SLIDER

LIFESTYLE: Thai Cooking - Mango And Sticky Rice

When I was invited to take part in a cooking challenge I was super excited as it finally gave me the push I needed to get around to posting something I had been wanting to do since I got back from Thailand!

​A new survey carried by International Currency Exchange (ICE) found that majority of people choose their holiday purely based on the food available at the destination. So my challenge was to create my favourite meal that I'd eaten while on holiday. 

If you followed my trip to Thailand you will know that I was totally obsessed with a dish they eat out there for breakfast or dessert - hao Niaow Ma Muang - AKA Mango and Sticky Rice. It was totally unlike anything I've ever had before, the whole concept of sugary sweet rice freaked me out and I didn't try it until a few days before the end of the trip after which I became obsessed with it and ate it at every opportunity, I even bought some at the airport on the way home haha. plus to mangos in Thailand are so much sweeter and juicier than the English ones and are sold in bags on the street for like 70p.

So I found a simple recipe, popped down to Tesco's and got started!
  1. Soak 1 cup of rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
  2. Do not drain the rice. Add 1/2 cup more water, plus 1/2 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir well.
  3. Bring to a gentle boil, then partially cover with a lid (or bring to a big boil and have it all spill out of the pan and all over the oven, Like I did). Reduce heat to medium-low.
  4. Simmer for 20 minutes, or until coconut-water has been absorbed by the rice. Turn off heat, leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.
  5. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve (I'd use white sugar next time as the brown turned it a nasty colour).
  6. Taste-test sauce for sweetness, adding more sugar if desired.
  7. When ready to serve, prepare the mango by slicing it open and using a melon ball scoop to create mango spheres (I made a right mess of this part haha). Pick up the warm rice in your hands and shape into rectangular or triangular shapes (used a spoon) and add the mango balls (mushy mess) on top.  Drizzle lots of the sweet coconut sauce over.
 Ta-dahhh
 It was super hard to find the right ingredients, mangoes were easy but just not as nice, but I had loads of trouble finding the right rice and decided sushi rice would have to do the job, luckily, it did haha!! I was actually really pleased with how it turned out and how similar it actually tasted! I made far too much for myself but my dad came along and finished the rest so it can't have been that bad!


Whats Your Favourite Foreign Dish?

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1 comment

  1. 3 Studies SHOW Why Coconut Oil Kills Waist Fat.

    This means that you literally burn fat by consuming coconut fat (also coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical magazines are sure to turn the conventional nutrition world around!

    ReplyDelete

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