Khao Niow Mak Muang (ເຂົ້າໜຽວà»àº²àºàº¡à»ˆàº§àº‡) is a sweet rice and coconut dessert topped with mango slices. In this video I will show the mango topping, as well as a custard topping. The custard (sangkhaya - ສັງຂàºàº² - สังขยา) is a Portugese-influenced dessert which dates back to the 17th century royal Thai kitchen in Ayuthaya.
INGREDIENTS FOR THE RICE BASE:
2 cups White Glutinous (sticky) Rice
1 cup Purple rice [if you can't find purple, use more white]
2 560ml cans Coconut Milk
1 tsp Salt
1 cup Sugar
INSTRUCTIONS FOR THE RICE
1. Mix the white and purple rice together and soak overnight.
** If you don't have time to soak overnight, soak at least 1 hour.
2. Steam the rice in a huat (steamer basket) until soft.
** It will take around 15-20 minutes for the rice to cook.
3. Pour the 2 cans of coconut milk and 1 tsp salt into a large pan.
** Start with high heat, then lower to medium when it starts to boil.
** Stir the coconut milk occasionally so it doesn't burn.
** Heat it for about 10 minutes.
4. After the coconut has thickened, remove from heat and add sugar.
** Mix the sugar into the coconut really well.
5. Add the cooked rice into the coconut milk and stir.
** After it has been mixed well, taste it.
** Add more sugar, if desired.
** Allow the rice and coconut milk to cool.
INGREDIENTS FOR SANGKHAYA
1 pkg Thai Custard Mix (optional)
1 tsp Salt
1 560ml can Coconut Milk
1 cup Sugar
4 whole Eggs
8 Egg Yolks
INSTRUCTIONS FOR SANGKHAYA
1. Mix all the ingredients in a large mixing bowl.
** If you can't find the Thai custard mix, you can leave it out.
** Blend really well and make sure there are no chunks.
2. Pour the custard mixture into a shallow baking pan.
** Keep the custard mix LESS THAN 2 inches thick.
** If you pour the custard on too thick, it will take longer.
3. Put the pan into a steamer.
** It will take about 30 minutes to cook.
4. Check the custard with toothpick.
** If the toothpick comes out clean, it is done.
5. Allow the custard to cool before slicing.
INGREDIENTS FOR COCONUT GLAZE
1 560ml can Coconut Milk
1/2 tsp Salt
INSTRUCTIONS FOR COCONUT GLAZE
1. Pour the can of coconut milk and 1/2 tsp salt into another pan.
** Start with high heat, then lower to medium when it starts to boil.
** Stir the coconut milk occasionally so it doesn't burn.
** Heat it for about 10 minutes.
2. Allow the coconut to cool before using.
PUTTING IT ALL TOGETHER
1. Scoop some of the sweet coconut rice into a plate.
** Make sure the rice was allowed to cool.
2. Add your topping of choice.
** You can top with slices of mango or custard.
** Drizzle some coconut glaze on top.
** I don't add glaze on top of the sangkhaya, but you can try.
3. ENJOY!
If you tried this or any of my other recipes, please post your results on my Facebook fan page at https://www.facebook.com/CookingWithNana or on my Google+ page at https://plus.google.com/114006614783301060121
:: Cooking with Nana: Sweet Rice with Mango & Custard (ເຂົ້າໜຽວà»àº²àºàº¡à»ˆàº§àº‡ == Khao Niow Mak Muang)
Hosted by Nana Sanavongsay
Filmed & Edited by Alisak Sanavongsay
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