today on hot thai kitchen we are making mango and sticky rice so what we have welcome to hot Thai
kitchen today's episode is going to be extra fun because we are remaking the most popular Thai
dessert on hot Thai kitchen and that is mango and sticky rice but this time around I'm also going
to show you how you can still enjoy this dessert even if you can't find any good fresh mango but
first let's talk about the name of the dessert mango and sticky rice in Thai is called Kao niew
mamuang kao means rice niew is sticky and mamuang is mango so that's pretty straightforward there
are four components to this dessert first we've got the sweet coconut sticky rice we've got the
salted coconut sauce crispy mung beans which are going on top and then finally of course mango
our hero let's take a look at our ingredients for the sweet coconut sticky rice we have 1 cup
white sticky rice often labeled as glutinous white rice or Thai sweet rice 2/3 of a cup of
coconut milk 1/2 a teaspoon of salt 1/2 a cup of sugar for the salted coconut sauce 1/2 a cup of
coconut milk 1/4 teaspoon of salt 1 teaspoon of rice flour and 1 tablespoon of water apart from
that you also need 2 tablespoons of mung beans and of course our mango let's first deal with our rice
we have to soak the rice but before we soak it we have to give it a really really good washing so
I've got my rice here and I'm going to wash it in cold water just kind of be be vigorous with
it and then you can see how cloudy the water is getting now and that's basically the excess star
said we're trying to get rid of so we're going to pour this off and then repeat until the water
runs clear which is going to be about 5 times now you may be wondering why are we washing the rice
so obsessively and the reason is that think of these excess star just loose flowers just hanging
around the grains when we go to pour the syrup into our rice which is what we're going to do
it's going to kind of gum up the rice a little bit which is not a desired characteristics of
sticky rice for this dish we're not trying to make creamy rice pudding a risotto in which case this
start is exactly what we're we need but we want to macerate the rice inoculated with sweet syrup
while still maintaining individual integrity of the rice so that's why we want to get rid
of as much of this stuff as possible see if I'm right there see how much clearer it is you can
see my hand through the water and that's kind of what you're going for and then we're gonna
let this soak in cold water for at least four hours or up to overnight I like to do it just
overnight this then I don't have to worry about it and then we'll come back when that's done so
the rice has been soaking now for overnight I did this yesterday and then we're just gonna
drain it very simply just drain it but you want to make sure you are not too aggressive with the
rice at this point because once the rice has been soaked it's very brittle if you're too hard on it
the grains will actually break quite easily just want to make sure you drain it off really well so
you want to shake it a couple of times because if you've got too much residual water when you go to
steam it especially on a steamer rack type thing the residual water will make its way down to the
bottom and get trapped and then make the bottom layer of the rice mushy so you want to make sure
it's all gone I usually just leave this sitting while I'm doing other things to get it ready so
let's talk about steaming apparatus for me I'm going to use this traditional bamboo cone steamer
but you can also use other kinds of steamer like this one right here and this is massive but you
can use some rice cookers come also with a steamer rack insert anything that will steam will do and
what you need basically is to line because the holes are baked and the rice will go through
if you don't put anything on it line the rack we just use a muslin I just bought this muslin
and so the edges and then put the rice in the middle fold the edges over so that when you're
done when the rice is done you can just grab this and the whole thing out now this is important if
your steamer is small don't put the rice over the entire rack make sure you've got some room around
the edges otherwise you trap the steam if you leave some room the steam can come up and cook
the rice or surround the rice so it will cook more evenly okay so just be aware of that so my water
is boiling now I'm going to steam my rice over rapidly boiling water for 30 minutes because I'm
using the bamboo steamer halfway through I'm going to come and flip it but if you're using
just a steamer rack just leave it 25 to 30 minutes just leave it all the way through you'll be fine
so let's quickly make the coconut syrup for our rice to macerate in and it's really pretty darn
simple so in a pot just going to combine our coconut milk some sugar half a teaspoon of
salt now don't stir this for any length of time don't reduce it or anything as soon as the sugar
is dissolved and that's that's done because you want to preserve the total amount of liquid so
our rice has enough liquid to absorb or it'll be too dry oh and you also want to make sure
that this is done before the rice is finished because as soon as the rice is done you won't
you need to use this right away I'm pretty much all dissolved now so I'm just gonna turn it off
and then I'm gonna put a lid on it to keep it warm so when I'm ready to use it it hasn't gone cold
so the sweet and salty combination is becoming quite trendy lately we've got you know salted
caramel and bacon and chocolate and all sorts of things well Thai people have been doing the sweet
and salty thing for quite some time now and a lot of times the salty component is just a simple
salted coconut sauce and that is what we're gonna make right now so I've got half a cup of coconut
here and I'm going to thicken it using some rice flour and it's just a teaspoon of rice flour and
I'm going to add some water and just dissolve it just until there's no more clumps and if you
need to add you want to make it a little thicker later you add more starch you want to dissolve it
in more water again never add dry starch to hot liquid okay so now I'm going to pour that in so
I've got just a quarter teaspoon of salt and I'm going to bring that to a boil just until
the liquid starts bubbling and all we're trying to do is bring the rice flour to the temperature
where it can reach its maximum thickening power and if your mixture is already bubbling you know
that you're there and you want to stir it all the time because starch has a tendency to settle at
the bottom when the mixture is still cold now my bubbles are up and you can see that my rice flour
has thickened a little bit if you want you can make it thicker but I don't really it'll thicken
a little bit more as it cools down I don't like the sauce to be too thick but you don't want it
completely thin that it just kind of let all over the place when you put it on so my rice
just finished and then I'm gonna flip directly into the bowl and then immediately I'm going to
pour my syrup over and I'm going to give it a good stir now I know it looks soupy now but give it a
minute and then what not a minute 40 minutes to be exact and all the liquid will be absorbed into
the rice you want to start and make sure there's no clumps of rice that will prevent absorption
okay and then working quickly I'm going to cover it with foil top it off with something heavy and
we'll let this sit for 20 minutes during which time the rice is going to absorb all the liquid
and become plump and sweet and scrumptious and then the coconut oil in the coconut milk will coat
the rice making it smooth and silky mmm it's going to be very good now you may have noticed that I
worked pretty quickly because I want to make sure this mixture stays hot because if it's cold the
rice won't absorb the liquid quite as well so as soon as the rice is done work on this right away
make sure your syrup is still warm it doesn't have to be piping hot but it shouldn't be cold if you
made the syrup ahead of time you can heat it up a little bit and then you want to you know protect
it a little bit from heat loss if you're making a lot of rice it's not as big of an issue because
a large amount of rice stays hot for a long time but if you're only making a small amount it cools
down fast so you want to help it along whenever you can so let this sit for 20 minutes and then
we're going to come back and give it a stir and 20 minutes later we are going to flip our rice
over so I've got this rice see how it's gotten all the liquid is mostly been absorbed we're going to
give it a stir so I'm just going to do it a kind of like a folding motion where I fold the bottom
up because what we're trying to do is get all the rice that was earlier at the bottom to come on top
cover it for another 20 minutes or so so at this point it's ready - after 20 minutes it'll be ready
to eat so if you do this ahead of time just leave it until you're ready to serve this will lacet
room temperature pretty much all day if you're going to serve it tomorrow you want to put it in
the fridge but if you make this in the morning you want to serve it in the evening just leave
it there it'll be just fine at this point I want to talk about the last and final component of the
dessert the crispy toasted mung beans now these are mung beans they are green on the outside and
yellow on the inside and these have been shelled and split and basically they're going to add a
nice crunch element to the dessert it's optional some people don't put them on but I think because
the rice is soft and the mango is soft adding the crunchy stuff on top gives a nice textural
variety so I like to add them and basically all you have to do is cook them and then toast them
you can cook the beans as many ways to cook these beans so I'm going to share with you the way that
I think is easiest and gives the most consistent results rinse the beans a couple of times and
cover it with two cups of cold water let the beans slowly come to a boil over medium heat we want to
use gradual heat so we have even done this all throughout the beans as soon as the water comes
to a boil remove from heat cover and let them sit in this hot water for another 10 minutes pour off
the cooking water and rinse off the excess starch with cold water this will prevent the beans from
sticking to the pan when they toast let them dry off a bit to toast the beans add them to a lightly
greased saute pan and toast them over medium-high heat in the beginning they're going to be soft so
be gentle with them when you stir once they turn slightly golden brown they are done this should
take about seven to eight minutes spread them out while they're cooling so they don't trap any steam
and there is your crunchy munchy mung beans and it's eating time well almost so I've got my mango
here I'll cut up into thin pieces now you've seen me done this before in the previous video and I
just think it's a nice decorative way to present the mango you can cut it into bite-sized pieces
if you want but if you do them thinly you can then go and play with it into all sorts of ways and be
artistic and then fill a large plate with a small amount of food and make it look all fancy and all
that stuff okay so I've got that and then we've got our rice so that it's sort of always should
show you what the rice looks like in the end just like that okay so it's there's no more sort of
soupy bits it's all come together I'm rushing this a little bit it could sit a little bit longer but
that's okay our coconut sauce salted coconut sauce is going on top mmm and then our mung beans going
on top how cute is that now that is a dessert to impress however I did say in the beginning
that if you don't have any good fresh mango you can still enjoy the stitch and here's how you can
also use a frozen mango now I know what you're thinking you're thinking but but but but frozen
mango is all soft and mushy when you thaw it and it is and if I serve six with thawed frozen mango
it wouldn't be very appetizing but if I said I'm going to serve you sweet sticky rice with a mango
compote aha that done looks so bad now does it this one I made using frozen mango and it looks
beautiful and it's just as delicious and its food is all about expectation right if you tell people
that you're serving a mango compote all of a sudden with mushy is exactly what they're supposed
to be so let me just run through quickly how I arrived at this cut the mango into nice cubes and
let them thaw make a syrup from water and palm sugar how sweet it needs to be depends on how
sweet your mango is if your mango is on the sour side add a pinch of salt my mango strangely lacked
acidity so I added a bit of lime let it marinate for half an hour in the fridge when ready to
serve stir in some chopped mint serve the mango without the extra syrup in a pretty glassware
and that's it look how cute is that so that's all I've got for you today mango and sticky
rice are cono more for the recipe written recipe you can visit hot Thai Kitchen.com if you enjoy
the show please click to subscribe and I will see you next time for your next delicious tiny