Heavenly” is the only way to describe the classic Thai dessert Mango Sticky Rice “Khao Niaow Ma Muang”. It is the most famous of all Thai desserts, and it is so… very addictive. Native of Indochina region in Southeast Asia, this dessert combines perfectly the sweet and saltiness of sticky rice cooked in coconut milk, with the pleasure of a freshly cut mango.
Microwave Direction
1. Put sticky rice (sachet no.1) in microwaveable bowl; and add 160 ml. of water.
2. Cover the lid; put in microwave and set high for 4 minutes.
3. Take out; then add coconut cream powder and freeze dry mango (sachet no.2); and mix well with the hot sticky rice until coconut cream powder is fully dissolved.
4. Rest aside for 4-5 minutes to let sticky rice absorbs the coconut cream before serving.
Stove Direction
1. Put sticky rice (sachet no.1) and 160 ml. of water into a pot before turning on the flame.
2. Cover the lid; turn the flame on; and boil for 4 minutes (until having little amount of water remained)
3. Take off the flame; then put coconut cream powder and freeze dry mango (sachet no.2); stir and mix well with the hot sticky rice until coconut powder is fully dissolved.
4. Rest aside for 4-5 minutes to let sticky rice absorb the coconut cream before serving.
Ingredients:
Dehydrated cooked sticky rice
Freeze dry mango (Nam Dok Mai Mango)
Coconut Cream Powder
Sugar Cane
Salt
No artificial colouring, no preservative
Weight: 85g
