Laos Khao Neow Mamuang Recipe: When I think about delicious desserts, one dish that always comes to mind is Laos Khao Neow Mamuang. This sweet treat brings together the rich flavors of coconut sticky rice and ripe mangoes, creating a perfect blend of sweetness and texture.
If you’re looking for an easy and satisfying recipe, you’ll definitely want to try making this delightful dish at home.
As I explore the world of Laos recipes, Khao Neow Mamuang stands out for its simplicity and flavor. This dessert is not only popular in Laos but also in neighboring countries. It is a great way to enjoy tropical ingredients, and it’s perfect for any occasion or as a comforting snack.
In this article, I’ll share my favorite way to prepare Laos Khao Neow Mamuang, making it accessible for everyone, whether you’re an experienced cook or just starting out. With a few essential ingredients, you can enjoy this Laos Khao Neow Mamuang recipe and impress family and friends with your culinary skills.
Let’s dive into this wonderful recipe together!
Why You’ll Love This Laos Khao Neow Mamuang Recipe
I think you’ll truly enjoy making Laos Khao Neow Mamuang because it is a delightful blend of flavors. This Laotian food recipe is simple yet offers a rich taste.
The sticky rice is sweetened with coconut milk, creating a creamy texture that’s hard to resist. Then there are the ripe mango slices, which add freshness and brightness to the dish.
Here’s what makes this Laotian food recipe special:
- Easy to Prepare: With just a few ingredients, I find it easy to make.
- Authentic Flavors: You get a taste of Laos in every bite.
- Great for Sharing: It’s a perfect dessert for gatherings.
You’ll love the added crunch from the crispy mung beans, too. They provide a nice contrast to the soft rice and mango.
I really appreciate how this Laotian food recipe can be enjoyed at any time. Whether it’s a special occasion or just a treat for myself, it never disappoints.
By following this recipe, you can create a dish that showcases the beauty of Laotian cuisine. Each step brings you closer to enjoying this delightful dessert.
What Makes This Laos Khao Neow Mamuang Recipe Special
I love how the Laos Khao Neow Mamuang recipe captures the essence of Laotian food. This dish combines simple ingredients to create something truly delightful.
The star of this recipe is the sticky rice, which has a unique texture that I find comforting. When cooked properly, it becomes soft and chewy, creating a wonderful base for the toppings.
The addition of ripe mango slices adds a fresh sweetness. The juicy mango complements the creamy, sweet coconut sauce perfectly. It’s a balance that makes every bite enjoyable.
I also appreciate the finishing touch of crispy mung beans. They provide a nice crunch that contrasts with the softness of the rice and mango. This combination of textures is a hallmark of great Laotian food.
Preparing this dessert is relatively easy. Anyone can make it, and it’s a fantastic way to bring a taste of Laos into my kitchen. Plus, it’s perfect for any occasion, whether it’s a special gathering or a simple weeknight treat.
Every time I make Khao Neow Mamuang, I feel a connection to Laotian culture. It’s not just food; it’s a celebration of flavors that I love to share with family and friends.
Cooking Equipment Needed
When making the Laos Khao Neow Mamuang recipe, having the right equipment makes the process easier. Here’s what I typically use:
- Steamer: This is essential for cooking the sticky rice. A bamboo steamer works great, but any steamer will do.
- Rice Cooker: If I’m looking for convenience, a rice cooker can cook the sticky rice perfectly.
- Mixing Bowl: I use a mixing bowl to combine ingredients like coconut milk and sugar.
- Serving Plate: Once everything is ready, I need a plate to serve this delicious dessert.
- Knife: A good knife is necessary for peeling and slicing the mangoes.
I find it helpful to gather all my tools before starting to cook. This way, I can easily focus on the steps involved in making this tasty dish.
Having everything ready makes my cooking experience smooth and enjoyable!
Cooking Instructions
To make my Laos Khao Neow Mamuang recipe, I start by gathering my ingredients. Here’s what I need:
- 1 cup sticky rice
- 2 ripe mangoes
- 1 cup coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- Sesame seeds (optional)
Step 1: First, I soak the sticky rice in water for at least 4 hours or overnight. This helps the rice become soft and sticky.
Step 2: After soaking, I drain the rice. Then, I steam it for about 20-30 minutes until it’s fully cooked. I use a bamboo or metal steamer for even cooking.
Step 3: While the rice is cooking, I prepare the coconut sauce. I combine 1 cup coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt in a small pot. I heat it over low heat and stir until the sugar dissolves.
Step 4: Once the rice is done, I remove it from the steamer and mix in half of the coconut sauce. I let it sit for about 10 minutes to absorb all the flavors.
Step 5: Next, I slice the ripe mangoes. I like to make thin, even pieces for serving.
Step 6: To serve, I place a helping of sticky rice on a plate, add mango slices, and drizzle the remaining coconut sauce on top. If I want, I can sprinkle some sesame seeds for a nice touch!
Cooking Tips
When making a Laos Khao Neow Mamuang recipe, there are a few handy tips to ensure the best results.
Use Glutinous Rice:
I recommend using glutinous (sticky) rice for the perfect texture. This rice gives the dessert its signature stickiness. Soak the rice for at least 4 hours, or overnight for better results.
Coconut Cream:
I like to use coconut cream instead of regular coconut milk. It gives a richer flavor. You can heat the coconut cream with sugar and a pinch of salt to create a sweet sauce.
Mango Selection:
Choose ripe mangoes that are sweet and juicy. Look for mangoes with vibrant color and a slight softness when gently pressed.
Serving Tip:
For a nice presentation, I suggest slicing the mango beautifully. Arrange it beside the sticky rice. Drizzling some coconut sauce over it makes it even more appealing.
Texture Variety:
Adding crispy mung beans on top gives a nice crunch. I enjoy the contrast between the creamy rice and the crunchy topping.
Control Sweetness:
Taste as you go! Everyone has different sweetness preferences. Adjust the sugar in the coconut sauce to match your taste.
These tips make cooking Khao Neow Mamuang easier and more enjoyable. Happy cooking!
Ingredients For the Laos Khao Neow Mamuang Recipe
Sticky Rice
Coconut Milk
Sugar
Kosher Salt
Cornstarch
Mangoes
Cooking Instructions For the Laos Khao Neow Mamuang Recipe
Soaking the Rice
In a large bowl, cover rice with water and let it soak for at least 1 hour or up to overnight. Drain before cooking.
Steaming the Rice
Line a steamer with cheesecloth or a clean towel. Add rice in an even layer and steam over high heat for about 20 minutes until tender.
Preparing the Coconut Mixture
In a small saucepan, heat half the coconut milk over medium heat. Stir in 1/4 cup plus 2 tablespoons sugar and a pinch of salt until dissolved.
Mixing the Rice and Coconut Milk
Transfer steamed rice to a heatproof bowl. Pour the coconut milk mixture over it, stir, and cover. Let stand for about 20 minutes, or up to 2 hours, until absorbed.
Making the Coconut Cream
Clean the saucepan and heat the remaining coconut milk. Mix cornstarch with a little hot coconut milk to form a slurry, then whisk it in. Simmer for 3 minutes until thickened. Stir in 2 tablespoons sugar and a pinch of salt. Keep warm.
Serving
Plate the coconut rice with sliced mango. Drizzle with coconut cream and garnish with toasted sesame seeds. Serve immediately.
FAQ For the Laos Khao Neow Mamuang recipe
Question: What ingredients are needed for the Laos Khao Neow Mamuang recipe?
A: The Laos Khao Neow Mamuang recipe typically requires glutinous rice, ripe mangoes, coconut milk, sugar, and a pinch of salt. Some variations of the Laos Khao Neow Mamuang recipe may also include toasted sesame seeds or mung beans for added texture.
Question: How do you cook the sticky rice for the Laos Khao Neow Mamuang recipe?
A: The sticky rice for the Laos Khao Neow Mamuang recipe is traditionally soaked for several hours before being steamed until tender. This step is crucial for achieving the perfect texture in the Laos Khao Neow Mamuang recipe.
Question: Can I use regular rice instead of sticky rice in the Laos Khao Neow Mamuang recipe?
A: No, the Laos Khao Neow Mamuang recipe specifically requires glutinous rice, as it provides the chewy texture needed for the dish. Using regular rice will change the consistency and affect the authenticity of the Laos Khao Neow Mamuang recipe.
Question: How is the coconut sauce prepared for the Laos Khao Neow Mamuang recipe?
A: The coconut sauce in the Laos Khao Neow Mamuang recipe is made by gently heating coconut milk with sugar and salt until dissolved. This sauce is then poured over the sticky rice to enhance the rich and creamy flavor of the Laos Khao Neow Mamuang recipe.
Question: How should the Laos Khao Neow Mamuang recipe be served?
A: The Laos Khao Neow Mamuang recipe is best served warm or at room temperature, with sliced mangoes arranged on top of the sticky rice. Some people garnish the Laos Khao Neow Mamuang recipe with sesame seeds or coconut flakes for extra flavor.
Laos Khao Neow Mamuang Recipe
Ingredients
- 1 cup sticky rice
- 1 Coconut Milk blended well to incorporate fat, divided
- 1/2 cup Sugar
- 1/4 tsp Kosher Salt
- 2 teaspoons Cornstarch
- 2 Mangoes peeled, pitted, and sliced (see notes)
- Toasted sesame seeds for garnish
Instructions
Soaking the Rice
- In a large bowl, cover rice with water and let it soak for at least 1 hour or up to overnight. Drain before cooking.
Steaming the Rice
- Line a steamer with cheesecloth or a clean towel. Add rice in an even layer and steam over high heat for about 20 minutes until tender.
Preparing the Coconut Mixture
- In a small saucepan, heat half the coconut milk over medium heat. Stir in 1/4 cup plus 2 tablespoons sugar and a pinch of salt until dissolved.
Mixing the Rice and Coconut Milk
- Transfer steamed rice to a heatproof bowl. Pour the coconut milk mixture over it, stir, and cover. Let stand for about 20 minutes, or up to 2 hours, until absorbed.
Making the Coconut Cream
- Clean the saucepan and heat the remaining coconut milk. Mix cornstarch with a little hot coconut milk to form a slurry, then whisk it in. Simmer for 3 minutes until thickened. Stir in 2 tablespoons sugar and a pinch of salt. Keep warm.
Serving
- Plate the coconut rice with sliced mango. Drizzle with coconut cream and garnish with toasted sesame seeds. Serve immediately.
Nutrition
1 comment
This Laos Khao Neow Mamuang was a great dessert. The sticky rice had a perfect texture, and the coconut sauce added just the right amount of sweetness. The mango was fresh and juicy, making each bite really enjoyable. My guests loved how simple yet satisfying it was, and they all asked for more.