Monday, March 26, 2018

Coconut Sticky Rice With Mango (Pandan and Butterfly Pea Flower)

Coconut Sticky Rice with Mango, Khao Niew Mak Houng is something I've blogged before. Twice actually.
Here in 2008.
Here in 2013 with Forbidden Rice.


I am updating in this post with a method I've been using. Ten years ago, some times things change right? We do things differently, hopefully more efficiently. I actually don't really measure ingredients for the sauce anymore, I add sugar to taste and so on.
I updated the recipe below this post with notes at the bottom for Pandan flavored rice (green), and Butterfly Pea Flower rice in the purple. This is just optional, the coconut rice made without these additions is so good.


The Butterfly Pea Flower does not taste like anything. It's just for coloring mostly and as a tea blended with other teas. It makes a great natural dye for noodles, pasta, etc. When steeped the liquid becomes the periwinkle blue color you see here. If you add an acid, like citrus juice or vinegar the color changes to a pretty purple which is pretty fun! If you look at the Unicorn Spring Rolls post here you can see the difference in the two colors.

Give Peas A Chance Coconut Sweet Rice And Mango

1-1.5 cups of glutinous rice, Khao Neow soaked for 2 to 24 hours
1 can unsweetened coconut milk (15 ounces)
3-4 tablespoons of light brown sugar
1/2 teaspoon salt
Ripe mangoes peeled and sliced

Optional garnishes:
Coconut flakes
Sesame seeds

  1. Cook the rice according to this recipe here Khao Neow (click for recipe), or Forbidden Rice.
  2. In a small sauce pan mix the coconut milk, salt and sugar. 
  3. Stir it up, and cook just until the everything is incorporated.
  4. Pour over the hot rice and stir. Reserve a little bit of coconut milk for garnish.
  5. Let the rice sit to soak up some coconut milk.
  6. Place rice on a plate or in a bowl.
  7. Top with sliced mango.
  8. Drizzle with coconut milk mixture, coconut flakes, and sesame seeds if desired.

*For Pandan flavored rice add a teaspoon of Pandan essence or flavoring.
* For Butterfly Pea Flower colored rice, steep 7-9 dried flowers in 1 cup of water. Soak the uncooked glutinous rice in this water, adding more water to cover. When making the coconut milk, steep some flowers into warm coconut milk mixture. I buy these flowers dried.



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