Ingredients (use vegan versions):
- 3 cups of Sweet rice
- 1 can of coconut milk
- 1/2 cup of vegan sugar (or more)
- 1-2 ripe mangoes
- 2-3 tblsp of tiny yellow beans (name?) [optional]
- 1 tblsp of cornstarch in 2 tblsp of cold water
Directions:
You can buy the Sweet rice (looks and smells almost like Thai Jasmine
rice) at any oriental store, I believe. This is how I make my
"Kaoneaw Mamong" (literally, sticky rice with mangoes):
Instructions
1. Wash and rinse the rice in cold water until clean.
2. Soak the rice in water overnight (so it'll absorb some water).
3. Line the steamer (I hope you have one) with cheesecloth, and
pour the rice onto it, draining the water.
4. Cook the rice for about 35-45 min or until cooked, periodically
sprinkle water on it to keep it moist.
5. In a saucepan, stir in 3/4 can of the coconut milk, and when it
boils, add 3/8 cup of vegan sugar.
6. When the rice is cooked, put it in a large container, and
quickly add the coconut milk mixture. Stir with a wooden spoon
until well-blended. Let it sit, covered with a clean cloth,
until cool enough to eat
7. In the same saucepan, heat up the rest of the coconut milk.
When it boils, add the vegan sugar and the cornstarch mixture.
Fix to taste. The sauce should be quite sweet and gravy-thick.
8. Peel the mangoes and slice them into bite-size pieces.
9. Spoon the sweet rice on a plate, top with coconut milk, and
sprinkle some of the beans on top, then arrange the mangoes
slices on the side.
Hope this wasn't too complicated. It's pretty hard to write this down
without wanting to show you step by step. Besides, I don't usually
measure the ingredients; I just fix it to taste.
-Wila
Wilasinee Chunbomrung
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Serves:
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