C/w Nana: Sweet Rice with Mango & Custard (ເຂົ້າໜຽວໝາກມ່ວງ == Khao Niow Mak Muang)
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- Опубліковано 3 лип 2013
- Khao Niow Mak Muang (ເຂົ້າໜຽວໝາກມ່ວງ) is a sweet rice and coconut dessert topped with mango slices. In this video I will show the mango topping, as well as a custard topping. The custard (sangkhaya - ສັງຂຍາ - สังขยา) is a Portugese-influenced dessert which dates back to the 17th century royal Thai kitchen in Ayuthaya.
INGREDIENTS FOR THE RICE BASE:
2 cups White Glutinous (sticky) Rice
1 cup Purple rice [if you can't find purple, use more white]
2 560ml cans Coconut Milk
1 tsp Salt
1 cup Sugar
INSTRUCTIONS FOR THE RICE
1. Mix the white and purple rice together and soak overnight.
** If you don't have time to soak overnight, soak at least 1 hour.
2. Steam the rice in a huat (steamer basket) until soft.
** It will take around 15-20 minutes for the rice to cook.
3. Pour the 2 cans of coconut milk and 1 tsp salt into a large pan.
** Start with high heat, then lower to medium when it starts to boil.
** Stir the coconut milk occasionally so it doesn't burn.
** Heat it for about 10 minutes.
4. After the coconut has thickened, remove from heat and add sugar.
** Mix the sugar into the coconut really well.
5. Add the cooked rice into the coconut milk and stir.
** After it has been mixed well, taste it.
** Add more sugar, if desired.
** Allow the rice and coconut milk to cool.
INGREDIENTS FOR SANGKHAYA
1 pkg Thai Custard Mix (optional)
1 tsp Salt
1 560ml can Coconut Milk
1 cup Sugar
4 whole Eggs
8 Egg Yolks
INSTRUCTIONS FOR SANGKHAYA
1. Mix all the ingredients in a large mixing bowl.
** If you can't find the Thai custard mix, you can leave it out.
** Blend really well and make sure there are no chunks.
2. Pour the custard mixture into a shallow baking pan.
** Keep the custard mix LESS THAN 2 inches thick.
** If you pour the custard on too thick, it will take longer.
3. Put the pan into a steamer.
** It will take about 30 minutes to cook.
4. Check the custard with toothpick.
** If the toothpick comes out clean, it is done.
5. Allow the custard to cool before slicing.
INGREDIENTS FOR COCONUT GLAZE
1 560ml can Coconut Milk
1/2 tsp Salt
INSTRUCTIONS FOR COCONUT GLAZE
1. Pour the can of coconut milk and 1/2 tsp salt into another pan.
** Start with high heat, then lower to medium when it starts to boil.
** Stir the coconut milk occasionally so it doesn't burn.
** Heat it for about 10 minutes.
2. Allow the coconut to cool before using.
PUTTING IT ALL TOGETHER
1. Scoop some of the sweet coconut rice into a plate.
** Make sure the rice was allowed to cool.
2. Add your topping of choice.
** You can top with slices of mango or custard.
** Drizzle some coconut glaze on top.
** I don't add glaze on top of the sangkhaya, but you can try.
3. ENJOY!
If you tried this or any of my other recipes, please post your results on my Facebook fan page at / cookingwithnana or on my Google+ page at plus.google.com/1140066147833...
:: Cooking with Nana: Sweet Rice with Mango & Custard (ເຂົ້າໜຽວໝາກມ່ວງ == Khao Niow Mak Muang)
Hosted by Nana Sanavongsay
Filmed & Edited by Alisak Sanavongsay
"Ma Der, Ma Der" means "Please come join us" in Lao language.
Also follow me on these other Social Networks:
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![PURPLE STICKY RICE: Mov Nplaum Ntshaav [Cooking w/Grandma]](/img/n.gif)
Ignore those insulting comments ma'am.
You're doing good jobs in introducing our amazing culinary to the world.
I'm Thai and I don't see anything bad about this video.
Saritpong Wongsri thank you! ❤️
Nana, don't pay attention to these people. Keep the receipt coming I love to watch your videos. And I've learned a lot. Thank you!
Mol H you're welcome and thanks for the encouragement
Also, thank you so much for the written instructions. So extremely helpful! I know making these videos and writing out the instructions is a lot of work and I really appreciate all you do. Keep these videos coming!!
Thanks Nana, I enjoy all your recipe. looks good!
I've been craving this and we're going to make it as a dessert for our friends tonight. Thank you for an awesome video Euy Nana.
Thank you Nana for teaching my wife how to cook. I love everything she makes so far.
Kevin Limsavanh Thank your wife for watching and learning. :)
I will definitely try to make it. Thank you for the recipe!
love all of your videos, thank you for showing me how to cook delicious Lao food again , i live far away from my family for almost 30 years now, I usually don't get to eat what they cook and see how they cook, thanks to you now I can cook all of the good food for me and my family, God blessed
Hi Nana ,Thanks for the recipe my husband love this desert , I already bough all of the ingredients a long time ago but don't know how to make it, thanks for your video now I will make it for sure.
Thank you so much for sharing your recipe. I love love love your videos.😍💖👍🏻👍🏻
nana just ignored all those negative, stupidity ppl. they're jeolous, that's all. love your recipes n willing to supports u. period.
You did a very good job, thank you very much Nana.
Another great video. I can't wait to try it.
เป็นตาแซ่บหลายขอบใจเด้อได้ จะลองทำดู
ข้าวเหนียวมะม่วงสูตรนี้ดูอร่อย!!!ขอบคุณสำหรับการอัปโหลด!!!
Thank you Nana me and my daugther we love all your receipe i can learn how to cook alots from you lalely ,we love all your desert they look so yummy,,,,
Thanks a million times!!
I will try this and let you know how it turn out. I been wanted to try it for awhile. Thanks for sharing.
I love your VDOs. thank you for sharing. I can't wait to try it. You are a great cook :-)
This is one of my favorite desserts!
If you use all purple rice, it might be too hard. Use all white rice or mix in a little purple. The sangkhaya topping doesn't get coconut topping because it already sweet, but it doesn't hurt if you love coconut.
This looks so Good, I must make this
I am Lao American, Thank you so much for making this great video. I had learned a lot from you.
Red Rose you're welcome. Glad to help
My fav dessert! Mango sticky rice! Ignore all the negative comments Nana! You cook it and call it whatever you want. Some people just dont have a life!!! 😍😘🤗
Looks delicious
Thank you for making this. I have missed our sunday market in Tampa since everything has shut down.
yummy, love sweet sticky rice with coconut milk.
Thank you Nana!Kop chai!
Delicious!!! Thank you!
These desserts look very nice and colorful after coconut cream and sesame seeds.
Yummmmmy ! Thank you
so empowering...I am going to make this!!! Thank you so much!!!
Fue Khang Good luck and please share your experience after you make it.
I watch Nana too!!!
thanks for sharing. i love seeing your cooking. do you have BBQ/ how to cook BBQ ?.
I love your channel!
Is there another way to cook the rice or do you have to use that kind of steamer?
Good Demo , Thanks
puppylovebichon thanks for watching.
Yume i want it nice yes for me
What kind of steamer are you using for the custard 🍮
Did you keep some coconut milk out for topping?
Using Thai Custard Mix Pandan flavor to make Sangkhaya was simply genius on your part. I can't wait to make it. Thank you for sharing this recipe. One question; do you think I can cut the recipe in half for the Sangkhaya? Many thanks.
yes, you can cut the recipe as much as you like.
Thank you for this video! I would love to make this.. Question, I bought some purple sticky rice @ the grocery store, but the directions were in Chinese. Can you please tell me how much water do I add to make the rice.. Thank you Kindly. Mahalo
nikki ryan you have to soak the rice in water first. Don’t have to measure the water, just enough to cover the rice. After a few hours of soaking, rinse and steam the rice.
Nana, it looks delicious! The one with the custard topping doesn't get coconut sauce and sesame seeds on it? Also, can you use only purple glutinous rice or does it have to be a combination of both the purple and regular glutinous rice? I would think using only purple rice would give it a deeper purple color, which would be prettier.
Yes, some people call it black glutinous rice, but it looks more like dark purple to me.
No , not yet . I will watch later. Thank for reply. Nana.
พี่สาวนานา,นี้เป็นวิดีโอคลิปที่ดีและให้ข้อมูลดีมาก.ขอบคุณสำหรับการอัปโหลด!!!
I enjoy your videos very much!
In this particular video, I would recommend saying "black glutinous rice" instead of "purple rice" because there's no such thing out there. I use that term as well because it does turn purple after you cook it; however, it's good to inform pple of the proper name so they don't get confused when looking for the rice. Lol
Keep making more videos... Perhaps more vegetarian...?? :)
Malaesia Xyooj yep I been looking and actually saw both but didn't know which one to buy.
Nana! Thank you for the recipe! But I accidentally got the pudding mix instead of custard…will it still be the same?
Hmm. sorry for the late response. I'm not sure what pudding mix you got. did you end up trying it?
When you said purple rice, do you mean glutinous black rice? It looks delicious! I can't wait to make it. Thank you very much for sharing your recipes.
Nana could you please do a video of kao thom
dsomlit, yes I have been pretty busy. :) I haven't had much time to make more videos, but I did post kanom muntone and crawfish recently. Did you see those already?
Why there is purple rice still has a hard part???
Next time can you show us the package are brand you use for the purple rice.
Julia Att The purple rice I used didn't have any brand. If you can't find the purple rice, you can use white sticky (glutinous) rice.
so good i want to eat all maybe i will ask u cook for me
Thank you ຂອບໃຈ
Unk Sah You're welcome! Thank you for watching...
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ຂອບໃຈ ນານາ
Didn't see new video from Nana fro a while, Nana must have been very busy these days..
👍😋🙏❤🌹
Thank you LAOFR.NET for sharing my videos. Merci! Kop chai lai lai.
VDO selected by LAOFR.NET !
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It's Thai dessert. I want you change your video name.
en.m.wikipedia.org/wiki/Mango_sticky_rice#
Ps. It's called Mango Striky rice.Ps2. WTF! You stole a lot of Thai dessert to become Laos dessert. Ps3. Sorry for week english language
วลักษณ์ คงแนวดี in English, sticky rice is also called 'sweet rice.' Also since the beginning I never claimed this dessert for Laos. Some people don't read the video description, but I have a lot of information in there. Some people get upset because they don't understand what I wrote or said in the video and translate the wrong way.
Don't you know how to read citing?? You give credit to those deserve the credit. In American english, when you use sources from other, you cite the source you get it from. I'm not the greatest with english but I do see citing and credit given to " 17th century Thai kitchen. Yes, is Portuguese is fluence. 555 you idiot. Thai siam only eat jasmine rice back in the day, essan, northern Thailand aND Lao on sticky rice.
donniejang 555 I'm very confuse. WTF you type. what's wrong? I posted wiki link because it's famouse website and English language. Everyone can understand it. Nort and Esan eat sticky rice. Nort and Esan is Thailand's part. We have a lot of rice not only Jasmin rice. so idiot.
Ps. Is it my falut that I posted American's Website?
Ps2. I'm not good at english language. I know but "I'm not greatest in English." It's wrong Grammar. Greatest is Superative. if you want to use, you should type "The greastest". I advice "I'm not good at English language or My english is week.
Ps3.You're idiot. (insult in turn)
วลักษณ์ คงแนวดี and donniejang. Thank you both for you passion. No need to insult each other, please. I think you are just misunderstanding each other.
วลักษณ์ คงแนวดี your English is pretty good, maybe better than a lot Americans I know. :-)
I think you came to my videos because this post facebook.com/permalink.php?story_fbid=687088811466715&id=100004968060536
I don't think this person understands the purpose of my videos. The video is just to teach people how to cook. I never claim this to be from Laos. That person is interpreting my video in the wrong way.
You seem very knowledgeable about the history of Thai desserts. Maybe you should get together with your friends and make a video about the history. That will be very interesting. I will help you share the video!
All these people posting comments on my videos are just wasting their own time. Everyone who watches and understands what I show and said in the video will know that I am not claiming the origin of the dessert.
If you make a video and share with the world, that would be more helpful for everyone.
Is there another way to cook the rice or do you have to use that kind of steamer?
Just cook it in a rice cooker. Or steam it in a wire mesh container or muslin bag.