Kaoneaw Mamong (Thai Sweet Rice with Mangoes)

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Recipe submitted by wila@seashell.SEAS.UCLA.EDU (Wilasinee Chunbomrung/)

Kaoneaw Mamong (Thai Sweet Rice with Mangoes)

Ingredients (use vegan versions):

3 cups of Sweet rice
1 can of coconut milk
1/2 cup of 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. Its 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 wila@seas.ucla.edu

Maybe you mean yellow lentils by small yellow beans?

Archived comment by: laura

maybe its roasted soynuts. What is the mystery bean...stay tuned..haha

Archived comment by: dave

You mean peeled split mung beans. Golden Anchor Brand packages them in a 14 ounce bag, imported from Tung Lieng Trading Co, LTD, Bangkok.

Archived comment by: theodre

This was really good! I liked the sticky rice, and I liked the mangoes, but they didn't go together well. I wonder if something else would go together better.

Archived comment by: noam

Dose any one know how to roast the Mung Beans (yellow beans) for the topping?

Archived comment by: miyo

this is sooo good. i would eat it for every meal if i could. i prefer it hot...when it gets cold it turns into a sort of chewy soggy log.

Archived comment by: bucket