Khao Niew Moon (Glutinous Rice with Toppings)
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Khao Niew Moon (Glutinous Rice with Toppings)
Khao Niew Moon is an ancient Thai dessert made from glutinous rice, coconut milk, sugar, and salt to make sweet, salty, and creamy taste. This kind of glutinous rice is served with various toppings such as Sungkaya topping, dried fish topping, shrimp topping, etc. It is served in all occasions.
Ingredients
1 kg. (5 1/2 cups) long grain sticky rice
1 piece alum
440-500 g. (1 3/4-2 cups) thick coconut milk
300 g. (1 1/2 cups) sugar
30 g. (3 tbsp.) salt
Methods
1. Soak the sticky rice at least 3 hours.
2. Wash the rice 3 times. Drain.
3. Place the rice in a steamer tray lined with muslin. Steam until done for 20-25 minutes
.4. Mix salt, coconut milk, and sugar will. Bring to boil and strain through muslin.
5. When the rice done, mix the prepared coconut milk with the rice. Scramble the mixture.Serve with toppings such as Sungkaya or other ripe fruits such as mangoes or durians.
Preparation of Thick coconut milk
Ingredients
2 cups (500 g. coconut meat) coconut milk
30 g. (2 tbsp.) rice flour
5 g. (1 1/2 tsp.) salt
30 g. (2 tbsp.) sugar
Methods
Mix well the mixture. Bring to boil and stir over the heat.
Preparation of Sungkaya Topping
Ingredients
190 g. (3/4 cups) thick coconut milk
200 g. (1 cup) palm sugar
6-7 (1 1/2 cups) eggs
3 pandanus leaves (cut into pieces)
Methods
Mix well sugar, coconut milk and eggs. Hand mix all the mixture together with pandanus leaves.Strain the mixture with muslin. Steam over boiling water for 20 minutes.
Makes:10 persons.
Preparation of Shrimp Topping
Ingredients
1/2 cup finely chopped fresh shrimp
1 cup (120 g.) finely chopped coconut meat
2 tsp. coriander’s root pounded with ground pepper
1/4 cup Cooking oil
2-3 tsp. salt
2-3 tbsp. sugar
1 tbsp. finely chopped kaffir lime leaves
1/2 tbsp. food coloring (red/orange)
Methods
1. Chop shrimp and grated coconut meat and mix well with food coloring.
2. Heat the pan. Add coriander’s root, shrimp, and grated coconut meat. Mix all together.Seasoning with salt and sugar. Garnish with Kaffir lime leaves.
Makes:10 persons.
Preparation of Dried Fish Topping
Ingredients
1 cup dried fish
2 tbsp. cooking oil
1/2 cup sugar
1/4 cup fried shallots
Methods
Stir fry the dried fish until crisp over the lower heat. Add sugar and fried shallots.
Khao Niew Moon is an ancient Thai dessert made from glutinous rice, coconut milk, sugar, and salt to make sweet, salty, and creamy taste. This kind of glutinous rice is served with various toppings such as Sungkaya topping, dried fish topping, shrimp topping, etc. It is served in all occasions.
Ingredients
1 kg. (5 1/2 cups) long grain sticky rice
1 piece alum
440-500 g. (1 3/4-2 cups) thick coconut milk
300 g. (1 1/2 cups) sugar
30 g. (3 tbsp.) salt
Methods
1. Soak the sticky rice at least 3 hours.
2. Wash the rice 3 times. Drain.
3. Place the rice in a steamer tray lined with muslin. Steam until done for 20-25 minutes
.4. Mix salt, coconut milk, and sugar will. Bring to boil and strain through muslin.
5. When the rice done, mix the prepared coconut milk with the rice. Scramble the mixture.Serve with toppings such as Sungkaya or other ripe fruits such as mangoes or durians.
Preparation of Thick coconut milk
Ingredients
2 cups (500 g. coconut meat) coconut milk
30 g. (2 tbsp.) rice flour
5 g. (1 1/2 tsp.) salt
30 g. (2 tbsp.) sugar
Methods
Mix well the mixture. Bring to boil and stir over the heat.
Preparation of Sungkaya Topping
Ingredients
190 g. (3/4 cups) thick coconut milk
200 g. (1 cup) palm sugar
6-7 (1 1/2 cups) eggs
3 pandanus leaves (cut into pieces)
Methods
Mix well sugar, coconut milk and eggs. Hand mix all the mixture together with pandanus leaves.Strain the mixture with muslin. Steam over boiling water for 20 minutes.
Makes:10 persons.
Preparation of Shrimp Topping
Ingredients
1/2 cup finely chopped fresh shrimp
1 cup (120 g.) finely chopped coconut meat
2 tsp. coriander’s root pounded with ground pepper
1/4 cup Cooking oil
2-3 tsp. salt
2-3 tbsp. sugar
1 tbsp. finely chopped kaffir lime leaves
1/2 tbsp. food coloring (red/orange)
Methods
1. Chop shrimp and grated coconut meat and mix well with food coloring.
2. Heat the pan. Add coriander’s root, shrimp, and grated coconut meat. Mix all together.Seasoning with salt and sugar. Garnish with Kaffir lime leaves.
Makes:10 persons.
Preparation of Dried Fish Topping
Ingredients
1 cup dried fish
2 tbsp. cooking oil
1/2 cup sugar
1/4 cup fried shallots
Methods
Stir fry the dried fish until crisp over the lower heat. Add sugar and fried shallots.
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