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Lao Coconut Sticky Rice Dessert
Khao Niao Mak Phrao
A sweet and comforting dessert made from steamed sticky rice mixed with sweetened coconut milk and fresh coconut flesh, often served warm.
ð§ ææ
- 2 cups Sticky rice
- 3 cups Water(for soaking and steaming)
- 1 can Coconut milk(full-fat, about 400ml)
- 1/2 cup Sugar(adjust to taste)
- 1/4 tsp Salt
- 1/2 cup Fresh coconut flesh(grated or thinly sliced)
ðšâð³ äœãæ¹
- 1
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in fresh water for at least 4 hours or overnight. Drain well.
- 2
Steam the soaked sticky rice for about 20 minutes, or until tender and translucent. Alternatively, cook in a rice cooker according to package directions.
- 3
While the rice is steaming, gently heat the coconut milk in a saucepan over low heat. Do not boil.
- 4
Stir in the sugar and salt until dissolved. Add the fresh coconut flesh and mix well.
- 5
Once the sticky rice is cooked, transfer it to a bowl. Pour the warm coconut milk mixture over the rice and gently fold to combine. Let it sit for about 10-15 minutes to allow the rice to absorb the liquid.
- 6
Serve warm. This dessert can be enjoyed on its own or with fresh fruit.
ð¡ ããã®ã³ã
- âFor a richer flavor, use full-fat coconut milk.
- âAdjust the sugar to your preferred sweetness level.
- âEnsure the sticky rice is properly steamed for the best texture.
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- Add a few drops of pandan extract for a subtle green color and aroma.
- Top with toasted sesame seeds or roasted peanuts for added crunch.