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Khao Neow Moon
 Thai Sticky Rice in Coconut Milk
CLICK for BIG Image - Khao Neow Moon - Thai Sticky Rice in Coconut Milk

Ingredients
1 lb sticky rice
1 tbsp salt
3/4 cup palm sugar
2 1/4 cup coconut milk

Method
Prepare the sticky rice as per our detailed instructions.
1. Dissolve salt and sugar in the coconut milk
2. heat stirring to prevent lumps
3. When coconut milk boils, remove from heat and set 3/4 cup aside to be used when serving
4. Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut milk
5. Stir vigorously, and cover, and set aside for awhile to allow coconut milk to mingle with the rice thoroughly
6. When serving, spoon some of the coconut milk set aside earlier over the rice before adding toppings (see below).

Note: be sure to mix warm coconut milk with sticky rice immediately after the sticky rice is finished cooking.

 

 

Toppings

Ingredients - Prawn Topping
1 cup finely chopped fresh prawns
1 cup grated coconut
1 tsp finely chopped coriander root
1 tsp thai pepper
2 tbsp cooking oil
2-3 tsp sea salt
3 tbsp palm sugar
2 tbsp finely chopped fresh kaffir lime leaves
1/2 tsp tumeric

Method
1. Chop shrimp and coconut together
2. Pound pepper, tumeric and coriander root in a mortar and pestle until ground and mixed thoroughly
3. fry in the oil until fragrant, then add shrimp and coconut and fry until done, seasoning to taste with salt and sugar
4. Remove from pan and sprinkle with chopped coriander.

Ingredients - Custard Topping
1 cup coconut milk
1/2 lb palm sugar
4 eggs

Method
1. Mix coconut milk, palm sugar and eggs, beat
2. steam in double boiler over vigorously boiling water for 25-30 minutes.

Ingredients - Candied Coconut Topping
2 cups shredded coconut
1 1/2 cups palm sugar
1 1/2 cups water scented with jasmine essence

Method
1. Mix palm sugar with the water, heat until dissolved
2. add coconut and cook over low heat to a thick, syrupy consistency
3. Cool, then place in a lidded container scented with a fragrant candle.

 

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