Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes
- 2 tablespoons toasted sesame seeds
Special Equipment Needed:
- Rice cooker
- Colander
- Bowl
- Saucepan
- Spatula
Step-by-Step Instructions:
1. Rinse the glutinous rice in a colander until the water runs clear.
2. Place the rice in a rice cooker and add 2 cups of coconut milk, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt.
3. Cook the rice according to the instructions of the rice cooker.
4. While the rice is cooking, peel and dice the mangoes.
5. When the rice is done cooking, transfer it to a bowl and mix in the diced mangoes.
6. Place the mixture in a greased 9-inch cake pan and press it down firmly.
7. Place the cake pan on a baking sheet and bake in a preheated 350°F oven for 25 minutes.
8. Meanwhile, heat the remaining coconut milk in a saucepan over medium heat.
9. Add the remaining sugar and stir until dissolved.
10. Remove from heat and stir in the toasted sesame seeds.
11. When the cake is done baking, let it cool for 10 minutes.
12. Pour the coconut milk mixture over the cake and let it cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 9-inch cake
Nutritional Information:
Calories: 590
Fat: 18g
Carbohydrates: 95g
Protein: 7g
Substitutions for Ingredients:
- Coconut milk can be substituted with almond milk or soy milk.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Sesame seeds can be substituted with toasted peanuts or almonds.
Variations:
- The cake can be topped with fresh fruit such as strawberries, blueberries, or kiwi.
- The cake can be served with a scoop of ice cream or whipped cream.
Tips and Tricks:
- Make sure to use ripe mangoes for the best flavor.
- Toasting the sesame seeds before adding them to the coconut milk mixture will add a nutty flavor to the cake.
Storage Instructions:
Khanom Wong Khao Niew Mamuang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 1-2 minutes.
Presentation Ideas:
Khanom Wong Khao Niew Mamuang can be served on a platter or in individual plates.
Garnishes:
The cake can be garnished with fresh fruit, toasted sesame seeds, and/or shredded coconut.
Pairings:
Khanom Wong Khao Niew Mamuang pairs well with a cup of Thai iced tea or a glass of coconut milk.
Suggested Side Dishes:
This cake pairs well with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cake is too dry, add more coconut milk before baking.
- If the cake is too sweet, reduce the amount of sugar used.
Food Safety Advice:
Make sure to store the cake in the refrigerator and consume within 3 days.
Food History:
Khanom Wong Khao Niew Mamuang is a traditional Thai dessert that is often served during special occasions.
Flavor Profiles:
Khanom Wong Khao Niew Mamuang has a sweet and nutty flavor with a hint of coconut.
Serving Suggestions:
Khanom Wong Khao Niew Mamuang can be served as a dessert or snack.
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Region: Thai