Monday, May 11, 2009

Kao Neeo Moon (Thai Sticky Rice Steeped in Coconut Milk)

1 lb sticky rice1 tbsp salt
3/4 cup sugar
2 1/4 cup coconut milk

Prepare the sticky rice as per our detailed instructions. Dissolve salt and sugar in the coconut milk, and heat stirring to prevent lumps. When coconut milk boils, remove from heat and set 3/4 cup aside to be used when serving. Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut milk. Stir vigorously, and cover, and set aside for awhile to allow coconut milk to mingle with the rice thoroughly. 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.

Shrimp Topping
1 cup finely chopped shrimp
1 cup grated coconut1 tsp finely chopped coriander root
1 tsp pepper
2 tbsp cooking oil
2-3 tsp salt
3 tbsp sugar
2 tbsp finely chopped fresh kaffir lime leaves

Chop shrimp and coconut together and add a little yellow food coloring. Pound pepper and coriander root in a mortar and pestle until ground and mixed thoroughly, and fry in the oil until fragrant, then add shrimp and coconut and fry until done, seasoning to taste with salt and sugar. Remove from pan and sprinkle with chopped coriander.

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

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

Candied Coconut Topping

2 cups shredded coconut1
1/2 cups palm sugar1
1/2 cups water scented with jasmine essence


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

Shrimp Topping.

Custard Topping .

Candied Coconut Topping .

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