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Thai sticky rice with coconut and mango - Page 2
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  1. #11
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    Quote Originally Posted by peanutbutter
    How to make a topping bit? Nam kra ti. I think has to thicken it with flour. But what type of flour? And what can be used in substitue if we can not find asian shop around? Thank you kha.
    PS: is that the same flour we put on Hor Mok (coconut milk) topping?
    Naam Ga Ti = น้ำกะทิ or coconut milk/cream for sweet sticky rice topping:

    Ingredients:
    1 cup - Coconut milk, the best coconut milk is produced from the first squeeze of grating.
    1 tablespoon - Rice flour or Corn flour
    1/2 Teaspoon - Salt
    1 tablespoon - White sugar

    Warm coconut milk over low heat, add salt, and sugar, keep stirring. Dissolve rice flour or corn flour with fresh water, pouring on the cooking coconut milk, stir constantly to mix well, turn off the heat.

    Coconut milk for Hor Mok topping: same ingredients but NO sugar, the natural sweetness from coconut milk is enough, reduce the amount of salt .

  2. #12
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    sad

    thank you Mel, I'll try with corn flour. I think this " Khao Neaw Moon " will go very well with peach or appricot too. (can)

  3. #13
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    Re: Thai sticky rice with coconut and mango

    That makes me hungry! It sounds awesome! Cambodians are fond of this dessert too, especially with durian. We don't eat much sticky rice with other toppings (I never tried mango or any other fruits).
    Another topping uses a kind of custard, made of eggs. It's delicious.

  4. #14
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    Re: Thai sticky rice with coconut and mango

    kow niew , believe it's a lao import...paul au you lucked out on the mango's. Not all varieties will ripen to a unique soft sweetness.

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