Indulge in the exquisite flavors of Thailand with this recipe for fragrant Longan Sticky Rice (Khao Mao Pia Longan), a delightful dessert that's both visually stunning and incredibly delicious. The creamy texture of the perfectly cooked sticky rice, infused with the sweet aroma of coconut milk, pairs harmoniously with the juicy sweetness of longan fruit. This traditional Thai dessert is surprisingly easy to make, offering a taste of authentic Thai cuisine right in your own kitchen. The subtle sweetness and delicate balance of flavors make it the perfect ending to any meal, or a delightful treat any time of day.
This recipe provides a step-by-step guide, ensuring you can master the art of making Longan Sticky Rice with ease, regardless of your cooking experience. From preparing the sticky rice to creating the luscious coconut milk sauce, we'll walk you through each stage, ensuring a successful and delicious outcome. Get ready to tantalize your taste buds with this irresistible Thai dessert!
Tools Needed
- Pot
- Spoon
Ingredients
- Glutinous rice
- White granulated sugar: 400 grams
- Pandan leaves: 5-7 leaves
- Longan
- Coconut milk: 500 ml
- Salt: 1-2 teaspoons
- Water: 1200 ml
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash the glutinous rice thoroughly with several changes of water until the water runs clear. Remove any rice husks that float to the surface.
- Remove the seeds and peel the longan fruit. (Use a spoon to gently remove the seeds)
Step 2. Cook the Sticky Rice and Longan
- In a pot, combine 1200 ml of water, 400 grams of white sugar, and 5-7 pandan leaves. Stir until the sugar dissolves completely.
- Bring the sugar syrup to a boil. Then, add the glutinous rice and longan.
- Cook the rice and longan in the syrup until the rice is soft and the longan is tender.
Step 3. Prepare the Coconut Milk
- In a separate pot, heat 500 ml of coconut milk with 4-5 pandan leaves and 1-2 teaspoons of salt until hot.
Step 4. Serve the Dessert
- Serve the cooked sticky rice with longan, generously pouring the warm coconut milk over it.
Read more: Thai Custard with Sweet Coconut Sticky Rice Recipe
Tips
- For a less mushy texture, use just enough warm water when cooking the rice.
- The perfect amount of sweetness and creaminess is achieved by balancing the sugar syrup and coconut milk.
Nutrition
- Calories: 600-700
- Fat: 25-35g
- Carbs: 100-120g
- Protein: 5-7g
FAQs
1. Can I use canned coconut milk instead of fresh coconut milk?
Yes, canned coconut milk works well! Just make sure to use full-fat coconut milk for the richest flavor and creaminess.
2. What if my sticky rice is too sticky or too dry?
If it's too sticky, add a little more water next time. If it's too dry, add more water while cooking, stirring gently to prevent burning.
3. Can I substitute the longans with other fruits?
Yes! Mangoes, lychees, or even fresh berries would be delicious substitutes. Adjust the sweetness of the coconut milk accordingly.
This fragrant Longan Sticky Rice recipe is a delightful journey into the heart of Thai dessert culture, offering a simple yet elegant treat that's perfect for any occasion. With its creamy texture and harmonious blend of sweet and subtly floral flavors, this dessert is sure to become a new favorite. Enjoy the sweet reward of your culinary efforts – a taste of Thailand in every bite!