Khanom Khao Neow

Khanom Khao Neow is a delightful Thai dessert made from sticky rice, enriched with protein from mung beans and coconut cream. This creamy and chewy treat is not only delicious but also offers a unique twist to traditional Thai desserts.

Ingredients

• Sticky rice - 100 grams
• Mung beans - 50 grams
• Coconut milk - 150 milliliters
• Sugar - 30 grams
• Salt - 1/4 teaspoon
• Vanilla extract - 1/2 teaspoon
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Soak the sticky rice in water for at least 4 hours or overnight, then drain.
2. Soak the mung beans in water for 2 hours, then drain and steam them for 20 minutes until soft.
3. In a pot, combine the coconut milk, sugar, and salt over medium heat until the sugar dissolves. Remove from heat and stir in the vanilla extract.
4. In a steamer lined with banana leaves or a cloth, place half of the soaked sticky rice and spread it evenly. Layer the cooked mung beans on top, followed by the remaining sticky rice.
5. Pour half of the coconut milk mixture over the layered rice and beans, reserving the rest for serving.
6. Cover with a lid and steam for 30-35 minutes until the sticky rice is fully cooked and translucent.
7. Once done, remove from the steamer and let it cool for a few minutes before slicing into squares.
8. Serve warm or at room temperature, drizzled with the remaining coconut milk mixture and garnished with sesame seeds.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• High in protein from mung beans, promoting muscle health.
• Contains healthy fats from coconut milk, beneficial for heart health.

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