Khao Niew Tua Daeng

Khao Niew Tua Daeng is a vibrant Thai brunch dish featuring sticky rice paired with tender red beans in a luscious coconut sauce. This dairy-free delicacy is both satisfying and nutritious, perfect for starting your day on a flavorful note.

Ingredients

• Sticky rice - 150 grams
• Red beans (cooked) - 100 grams
• Coconut milk - 200 ml
• Brown sugar - 30 grams
• Salt - 1/4 teaspoon
• Pandan leaves - 2 pieces (optional for aroma)
• Sesame seeds (toasted) - 1 tablespoon (for garnish)
• Fresh mango slices - 100 grams (for serving)

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 30 minutes.
2. In a pot, combine the soaked sticky rice and 200 ml of water. Cover and steam for about 20 minutes or until the rice is tender and sticky.
3. While the rice is cooking, prepare the coconut sauce by combining coconut milk, brown sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, but do not let it boil.
4. Add the cooked red beans to the coconut sauce and simmer for an additional 5 minutes, allowing the flavors to meld.
5. If using, tie the pandan leaves in a knot and add them to the coconut mixture for extra aroma during the last 2 minutes of cooking.
6. Once the sticky rice is cooked, remove it from the steamer and let it cool slightly before serving.
7. To serve, place a portion of sticky rice on a plate, top with the red bean and coconut sauce, and garnish with toasted sesame seeds and fresh mango slices.

Nutrition

• Calories: 380
• Protein: 7 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 12 g
• Unsaturated Fat: 2 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber from red beans, promoting digestive health.
• Coconut milk provides healthy fats and can enhance heart health when consumed in moderation.

Tags