John Myers
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Khao Niau (sticky Rice) with Chocolate Mousse and Fruit
The perfect khao niau (sticky rice) with chocolate mousse and fruit recipe with a picture and simple step-by-step instructions.
For the mousse
- 2 Pc. Bitter chocolate
- 4 Pc. Eggs
- 0,25 liter Cream lex
For the rice
- 120 g Sticky rice
- 1 Can Coconut milk
- 3 tbsp Sugar
For the fruits
- 1 Pc. Mango
- 15 Pc. Longane
- 1 Pc. Papaya
- 1 Pc. Pineapple fresh
- Chilli salt
For the mousse:
- It is best to prepare the mousse a day in advance. To do this, melt the chocolate in a warm bath. Separate the egg yolk and egg white, beat the egg white. Stir the egg yolks into the chocolate, fold in the egg whites. Beat the cream and fold into the mixture as well. Chill the chocolate mousse.
For the “Khao Niau” sticky rice:
- Soak the glutinous rice in cold water overnight. Drain well on a sieve, put in a saucepan with water, the water level should be about 1 cm above the rice, bring the rice to the boil. Then cover and simmer over low heat for about 20 minutes. Bring coconut milk with the sugar and a pinch of salt to the boil and thicken a little, then add to the sticky rice and refrigerate overnight.
To serve:
- Arrange a scoop of sticky rice and a scoop of chocolate mousse on a plate, add the fruits separately. Add coarse salt and chili powder to the pineapple.
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