{"id":138119,"title":"Mango sticky rice autentic","modified":"2026-06-15T09:24:21+02:00","plain":"Desertul thailandez clasic cunoscut sub numele de khao niaow ma muang (orez lipicios cu mango) este pur \u0219i simplu divin. \n\n\n\nCelebru \u00een m\u00e2ncarea stradal\u0103 thailandez\u0103 \u0219i \u00een restaurantele thailandeze din \u00eentreaga lume, acest desert tropical pe baz\u0103 de orez cu lapte are un gust irezistibil \u0219i se prepar\u0103 u\u0219or acas\u0103.\n\n\n\nMango sticky rice \u00eentr-o pia\u021b\u0103 din Bangkok\n\n\n\n\u00cen buc\u0103t\u0103ria thailandez\u0103, orezul lipicios este alimentul de baz\u0103 \u00een nordul \u0219i nord-estul \u021b\u0103rii (Isaan) \u0219i este folosit frecvent \u0219i \u00een tot felul de deserturi thailandeze.\n\n\n\nPentru mango sticky rice, orezul lipicios se g\u0103te\u0219te la abur \u0219i se amestec\u0103 cu crem\u0103 groas\u0103 de cocos \u0219i zah\u0103r. Se serve\u0219te al\u0103turi de mango galben, dulce \u0219i perfect copt, cu un plus de crem\u0103 de cocos deasupra, iar la final se presar\u0103 adesea boabe galbene crocante de mung. Pe scurt, \u00eel ador. Dar trebuie s\u0103-\u021bi plac\u0103 nuca de cocos.\n\n\n\n\n\n\n\nSfaturi pentru un mango sticky rice reu\u0219it\n\n\n\nOrezul lipicios thailandez \u00eendulcit cu zah\u0103r \u0219i crem\u0103 de cocos este baza multor deserturi thailandeze \u0219i este esen\u021bial pentru aceast\u0103 re\u021bet\u0103 de mango sticky rice.\n\n\n\nPentru a preg\u0103ti orezul lipicios, po\u021bi folosi re\u021beta mea de orez lipicios thailandez. Totu\u0219i, va trebui s\u0103-l cl\u0103te\u0219ti \u0219i mai bine, ca s\u0103 \u00eendep\u0103rtezi tot amidonul de la exteriorul fiec\u0103rui bob \u00eenainte de g\u0103tirea la abur.\n\n\n\nSpal\u0103 orezul de aproximativ 6 ori la \u00eenceput, frec\u00e2ndu-l u\u0219or ca s\u0103 elimini cea mai mare parte a amidonului. Apoi las\u0103-l la \u00eenmuiat \u00een ap\u0103 timp de 6 ore. Acesta este pasul care dureaz\u0103 cel mai mult \u00een aceast\u0103 re\u021bet\u0103 de mango sticky rice, a\u0219a c\u0103 planific\u0103 din timp preg\u0103tirea orezului. \n\n\n\nDup\u0103 a \u0219asea cl\u0103tire, c\u00e2nd adaugi din nou ap\u0103, aceasta trebuie s\u0103 fie limpede, nu albicioas\u0103 de la amidon. Dac\u0103 este \u00eenc\u0103 tulbure, mai cl\u0103te\u0219te orezul de c\u00e2teva ori.\n\n\n\nDac\u0103 nu inten\u021bionezi s\u0103 serve\u0219ti imediat acest desert thailandez, acoper\u0103-l cu o pung\u0103 de plastic sau cu folie alimentar\u0103, ca s\u0103 nu se usuce \u0219i s\u0103 nu devin\u0103 tare.\n\n\n\n\u00cen Thailanda, acest tip de orez lipicios nu se p\u0103streaz\u0103 de obicei la frigider, pentru c\u0103 textura \u0219i gustul au de suferit. De aceea, este consumat \u00een general la c\u00e2teva ore dup\u0103 preparare. \u00cel po\u021bi pune \u0219i la rece, dar nu va fi la fel de bun.\n\n\n\nIngredientele pentru mango sticky rice\n\n\n\nBun, despre orezul lipicios am l\u0103murit. \n\n\n\nPentru aceast\u0103 re\u021bet\u0103, folose\u0219te doar crem\u0103 de cocos, numit\u0103 \u00een thailandez\u0103 hua kati (\u0e2b\u0e31\u0e27\u0e01\u0e30\u0e17\u0e34). Este mai bogat\u0103 \u0219i mai dens\u0103 dec\u00e2t laptele de cocos, are un con\u021binut mai mare de gr\u0103sime \u0219i un gust absolut minunat.\n\n\n\nToppinguri\n\n\n\nAmbele sunt op\u021bionale, dar \u00een Thailanda sunt adesea servite peste mango sticky rice: crem\u0103 de cocos suplimentar\u0103 \u0219i boabe crocante de mung.\n\n\n\nPentru crema de cocos suplimentar\u0103, pune cei 200 ml r\u0103ma\u0219i \u00eentr-o cr\u0103ticioar\u0103, la foc mediu, adaug\u0103 un praf de sare \u0219i amestec\u0103 u\u0219or p\u00e2n\u0103 d\u0103 \u00een clocot. Apoi toarn-o \u00eentr-un bol \u0219i serve\u0219te-o al\u0103turi de mango sticky rice.\n\n\n\n\n\n\n\nPentru boabele galbene de mung (cump\u0103r\u0103 dhal mung galben), pune un wok sau o tigaie pe aragaz, la foc mic, \u0219i pr\u0103je\u0219te boabele f\u0103r\u0103 ulei timp de c\u00e2teva minute, amestec\u00e2nd continuu, p\u00e2n\u0103 c\u00e2nd devin u\u0219or aurii \u0219i crocante.\n\n\n\nBoabele de mung se folosesc \u0219i \u00eentr-un alt desert thailandez mult mai pu\u021bin cunoscut, Med Kanoon\n\n\n\nMango\n\n\n\nUn mango sticky rice nu ar fi complet f\u0103r\u0103 mango, iar pentru aceast\u0103 re\u021bet\u0103 ai nevoie de fructe perfect coapte (spre deosebire de khao kluk kapi, care cere mango verzi), cu pulp\u0103 fin\u0103 \u0219i catifelat\u0103, nu fibroas\u0103.\n\n\n\n\u00cen Thailanda exist\u0103 mai multe soiuri de mango folosite pentru khao neow mamuang (\u0e02\u0e49\u0e32\u0e27\u0e40\u0e2b\u0e19\u0e35\u0e22\u0e27\u0e21\u0e30\u0e21\u0e48\u0e27\u0e07), dar unul dintre cele mai comune se nume\u0219te mamuang nam dokmai. Pe scurt, toate detaliile astea sunt interesante, dar, \u00een practic\u0103, alege un mango bine copt \u0219i cu aspect pl\u0103cut din supermarket.\n\n\n\nT\u0103ierea unui mango pentru mango sticky rice\n\n\n\nC\u00e2nd vine vorba de buc\u0103t\u0103ria thailandez\u0103, mai ales de deserturi, prezentarea conteaz\u0103 enorm.\n\n\n\nDe aceea, v\u00e2nz\u0103torii care v\u00e2nd mango sau servesc mango sticky rice au mare grij\u0103 ca fructele s\u0103 nu fie lovite \u0219i s\u0103 fie frumoase, coapte \u0219i galbene.\n\n\n\n\n\n\tMango sticky rice autentic din Thailanda\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\t500 g orez glutinos (thailandez)400 ml crem\u0103 de nuc\u0103 de cocos75 g zah\u0103r0.5 linguri\u021b\u0103 sarePentru toppinguri100 ml crem\u0103 de nuc\u0103 de cocos0.5 priz\u0103 saremango bine cop\u021bi50 g boabe galbene de fasole mung\t\n\t\n\t\tCl\u0103ti\u021bi orezul glutinos de 6 p\u00e2n\u0103 la 10 ori, p\u00e2n\u0103 c\u00e2nd elimina\u021bi cea mai mare parte a amidonului \u0219i apa r\u0103m\u00e2ne limpede. Apoi l\u0103sa\u021bi-l la \u00eenmuiat, complet acoperit cu ap\u0103, timp de aproximativ 6 ore.Folosi\u021bi un co\u0219 pentru aburi sau orice alt aparat de g\u0103tit la aburi \u0219i g\u0103ti\u021bi orezul glutinos timp de aproximativ 15 minute, p\u00e2n\u0103 se p\u0103trunde complet. Pune\u021bi-l apoi deoparte.\u00centr-o crati\u021b\u0103, pune\u021bi crema de nuc\u0103 de cocos pentru orez la foc mediu \u0219i amesteca\u021bi u\u0219or, \u00een cercuri. Ad\u0103uga\u021bi zah\u0103rul \u0219i sarea, apoi continua\u021bi s\u0103 amesteca\u021bi p\u00e2n\u0103 se dizolv\u0103 complet. C\u00e2nd amestecul \u00eencepe s\u0103 fiarb\u0103, opri\u021bi focul.Pune\u021bi orezul glutinos proasp\u0103t g\u0103tit \u00eentr-un bol \u00eenc\u0103p\u0103tor \u0219i \u00eencepe\u021bi s\u0103 ad\u0103uga\u021bi treptat amestecul de crem\u0103 de nuc\u0103 de cocos cu zah\u0103r. Turna\u021bi-l pu\u021bin c\u00e2te pu\u021bin, lingur\u0103 cu lingur\u0103, \u00eencorpor\u00e2ndu-l u\u0219or \u00een orez. C\u00e2nd totul este bine omogenizat, ve\u021bi ob\u021bine un orez lucios, cu o textur\u0103 care aminte\u0219te de o budinc\u0103 grunjoas\u0103. Acoperi\u021bi-l cu folie alimentar\u0103, ca s\u0103 nu se usuce.\u00centr-o alt\u0103 crati\u021b\u0103, pune\u021bi restul de crem\u0103 de nuc\u0103 de cocos \u0219i sarea \u0219i amesteca\u021bi la foc mic. Aduce\u021bi la punctul de fierbere, apoi opri\u021bi focul \u0219i turna\u021bi amestecul \u00eentr-un bol. \u00cel ve\u021bi servi al\u0103turi de mango sticky rice, ca topping.\u00centr-un wok sau \u00eentr-o tigaie, la foc mic, pr\u0103ji\u021bi uscat boabele galbene de fasole mung timp de c\u00e2teva minute, p\u00e2n\u0103 devin aurii \u0219i crocante. Pune\u021bi-le deoparte pentru topping.Pentru mango, cur\u0103\u021ba\u021bi-l de coaj\u0103, apoi t\u0103ia\u021bi pulpa de pe ambele p\u0103r\u021bi ale s\u00e2mburelui \u0219i felia\u021bi-o \u00een buc\u0103\u021bi mari.A\u0219eza\u021bi pe o farfurie o por\u021bie de orez glutinos, ad\u0103uga\u021bi mango deasupra, pres\u0103ra\u021bi boabele mung \u0219i servi\u021bi al\u0103turi restul de crem\u0103 de nuc\u0103 de cocos.\t\n\t\n\t\tDup\u0103 ce a\u021bi cl\u0103tit orezul de \u0219ase ori, apa pe care o ad\u0103uga\u021bi din nou trebuie s\u0103 r\u0103m\u00e2n\u0103 limpede, nu l\u0103ptoas\u0103 de la amidon. Dac\u0103 \u00eenc\u0103 este l\u0103ptoas\u0103, mai cl\u0103ti\u021bi orezul de c\u00e2teva ori.\n\t\n\t\n\t\tDessertTha\u00eflandaisedessert tha\u00ef, mango sticky rice, sticky rice","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138119","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138119"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138119\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/8071"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}