vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Khao Neeo Tua Dam

Khao Neeo Tua Dam
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Khao Neeo Tua Dam Recipe, How To Make Khao Neeo Tua Dam Recipe

How to makeKhao Neeo Tua Dam?How to cookKhao Neeo Tua Dam?Learn the recipeKhao Neeo Tua Damby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Khao Neeo Tua Dam

(59 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Khao Neeo Tua Dam
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 03, 2016


Ingredients used in Khao Neeo Tua Dam
• Coconut milk - 2.5 cup.
• Black beans - 1 cup.
• Prepared sticky rice - 2 cup.
• Sugar - 1 cup.
• Salt - 1/2 teaspoons.
Method:
The black beans can be purchased in any supermarket, soak them in water overnight (soak the sticky rice overnight as well, as per standard procedure). Boil the beans in water over low heat until cooked, and drain. Dissolve coconut milk with sugar and salt and put in saucepan on medium/low heat. Stir until gentle boil. Add cooked black beans to the coconut milk mixture and stir, then remove from heat. To serve, put approximately 1/2 cup prepared sticky rice into serving bowl and spoon over desired amount of black bean and coconut mixture. This dessert looks great served in 12 oz Thai ceramic bowls and ceramic spoon.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter