Sweet Pounded Unripe Rice Flakes Cereal with Coconut Flesh and Banana (ข้าวเม่าคลุก ; Khao Mao Khlook )
Rice harvesting takes place only once a year, and there are only two weeks where the ripening grains are suitable for producing Khao Mao.
Khao Mao doesn’t age well, it gets dry and tough quickly. The-once-vivid beautiful green color that portrayed the essence of its immaturity and the beginning of the rice harvesting season, slowly fades away, along with its bread like scent.
So one can only imagine in which anticipation the farmers are waiting for the Khao Mao season, a once in a year time opportunity to eat genuinely fresh and delicious pounded unripe rice flakes.
But Khao Mao means much more than just tasty food for the rice growers’ community. Khao Mao fills them with sense of accomplishment, with pride and joy – a sign that the fieldwork is almost completed.
Families first to produce Khao Mao will wear a humble smile of triumph. They will be highly regarded by the community as the winners – The harder the work, the more glorious is the sense of pride. But they will be also the first to share the yield with their neighbors. Who are eager to taste the freshest ever Khao Mao, just like themselves.
“Khaao Mao Khlook” is a cereal like dish, it is soften with hot water or young coconut juice, sweeten with sugar and mixed with grated coconut and sesame seeds. Its simplicity and the freshness of the ingredients makes it with no doubt the first Khao Mao dish of the season. And if, as by chance, golden ripe Lady Finger banana is laying around the house, the dish is heading for a perfect harmony.
Sweet Pounded Unripe Rice Flakes Cereal with Coconut Flesh and Banana
Hanuman and Chef Thapakorn Lertviriyavit
“Khaao Mao Khlook” is a cereal like dish, it is soften with hot water or young coconut juice, sweeten with sugar and mixed with grated coconuts and sesame seeds. Its simplicity and the freshness of the ingredients makes it with no doubt the first Khao Mao dish of the season. And if, as by chance, golden ripe Lady Finger banana is laying around the house, the dish is heading for a perfect harmony.
1/2 – 3/4cupssalted water (น้ำเกลือ)1 teaspoon salt dissolved in 1 cup of water
1/2cupsemi-matured coconut (มะพร้าวทึนทึก)grated (thin strips of fresh but firm flesh)
1/2tablespoongranulated sugar (น้ำตาลทราย)
1tablespoonwhite sesame seeds (งาขาว)
lady finger banana (กล้วยเล็บมือนาง)
Instructions
Pour the warm water over the Khao Mao flakes (Pounded Unripe Rice).
Wait until the flakes absorb the water and their color become vivid green.
Roast white sesame seed until golden and fragrant.
Grate the coconut into thin long strips.
The Khao Mao and the Grated coconut are ready to be mixed.
Add white sugar.
Bruise the roasted sesame seed to release their aroma.
Mix everything together and serve along ripe Lady Finger bananas.
Notes
1. You can use boiled young coconut juice instead of water. 2. You can add pandan juice to improve the fragrance and color of the dish. 3. You can bread flowers (Vallaris) to improve the rice scent.
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Thai desserts are usually made from common ingredients and therefore very popular. However, it was only during the 17th century that desserts and sweets actually became part of everyday meals. In the old days, they were served only at auspicious occasions and ceremonies.
During wedding ceremonies, for example, four kinds of sweets are usually served, collectively known as “the four plates dessert” (ขนมสี่ถ้วย ; khanohm see thuay). The ancient Thai expression “To eat four cups of dessert” (กินสี่ถ้วย ; gin see thuay ) used in the central region of the kingdom as an idiom referring to a wedding banquet.
This recipe would probably change your perception about the term “salad”, maybe because its dressing has a multi layered, curry-like personality, rather than the common sour vinaigrette-like dressing, or maybe because it takes some good few hours to prepare, somewhat longer than simply opening a bag of hydroponic greens.
This salad is the fruit of the dedication of court ladies from aristocratic households, that for centuries perfected and elaborated on the art of cooking through detailed and calculated process, to create sophisticated dishes that are not only delicious but also very healthy and visually pleasing.
These ladies made a very large commitment for small things, and they attended all their time and efforts to make minor things better and getting the small things just right.
One of the charms of street food is that it finds you rather than you finding it. Therefore you are usually in the perfect mood to embrace it.
This treat along with other sweets are traditionally presented on tricycle drawn trays that are protected from insects and pollution by a transparent nylon tent and light up by a single light bulb.
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Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.