Appon's Thai Food Recipes

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Onion Fish Sticky Rice Dessert ( Khoaw Neiw Moon Bla Hang )


I know it sounds silly to use onion and fried fish in a dessert, but it is a traditional Thai thing. You've probably seen Taro cake with onions already in Thailand. The starches make a sweetness and onion has a complex taste that really makes desserts more interesting, more 3 dimensional. Well this dish adds fish notes as well. Those flavours come from pounded dried fish.
You get the saltiness of the coconut sauce, the sweetness of the rice, and the complexity of the fish/onion mix in this dessert.
This dish is a variant of the more popular sticky rice with mango (be sure to visit Appon's Thai food for that recipe and not many of the cut and paste clones!), the salty coconut sauce soaked into the sweet sticky rice is the same in both dishes, and this onion/fish variation can also be bought in many street markets in Thailand.

100 gms Glutinous (Sticky) Rice
200 ml Water
150 ml Coconut Milk
100 gms Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Rice Flour

Ingredients for topping
100 gms Dried River Fish
50 gms Sugar
2-3 Small Red Onions


Preparation for Rice & Coconut Sauce
1. Soak the glutinous rice in some water (enough water to cover it) for 3-4 hours. This will make the sticky rice easier to cook.
2. Steam the rice for 15 minutes to cook it through.
3. Into a sauce-pan, put the water and sugar, and bring to the boil. The sugar should dissolve completely.
4. Add the cooked sticky rice into the sugar pan and stir well to mix it.
5. In a different sauce pan, put the coconut milk, the rice flour, and salt and cook it on a low heat for 5 minutes or until the coconut milk thickens from the flour.
6. These are the salty coconut sauce, and sweet sticky rice parts of the dish.

Preparation for Fish/Onions
1. Brown the fish in an oven, then leave until cool. Take the meat off the bones, and put the flakes into a Thai mortar, and pound to a fine powder.
2. Add the sugar.
3. Chop the onion into fine rings, and fry in oil until just golden. Drain and dry carefully to remove the oil.
4. Leave to cool, mix with the sugar and pounded fish.


Preparation for Dish
1. Lay the sweet sticky rice down first.
2. Pour over a generous amount of the salty coconut to get it good and wet.
3. Sprinkle the onion/fish mixture over the top.
4. Eat immediately.

You should be reading this recipe at Appon's Thai Food blog, if you're reading it anywhere else, then why not come and visit the actual site by searching on my name. There are many clones of my blog, but very few of them take the time to actually make the recipes and photo them: they want a free ride. So please take the time to come visit the original.

Rating: It's interesting, but mango-sticky rice is the one to try.

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This page contains a single entry from the blog posted on July 17, 2011 5:17 AM.

The previous post in this blog was Century Duck Eggs, Thousand Year Old Eggs ( Kai Yiew Ma ).

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