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Bangkok Mango Sticky Rice
5.0 · 1 ratingsThis humble dish from Thailand is so charming and delicious, and when you make it at home, the love you put into it for your family makes it even more wonderful.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
60 minutes
Servings
4
Level
Medium
Ingredients
Glutinous rice
400 g
Coconut milk
500 ml
Pandan leaves
10 leaf
Ripe mangoes
3 piece
Cornstarch
1 tablespoon
Implementation Steps
01
- Soak the glutinous rice overnight to soften it.
- Bring water to the boil in a steamer with the pandan leaves, then add the rice and steam it. Turn off the heat once the rice is cooked.
- Bring water to the boil in a steamer with the pandan leaves, then add the rice and steam it. Turn off the heat once the rice is cooked.
02
- Heat half of the coconut milk with 3 tablespoons of sugar and 1/3 tablespoon of salt, stirring until the sugar dissolves. Pour it over the sticky rice, mix well and leave it to rest for about 30 minutes before serving.
03
- Heat the rest of the coconut milk with 1 tablespoon of sugar and 1/2 tablespoon of salt, stirring until it thickens, then turn off the heat.
04
- Peel the mangoes and cut them into small pieces or long slices, as you like.
- Put the sticky rice on a plate with the mango alongside, drizzle the coconut sauce over the mango and enjoy it with the sticky rice.
- Put the sticky rice on a plate with the mango alongside, drizzle the coconut sauce over the mango and enjoy it with the sticky rice.
Reviews
5.0
1 ratings
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