Sticky rice with Bangkok
How cute and delicious this Cambodian dish is when cooked at home, the delicious taste is enhanced by the love of the family you bring.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Sticky rice 400 gram
Coconut milk 500 ml
Pandan 10 leaf
Xoài chín 3 fruit
Cornflour flour 1 spoon
- Glutinous rice soaked overnight to soft - Boil sticky rice with pineapple leaves and then steam in sticky rice, when cooked sticky rice off the stove
- Add 1/2 coconut milk cooked with 3 tablespoons of sugar and 1/3 tablespoon of salt, stir until dissolved, add to sticky rice, stir until 30 minutes before serving
- The remaining coconut milk is cooked with 1 teaspoon sugar and 1/2 teaspoon of salt stirring until coconut is thick, turn off the heat