![]() Tip: Take a look at the short recipe video. Garnish with toasted sesame seeds and serve with a spoon. Scoop a portion of sticky rice onto a plate, slice one half of the mango into bite-sized pieces, and top the sticky rice with coconut milk sauce. This authentic Thai mango sticky rice recipe can be served warm or at room temperature. Choose ripe Thai honey mangos for the best sweet flavor and texture, they should be slightly soft to the touch.Make sure to soak it in water at least 4 hours before steaming it. The correct way to make sticky rice is to steam it, not boil it.See short recipe video for video instructions. Right before serving, slice the mango in half and cut into bite-sized pieces. Then cook coconut milk sauce over low heat until the sauce reaches your desired thickness. ![]() Meanwhile, thoroughly mix coconut milk, salt, and rice flour in a mixing bowl. Mix thoroughly, then cover and let soak for ☒0 min. Immediately after the rice is done steaming, transfer it to a mixing bowl and add the sticky rice sauce from step 3. Mix sticky rice sauce with sticky rice.Set aside until sticky rice is done steaming. Cook until the sugar is fully dissolved and stir regularly (☓min). While the sticky rice is steaming, add coconut milk, sugar, salt, and pandan leaves into a pot and cook over medium heat. For more info, head over to my sticky rice recipe. Place it on top of the steamer when the water is boiling, cover with a lid, and steam for 20 minutes. Lay a steaming cloth on the bottom of the steamer tray, place the rice on top and fold the edges inwards on top of the rice. Fill the bottom of a steamer halfway through with water and bring to boil over medium heat. Lastly, you’ll make the coconut milk topping sauce.įill a bowl with sticky rice and water, let it soak for at least 4 hours or overnight.ĭrain water and wash 3 times. ![]() Then, you’ll make a coconut milk sauce and mix it with the sticky rice. Rice flour – To thicken the coconut sauce.Coconut milk – Again, full fat coconut milk is the only good choice.Pandan leaves (optional) – I added some pandan leaves for an extra fragrance, which is something I like to do with most of my Thai desserts.Sugar – You can play around with the amount of sugar, I think it’s perfect like this, though.Coconut milk – Full fat coconut milk is a must for creamy texture and rich flavor.Toasted sesame seeds (optional) – Sprinkle toasted sesame seeds on top of the finished dessert to make it more appealing. ![]() So, the first thing that you’ll have to do is to make sticky rice yourself. It’s a short grain rice that’s commonly used in Asian cuisine, and it can’t be cooked, but instead it’s steamed with a steaming pot.
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