Coconut Mango Sticky Rice
1.
Pour the coconut milk into a pot and heat it on a low heat, add 10 grams of sugar and 1/3 teaspoon of salt, and heat it to melt without boiling.
Control the sweetness by yourself, add or subtract as appropriate
2.
Wash the glutinous rice and drain the water. Add the 170ml coconut milk in the previous step to cook the rice. I use an electric pressure cooker for about 10 minutes.
The amount of coconut milk is almost half of the usual amount of boiling rice water, and the finished product needs to be slightly grainy. The picture shows the glutinous rice that has been cooked. Use a spatula to disperse and let it cool.
Peel the roasted peanuts, chop them with a knife, and get small granules.
3.
Peel the mango, use a knife to stick the two pieces of pulp under the core slice, cut into thin slices, use small slices for the center of the mango, and surround the slices into a flower shape. The flowers are as many as you like.
4.
Finished product~Put the rice in a bowl, buckle onto the plate, garnish with mango, pour the remaining coconut milk, sprinkle with crushed peanuts and some coconut
Tips:
I don't like fried foods, so I didn't put fried mung beans, but roasted peanuts.
If you like sweetness, you can pour some condensed milk on it.
