Coconut Mango Sticky Rice

Coconut Mango Sticky Rice

You can see signs like this everywhere in Thailand~ You don’t want to eat [Mango Sticky Rice] even if you haven’t been to Thailand, you can see how popular this snack is. Sticky rice cooked in coconut milk with freshly cut big mango flesh. Topped with well-tuned coconut milk, fried mung beans and peanut kernels, you can't stop bite by bite, full of happiness~

Difficulty

Easy

Time

15m

Serving

1

by Fragrance

4.6 (1)

Ingredients

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How to make it (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
Coconut Mango Sticky Rice recipe
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.
Coconut Mango Sticky Rice recipe
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.
Coconut Mango Sticky Rice recipe
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
Coconut Mango Sticky Rice recipe
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.


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