Mango Sticky Rice

Mango Sticky Rice

by elmonte

4.9 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

This is a more authentic Thai style of mango sticky rice, but the sugar has been adjusted so that the sweetness is just right, not as sweet and greasy as it is eaten in Thailand. Here is a standard measuring cup measuring spoon for baking: 1 cup=250ml, 1 teaspoon=5ml. If you don’t have a measuring cup, you can use a rice cup or rice bowl instead. Just use the same container anyway. You don’t have to worry about the number of grams. "

Ingredients

Mango Sticky Rice

1. Soak glutinous rice in water for 3-4 hours. (I made 3 cups.)

Mango Sticky Rice recipe

2. Wash pandan leaves (also called pandan leaves). There is no substitute for 3-4 drops of vanilla essence, and neither can be replaced.

Mango Sticky Rice recipe

3. Cut the pandan leaves into sections.

Mango Sticky Rice recipe

4. Cover the steamer with gauze and put a pandan leaf.

Mango Sticky Rice recipe

5. Spread the soaked glutinous rice, use chopsticks to make a few holes in the glutinous rice at random, and spread a sliced pandan leaf on the glutinous rice.

Mango Sticky Rice recipe

6. Steam for 20-30 minutes.

Mango Sticky Rice recipe

7. When steaming glutinous rice, boil coconut milk. Put the coconut milk in a small pot, put a pandan leaf, and add sugar. Note: Coconut cream (coconut cream) is not coconut milk (coconut milk), coconut milk is thicker.

Mango Sticky Rice recipe

8. Cook on low heat until bubbling.

Mango Sticky Rice recipe

9. Put the steamed glutinous rice in a large container and mix loosely.

Mango Sticky Rice recipe

10. Pour in coconut milk

Mango Sticky Rice recipe

11. It will feel a little squishy right after mixing, cover and let stand for 15-20 minutes.

Mango Sticky Rice recipe

12. After standing still, you will find that the glutinous rice has strong water absorption and the coconut milk is quickly absorbed. (If you think the rice is harder, you can discharge it in the rice cooker, press the heat preservation button, and simmer for 20-30 minutes, the rice will become fuller and softer.)

Mango Sticky Rice recipe

13. When standing still, you can do topping. Put coconut milk, salt, pandan grass and sticky rice noodles in a small pot and stir until there are no particles.

Mango Sticky Rice recipe

14. Bring to a boil on low heat and make it thicker.

Mango Sticky Rice recipe

15. Cover the rice bowl with plastic wrap, put in glutinous rice, and compact it.

Mango Sticky Rice recipe

16. Peel the mango and cut into pieces, and dice the leftovers.

Mango Sticky Rice recipe

17. Put the glutinous rice upside down on the plate and put the mango on it.

Mango Sticky Rice recipe

18. How to place it randomly.

Mango Sticky Rice recipe

19. When eating, pour topping coconut milk on top, mix and eat,

Mango Sticky Rice recipe

Tips:

1. Coconut cream (coconut cream) cannot be replaced with coconut milk (coconut milk), the English version shall prevail.
2. The powdered sugar has been reduced. The authentic method is to put a cup of sugar in a cup of coconut milk. The amount of this recipe still feels a bit sweet when I eat it, but others think it's okay.
3. The 1:1 ratio of coconut milk in glutinous rice and mixed glutinous rice is just right, and it is not recommended to increase or decrease. As rice increases, coconut milk should also increase proportionally.

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