Mango Sticky Rice

by 23 Cooking

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Many friends who traveled to Thailand invariably recommended the coconut-flavored mango glutinous rice on the streets of Thailand after returning. The rich coconut aroma is mixed with the sweetness of mango. You can bite your lips and teeth and leave the fragrance. People who have eaten it will never forget it!
But no matter how much you love mango sticky rice, we can't go to Thailand every day. Today I will share with you the detailed method of making this popular Thai delicacy at home. Let's learn it now!

Ingredients

Mango Sticky Rice

1. "Ingredients"

Mango/Glutinous Rice Pandan Leaf/Coconut Milk/Salt/Sugar

2. Soak the glutinous rice in water for at least 3 hours.

3. Rinse and drain after foaming.

4. After cutting off the roots of pandan leaves, wash them with water.

5. Put a layer of pandan leaves on the bottom of the pot, pour the glutinous rice, and gently smooth it with your hands.

6. Steam on high heat for 30 minutes.

7. Pour coconut milk into the pot, add salt and sugar and stir.

8. Add pandan leaves and stir while heating on medium-low heat until it boils slightly. After fully blended, pour out and set aside.

9. Pour the heated coconut milk into the cooked glutinous rice and stir while adding.

10. Leave it for 15-20 minutes (let it cool to taste).

11. Pour the coconut milk into the pot, add sugar, sticky rice flour, and pandan leaves and stir until it becomes thick and turn off the heat.

12. Peel the mango and cut into pieces.

13. Put the glutinous rice in a bowl, then pour it upside down on the plate.

14. Put the mango on top and pour in the juice.

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