Mango Sticky Rice

Name: Mango Sticky Rice
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice; 1 piece Mango; Some coconut powder; Some condensed milk

by Classmate Qiuyue

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

After going to Phuket to eat mango sticky rice once, I couldn't forget it. When I returned, I packed another one at Bangkok Airport and finished it in a few seconds. It's really delicious. I looked at the ingredients and thought I would make it. Cut fresh mango into pieces, and pour a spoonful of coconut juice on the savory glutinous rice. The mangoes are yellow, the glutinous rice is white, and the coconut milk is freehand. A mouthful of sweet and soft glutinous rice.
One day after I came back, I suddenly wanted to eat, and the supermarket took care of glutinous rice and mango. The coconut flour was also brought back from Bangkok Airport. I found a tutorial on the Internet and tried it. It was not delicious in Thailand. I think the problem lies in the mango and glutinous rice. The glutinous rice must be Thai glutinous rice, and the mango must be Thai mango.
Give it a try, make a record, and improve it when you do it next time.

Ingredients

Mango Sticky Rice

1. Wash glutinous rice and soak.

2. One preparation of mango.

3. Prepare condensed milk and coconut flour.

4. Pour the coconut flour into the bowl.

5. Add two spoons of condensed milk, add an appropriate amount of water and mix thoroughly.

6. The glutinous rice is soaked and steamed.

7. Spread mango on top of glutinous rice.

8. Pour the condensed milk coconut milk.

Tips:
1. Use Thai rice for glutinous rice, not the local round rice I bought;
2. The glutinous rice needs to be soaked for 2 to 3 hours;
3. Next, the soaked rice needs to be steamed. The authentic method in Thailand is to pour the rice into a bamboo basket and steam, and put pandan leaves in the bamboo basket (the pandan leaves can be bought from a certain treasure);
4. Mixing ingredients: Put coconut milk, sugar, salt, and pandan leaves in a pot, turn on medium heat, and stir while heating until the coconut ice boils slightly;
5. After the rice is steamed, mix the coconut milk cooked in the pot into the rice and let it sit for 20 minutes to let the rice absorb coconut milk;
6. The mango rice is made and served on a plate, with mango on the side and topped with coconut milk. The authentic Thai mango glutinous rice is done in this way.