Thai Mango Sticky Rice
Thai Mango Sticky Rice

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, thai mango sticky rice. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai Mango Sticky Rice is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Thai Mango Sticky Rice is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have thai mango sticky rice using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Thai Mango Sticky Rice:
  1. Get For the sticky rice
  2. Get 1 1/2 cup glutinous rice washed and soak for minimum 5 hours, overnight is better
  3. Make ready 200 ml coconut milk
  4. Prepare 1 pandan leave
  5. Make ready 1/2 cup sugar add more for more sweetness
  6. Make ready 1/2 tsp salt
  7. Get 1-2 drops pandan extract
  8. Get For the sauce
  9. Make ready 200 ml coconut cream
  10. Prepare 1/4 cup sugar (sauce should be less sweet than sticky rice)
  11. Take 1/2 tsp salt
  12. Get 2 pandan leaves
  13. Prepare 1-2 drops pandan extract
  14. Make ready 1 tsp corn starch or rice flour mix with 30 ml of water
  15. Make ready Others
  16. Get 2 ripe mangoes peeled the skin
  17. Take 1 tbsp sesame seed (roasted until golden)
Instructions to make Thai Mango Sticky Rice:
  1. After glutinous rice been soaked, prepare a pan fill with water or sauce pan, and a steamer, layer the clean cloth on steamer and pour the glutinous rice and fold the cloth in to square. Steamed in a medium heat for about 1 hour or until cooked.
  2. When the glutinous rice is ready and cooked, in a saucepan heat the coconut milk, pandan leave, sugar, and salt. Stir until sugar and salt dissolved, don’t bring it to boil, just simmering.
  3. Prepare 2 cups or jar, divide the hot coconut mixture, and add 1-2 drops of pandan extract in to 1 coconut mixture. stir until the color equally green.
  4. Divide the sticky rice in to 2 parts, one for pandan mixture and one for original.Pour slowly the hot coconut mixture in to hot sticky rice, make sure coconut mixture and sticky rice are still hot! It will help the sticky rice absorbs the coconut mixture. Make sure coconut mixture not to moussy or soupy. Cover with lid or using foil. Let it set for about 15-20 mins. So we can move into sauce.
  5. Bring the medium saucepan, heat the coconut cream, sugar, salt, and add pandan leaves, and mixture of cornstarch or rice flour, in a medium heat keep stirring until the mixture thickened as desired.
  6. Peeled and cut the mango, slice as desired, and put on top of the plate. Take the sticky rice, mould the sticky rice using measurement cup and slowly flip the sticky rice until comes out beatifully.
  7. Add sauce on top of sticky rice and sprinkles with roasted sesame seed. Ready to serve

So that’s going to wrap it up with this special food thai mango sticky rice recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!