Step 1

Step 1: Prepare all the ingredients. The mango is huge, bigger than my face…… Thai coconut milk, (note: not coconut milk, not coconut milk, it must be coconut milk!) The important thing is to say it three times! Coconut milk, coconut milk, coconut milk! ) The glutinous rice is soaked one night in advance so that it is steamed to be softer and more glutinous.

Step 2

The production process is very simple, so I didn’t take pictures. Step 2: Pour coconut milk into a bowl, add sugar and salt, a little water in the pot, put the bowl into the pot after boiling, heat the coconut milk through the water until the sugar and salt melt, take out the pot and let it cool. Heating through water prevents the coconut milk from becoming thick.

Step 3

Step 3: Drain the glutinous rice soaked overnight into a bowl, pour in half of the coconut milk, as long as the coconut milk is soaked in a little more than the glutinous rice, put it in the electric pressure cooker and steam for 10-15 minutes.

Step 4

Step 4: While the glutinous rice is on, peel the mango and cut it into your favorite shape.

Step 5

Step 5: Take out the steamed glutinous rice, hmm… coconut aroma. Turn upside down into a plate, plate with mango, and finally pour in the remaining half of the coconut milk. A serving of Thai mango sticky rice is done.

Step 6

Use your brain to create more delicate shapes. Plating is very important, and taste is also important~ Mango glutinous rice is best eaten after cooling or slightly refrigerating, the taste is better~ Let’s eat~