Thai mango sticky rice
Mongo Sticky Rice is a special dessert in Thailand, when I traveled to Chiang Mai, I also went to the local Internet celebrity store to eat, after eating it, I felt that this thing should not be difficult to make, and when I came back to check on the Internet, it was really simple.
How to make mango sticky rice
Step 1
wash the glutinous rice several times, and then soak it for at least 1 hour;
Step 2
Filter out the water soaked in the glutinous rice, put the glutinous rice in a steamer and steam it over high heat for 15 minutes;
Step 3
Pour the coconut milk into the milk pot, add white sugar and salt, heat over low heat until the sugar is completely melted, then turn off the heat;
Step 4
Pour about 120 grams of sweet coconut milk into the glutinous rice and mix well (the amount of sweet coconut milk can be adjusted according to your own preference, if you like it thinner, put more, if you like it drier, put less);
Step 5
Cover with a lid or plastic wrap and let stand for at least 30 minutes to allow the glutinous rice to fully absorb the taste of coconut milk;
Step 6
Add a little starch to the remaining coconut milk in the pot and stir well, heat over low heat until the coconut milk becomes thick, then pour the juice into the coconut milk;
Step 7
Wash and peel the mango, peel off a piece from each side of the mango pit, and then cut into small pieces;
Step 8
Scoop two balls of glutinous rice with a spoon and put them on a plate, pour coconut milk over the surface, sprinkle a little cooked black sesame seeds for garnish, and place mango cubes next to them.
Cooking techniques for mango sticky rice
1. Traditional mango glutinous rice uses white glutinous rice; 2. The amount of sugar can be adjusted according to your own taste; 3. Glutinous rice and mango can be shaped according to your own preferences, eclectic.