Authentic Thai mango sticky rice
Finally had enough fun in Thailand and came back! I enrolled in a Thai food course and learned 6 classic Thai dishes. The Thai food teacher is very good and speaks Chinese fluently. After studying, I found that the Thai food eaten in China is all floating clouds! So~ Today I decided to teach you how to make the most classic Thai dessert – mango sticky rice, which is delicious and not difficult to make! Most importantly, super authentic!
How to make mango sticky rice
Step 1
Glutinous rice is soaked and washed one hour in advance. Drain the glutinous rice, put it on a steaming cloth, and steam it at 100 degrees for 20 minutes. (If you use a regular steamer for 20 minutes)
Step 2
Mix well with water.
Step 3
Take 150ml of coconut milk and put it in a milk pot and add 4 teaspoons of caster sugar.
Step 4
Cook the coconut milk while stirring, bring to a boil and remove from heat.
Step 5
Pour the cooked coconut milk into the glutinous rice, stir well, and leave for 5 minutes.
Step 6
Put the cornstarch in a small bowl and pour in the remaining appropriate amount of coconut milk to melt the cornstarch.
Step 7
Pour the remaining 50ml of coconut milk into the milk pot, add 1 teaspoon of caster sugar and salt.
Step 8
Bring the remaining coconut milk to a boil, slowly pour in the cornstarch water, stir while pouring, and cook until the coconut milk thickens and forms a coconut milk drizzle.
Step 9
Cut the mango in half and lattice the pulp on top.
Step 10
The mango flesh is turned over.
Step 11
Press the resting glutinous rice into a small bowl or cup.
Step 12
Turn it over and put it on a plate.
Step 13
Mango is placed on the side for decoration, and the surface of the glutinous rice is drizzled with coconut milk.
Step 14
Mango can also be appropriately added with coconut milk as a garnish.
Step 15
Sprinkle with a little Thai fried mung beans (pay attention to the first tip)
Step 16
Write the production steps
Cooking techniques for mango sticky rice
1. Thai fried mung beans are peeled mung beans fried dry water, crispy to eat, is a must-have for Thai mango glutinous rice, I use it is bought directly from the Thai market, it is also sold online, of course, it can be replaced with white sesame seeds or directly omitted. 2. Coconut milk should be 100% coconut milk, there are many coconut milk of different degrees on the market, which will affect the moisture and taste of the finished product. You can use 50% coconut milk directly. The ratio of water to coconut milk in 200ml of coconut milk must be 1:1. 3. Coconut milk must be boiled before the aroma comes out. 4. Mangoes should be eaten at the same time as glutinous rice to be delicious!