Thai mango sticky rice
When traveling in Thailand, the most impressive delicacy is Thai mango sticky rice, which has a soft and glutinous taste and a rich coconut aroma, which has always been unforgettable. In order to get close to the taste in my memory, I specially bought Thai jasmine rice and imported coconut milk on Taobao, and finally fulfilled my wish.
How to make Thai mango sticky rice
Step 1
Prepare the ingredients. Mango, glutinous rice, coconut milk, caster sugar, condensed milk, sesame seeds
Step 2
After soaking the glutinous rice for two hours, put half of the coconut milk and half of the water into the rice cooker and cook. I used a Fuku rice cooker, and the rice tasted very good. If you don’t want to use a rice cooker, steam it in a steamer for 30 minutes, and you can also achieve full rice and clear grains.
Step 3
Pour the remaining half box of coconut milk into a small pot, add 1 tablespoon of caster sugar, 0.5 grams of salt, and 1 tablespoon of condensed milk, turn on low heat until the sugar dissolves, and turn off the heat
Step 4
After the glutinous rice is cooked, turn off the heat, simmer for 5 minutes, scoop out and let cool
Step 5
Cut the mango into small pieces, prepare a small bowl, fill the glutinous rice with pressing, and set it
Step 6
Place the small bowl upside down on a plate, set the mango aside, and drizzle the mixed coconut milk over the sticky rice and sprinkle with sesame seeds. I make the portion for 2 to 3 people, and parents can choose to increase or decrease the materials according to their needs.
Cooking tips for Thai mango sticky rice