I like to take a chomp, close my eyes, relish each experience it remains in my mouth, and simply let the world blur away. I'm letting you know – it's the best type of sustenance treatment.
This is a too well known Southeast Asian pastry that is altogether delighted in everywhere throughout the present reality. That is the means by which you SPREAD THE LOVE! Delicate, sweet clingy rice covered with rich sweet coconut sauce, at that point matched with sweet, succulent crisp mangos.
You can discover this pastry in most Thai eateries, yet you ought to likewise realize it is overly simple to make directly in your very own kitchen.
It takes a couple of fixings and a brief period in the kitchen, and you can enjoy all the Thai Mango Sweet Sticky Rice you need, at whenever… dreams DO work out as expected!
- 2-3 fresh mangoes
- 1 cup glutinous/sweet rice
- 1 cup coconut milk
- 1 tbsp coconut milk
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp corn starch
- 1/2 tsp sesame seeds
Instructions
- Soak glutinous/sweet rice for 2 hours, or up to overnight. Drain water when ready.
- Using a steamer, steam sticky rice for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.
- If you do not have a steamer, shape aluminum foil into three equal size balls. Fill pot with water (see Note 1) and place the aluminum balls on the pot.
- Homemade steamer to make Thai Mango Sweet Sticky Rice
- Place a metal bowl/plate (or a plate that can withstand the hot steam) on the aluminum balls. Add drained rice to the bowl/plate.
- Homemade steamer to make Thai Mango Sweet Sticky Rice
- Bring pot to boil, and once it boils, cover pot, and cook for 20-30 minutes. Check on the 20 minute mark. If rice is soft and not hard in the middle, it is done.
- While waiting for rice to cook, slice mangoes.
- Prepare the sweet coconut sauce by bringing 1 cup of coconut milk and sugar to boil. Once it reaches a boil, bring 1/2 of the sauce into a small bowl and set aside.
- Combine 1 tbsp of coconut milk and corn starch, then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes until sauce is thickened.
- When rice is done, add the non-thicken sweet coconut sauce (the sauce set aside on Step 7) to rice and mix well. Set aside and let it cool for 15-20 minutes.
- Once cool, place rice onto serving plate(s), pair with mangoes, and drizzle the thickened sweet coconut sauce onto rice. Garnish with sesame seeds.
- Serve and enjoy!
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