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Mango sticky rice in Thai called Khao Niaow Ma Muang is also a quite famous dish of the country of golden pagodas. Along with Vietnam, Thailand is a country famous for rice, so the dishes cooked with this ingredient are especially delicious and attractive. But unlike the sticky rice dishes that specialize in eating with meat, eggs… of the Vietnamese, the Thai people combine sticky rice with fruit to bring enjoyment and strangeness to the eater.
How to cook Thai mango sticky rice
Ingredients to cook Thai mango sticky rice to prepare:
– Thai sticky rice: 1 cup
– Coconut milk: 1 can
– Ripe mango: 2 fruits
– Roasted sesame
– Cornstarch (or tapioca): teaspoon
– Salt, white sugar
Steps to cook Thai mango sticky rice
Step 1: Steamed sticky rice
– You wash the rice to remove dirt and then soak it in water for at least an hour or until the rice is soft, take it out, drain the water. Add the glutinous rice, fill the pot with water, cover ½ of the pot below, cover and turn on medium heat to steam for about 20 minutes. Note: while steaming sticky rice, sometimes open the lid, stir the sticky rice to cook evenly on the bottom, wipe off the water on the lid to avoid making the sticky rice mushy. Before steaming, you can add a little bit of food to the sticky rice to make the finished product shiny and beautiful.
Step 2: Add coconut milk to the sticky rice
– While waiting for the sticky rice to cook, put a new pot of coconut milk in it (leave about ¼ can), add about half a teaspoon of sugar and a little salt, stir until the sugar dissolves, the mixture is warm. Okay.
– You peel the mango, cut it into bite-sized pieces. But it is recommended that you cut the square block, it will be more delicious.
– When the sticky rice is cooked, put the sticky rice on a plate and then add the coconut milk and mix it from the bottom up. Note: the amount of coconut milk is just right, if it’s too much, it’s easy to make the sticky rice frizzy and fed up and let it sit for about 15 minutes.
– While the sticky rice is soaking in coconut milk, take the leftover coconut milk and mix it with a little sugar and sugar. Take the prepared cornstarch and dissolve it with about 1.5 tablespoons of water, then add it to the mixture of coconut milk, put it on the stove and cook on low heat until the mixture thickens. This part of coconut milk you will use to spread on the surface of the finished sticky rice.
Step 3: Finish the finished product
– You scoop the sticky rice into a bowl, put the mango pieces on top and pour the coconut milk mixed in step 5 and sprinkle some roasted sesame to complete the Thai mango sticky rice dish.
Notes when making Thai mango sticky rice
When buying mangoes, you should choose the ones that are just ripe, neither too green nor too ripe, and if you can buy Thai mangoes, the better.
– You can prepare a few more pandan leaves, cook with sticky rice and coconut milk, your finished sticky rice will be more fragrant and delicious.
– If you cook sticky rice with an electric rice cooker, then after you put the rice in the pot, you only need to add the amount of water to cover the surface of the rice. Then turn on the “cook” mode until the rice cooker automatically switches to the “warm” mode, then let it sit for about 10 minutes before adding the coconut milk to mix with the sticky rice.
Summary
Unlike Vietnamese sticky rice dishes that can be eaten at any time of the day, Thai sticky rice is more suitable for snacking or dessert for a meal. Hopefully with the recipe, how to make Thai mango sticky rice that Cet.edu.vn instructs, you will be more satisfied with your finished sticky rice this time.
