Five-color mango sticky rice not only impresses with the color from natural foods but also has a very attractive taste.
PART 1: PREPARATION OF MATERIALS
– 2 cans of coconut milk (400ml each)
– 2 bowls of delicious Thai or regular sticky rice (measured with a rice bowl)
– 1 bunch of pandan leaves (sticky leaves)
– Street; White salt
– Roasted sesame
– 2-3 ripe mangoes (other ripe mangoes depending on preference)
PART 2: HOW TO COOK GORGEOUS MAGON MONSTER
Step 1: Glutinous rice soaked for 5-8 hours or left overnight (before soaking should be washed thoroughly and cleaned so that when soaking is finished, just take out the clothes), take out and drain.
Step 2: Put the pot on the stove, add water and a few pandan leaves (glutinous leaves) in, wait for the water with pandan leaves below to boil, then put the steamer on top and pour sticky rice into the food for 15-20 minutes until the sticky rice is cooked. north out.
Step 3: Continue to put another pot on the stove, now use a slightly larger pot (for a little while we will still pour sticky rice into it) pour 1 can of coconut milk (400ml), add 6-8 tablespoons of sugar, 1/ 2 teaspoons salt, a few pandan leaves rolled up, stir well to dissolve the sugar and salt, until the coconut milk boils, pour in all the cooked sticky rice, stir well and quickly (lower the heat to avoid the sticky rice getting burnt. on fire).
Step 4: When the sticky rice is absorbed and all coconut milk is absorbed, turn off the stove and scoop the sticky rice into a large bowl, cover and incubate for 10-15 minutes so that the sticky rice can infuse and bloom evenly.
Green color from dried butterfly pea flowers of Thailand: I put a few dried flowers in a bowl, add a little hot water to boil, let the flowers stay for 10 minutes to get the desired color, try to get the most intense color, slowly Pour in the boiled coconut milk, lower the heat, pour in the cooked sticky rice, mix well.
The method is the same as in the above recipe. As long as there is colored juice, wait for the sticky coconut milk to add color. Yellow color from gardenia seeds. Pink from red rice flour or a little beetroot juice. Green color from pandan leaves (ground pandan leaves to filter out the juice).
Do this many colors, you just divide the sticky rice and coconut milk into small pieces, the coconut milk you have to mix the sugar and salt according to the above ratio, then when you make each color, scoop out a little bit.
Step 5: Go to the part to make coconut milk drizzle over sticky rice when eating: pour 1 can of coconut milk (400ml) into a small pot, add 5 tablespoons sugar, 1/2 teaspoon salt, a few rolled pandan leaves (for the leaves). Add pineapple to make the sticky rice and coconut milk fragrant) stir until the coconut milk boils, then lower the heat.
Step 6: Pour 5g of tapioca into a bowl, add a little water to stir to dissolve the tapioca, quickly pour the tapioca into the pot of coconut milk, stir well to make a paste, then leave to cool.
Ripe roasted sesame When almost eating, cut the mango to avoid the situation of mango being dark and dry.
Step 7: Presentation, put sticky rice with coconut milk in a small bowl, compress it tightly, then gently turn it over onto a large plate, sprinkle coconut milk on top, sprinkle with sesame seeds. Sliced mangoes, cut into bite-sized pieces and put them on the side.
Note: The amount of sugar can be adjusted to your liking, some people eat it sweet, some people eat it just right. But the amount of salt is only small, for every 400ml of coconut milk, only 1/2 teaspoon of salt, adding a little salt so adds a rich and greasy taste to the coconut milk.
Depending on the number of people in the family to reduce the ingredients. For those of you who don’t have a can of coconut milk available, buy old coconut (coconut) and grate it, add a little bit of juice, and then boil it to cool.