This is the place for all scrumptious recipes! We've prepared the best Mango and Coconut Sticky Rice recipes and more than a few different natural dishes in home style, right for day-to-day cooking.
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Quite simple to understand, right? You simply need to train the guidelines for natural and organic dwelling like the item above. Now it is time to cook, practice all the tools to begin cooking the best mango and coconut sticky rice recipe. You can have mango and coconut sticky rice using 6 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Mango and Coconut Sticky Rice:
- Prepare 2 of ripe Mangoes.
- Use 1 1/2 cup of Sticky rice.
- Take 1/2 can(200ml) of readymade Coconut milk.
- Use 1/4 cup of Sugar.
- Take 1 pinch of Salt.
- Provide as needed of Roasted sesame seeds to garnish.
Steps to make Mango and Coconut Sticky Rice:
- Clean and soak the rice in water for at least 5-6 hours, but overnight is best..
- Put a steamer in the stove top and add about four cups of water. Insert the steaming shelf and line with cheesecloth..
- Transfer the soaked rice to the cheese cloth..
- Steam the rice for about 35 minutes, or until the rice is cooked through and tender..
- Remove from heat..
- Rice is cooked completely..
- Open the unshaken can of coconut milk..
- Spoon out the thick coconut milk from the top into a bowl..
- Peel and cut ripe mangoes into strips..
- Keep 3-4 strips aside for garnishing and make puree out of the remaining mangoes..
- Heat 1/2 can of coconut milk along with prepared mango puree, sugar and salt to make a thick sauce..
- I am using frozen mango puree as fresh mangoes are not easily available here. I am using fresh one for garnishing only. It's fine to use frozen mango puree if you don't have fresh one..
- Cook in low heat until everything dissolve completely to make a saucy consistency. Don't let the mixture come to boil. Cook in low heat..
- Transfer prepared sticky rice into a bowl..
- Stir in the coconut milk sauce until all of the rice is coated..
- Keep aside for 10 minutes so that rice soaks the sauce completely..
- Take a serving plate and transfer the soaked rice upside down..
- Arrange some fresh mango pieces in the side..
- Top with the reserved coconut cream and toasted sesame seeds.Add some greens just to garnish..
- Serve at room temperature with some coconut milk at the side..
No meal at the beach town eatery was complete without an order All you need is four simple ingredients—rice, coconut milk, sugar and mango—to prepare this dynamic dessert duo. Drizzle with the coconut topping sauce, and sprinkle with a few toasted. Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ]; Malay: pulut mangga) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Coconut mango sticky rice is a popular dessert in the Indochina region of Southeast Asia, which includes Thailand, Cambodia, Laos and Vietnam. It's typically served either slightly warm or at room temperature and some places served it with a little cup of coconut sauce to pour over the coconut.
Now you can serve this scrumptious Mango and Coconut Sticky Rice recipe in your family. Don't overlook to share with your pals and relatives. And discover other cooking recipes in this blog. Thank you, greetings.
