I missed the Thai Mango Glutinous Rice in Bangkok and since I still have 1/2 packet of glutinous rice, I decided to give it a try making this dessert. Instead of cutting the mango into cubes, I cut out flower patterns instead, don't they look pretty? The kids love this dessert and totally did not mind whatever the mango patterns and rushed to finish up the desserts in second. I am satisfied that I have attempted on this dessert and managed to record this recipe in my blog.
Ingredients
200g glutinous rice
2-3 Pandan leaves (2 inch length)
2-3 Asian mangoes (cut into small cubes)
250ml coconut milk
1/2 tsp salt
55g sugar
2-3 Pandan leaves (2 inch length)
2-3 Asian mangoes (cut into small cubes)
250ml coconut milk
1/2 tsp salt
55g sugar
Direction
1. Soak the glutinous rice for at least 8 hrs or overnight.
2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the pandan leaves. Steam the glutinous rice for 20-25mins or until translucent.
3. While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4, In a saucepan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolves. Remove from the heat. Pour out 1/4 cup of coconut milk and reserve for serving.
5. When the glutinous rice is cooked, transfer it into a bowl. Pour the rest of the coconut milk into a bowl and mix it with the glutinous rice. Keep stirring it until it becomes a thick porridge consistency. Slowly, the rice will absorb the coconut milk. Leave to cool at at room temperature.
6. Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice.
2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the pandan leaves. Steam the glutinous rice for 20-25mins or until translucent.
3. While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4, In a saucepan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolves. Remove from the heat. Pour out 1/4 cup of coconut milk and reserve for serving.
5. When the glutinous rice is cooked, transfer it into a bowl. Pour the rest of the coconut milk into a bowl and mix it with the glutinous rice. Keep stirring it until it becomes a thick porridge consistency. Slowly, the rice will absorb the coconut milk. Leave to cool at at room temperature.
6. Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice.
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