Thai Mango Sticky Rice
Thai Mango Sticky Rice

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai mango sticky rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

For Thai mango sticky rice, the sticky rice is steamed, mixed with thick coconut cream and sugar, paired with perfectly ripe yellow sweet mango, served with some extra coconut cream on the top to make it even better, and finally often some crispy yellow mung beans are sprinkled on the very top. Arrange the mangos on top of the rice. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" options), and Thai sweet rice. Also called glutinous rice or sticky rice, it can be found at Asian food stores and well-stocked supermarkets.

Thai Mango Sticky Rice is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Thai Mango Sticky Rice is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have thai mango sticky rice using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Thai Mango Sticky Rice:
  1. Get For the sticky rice
  2. Get 1 1/2 cup glutinous rice washed and soak for minimum 5 hours, overnight is better
  3. Prepare 200 ml coconut milk
  4. Prepare 1 pandan leave
  5. Take 1/2 cup sugar add more for more sweetness
  6. Take 1/2 tsp salt
  7. Prepare 1-2 drops pandan extract
  8. Get For the sauce
  9. Make ready 200 ml coconut cream
  10. Take 1/4 cup sugar (sauce should be less sweet than sticky rice)
  11. Take 1/2 tsp salt
  12. Prepare 2 pandan leaves
  13. Make ready 1-2 drops pandan extract
  14. Take 1 tsp corn starch or rice flour mix with 30 ml of water
  15. Get Others
  16. Get 2 ripe mangoes peeled the skin
  17. Get 1 tbsp sesame seed (roasted until golden)

It is typical street food in Thailand, especially during summer, when mango is in season. This dessert is also popular in other South East Asia countries, including my hometown, Malaysia. Known as khaoniao mamuang in Thailand. It's a simple Thai dessert that is very popular in Asia and all over the world.

Instructions to make Thai Mango Sticky Rice:
  1. After glutinous rice been soaked, prepare a pan fill with water or sauce pan, and a steamer, layer the clean cloth on steamer and pour the glutinous rice and fold the cloth in to square. Steamed in a medium heat for about 1 hour or until cooked.
  2. When the glutinous rice is ready and cooked, in a saucepan heat the coconut milk, pandan leave, sugar, and salt. Stir until sugar and salt dissolved, don’t bring it to boil, just simmering.
  3. Prepare 2 cups or jar, divide the hot coconut mixture, and add 1-2 drops of pandan extract in to 1 coconut mixture. stir until the color equally green.
  4. Divide the sticky rice in to 2 parts, one for pandan mixture and one for original.Pour slowly the hot coconut mixture in to hot sticky rice, make sure coconut mixture and sticky rice are still hot! It will help the sticky rice absorbs the coconut mixture. Make sure coconut mixture not to moussy or soupy. Cover with lid or using foil. Let it set for about 15-20 mins. So we can move into sauce.
  5. Bring the medium saucepan, heat the coconut cream, sugar, salt, and add pandan leaves, and mixture of cornstarch or rice flour, in a medium heat keep stirring until the mixture thickened as desired.
  6. Peeled and cut the mango, slice as desired, and put on top of the plate. Take the sticky rice, mould the sticky rice using measurement cup and slowly flip the sticky rice until comes out beatifully.
  7. Add sauce on top of sticky rice and sprinkles with roasted sesame seed. Ready to serve

Known as khaoniao mamuang in Thailand. It's a simple Thai dessert that is very popular in Asia and all over the world. Made with sweet rice that is sticky but not gummy, coconut milk, and sweet mangoes. The rice is steamed, then soaked in coconut sauce that's usually made from either fresh or canned coconut. The glutinous and velvety sweet rice is a great match for the fresh and juicy mango.

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