Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mango coconut sticky rice. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mango coconut sticky rice is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Mango coconut sticky rice is something which I have loved my entire life. They’re nice and they look fantastic.
Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove from the heat. Add coconut milk, water, sugar, and salt; bring to a boil. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency. As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.—Monnie Norasing, Mansfield, Texas Sticky Rice with Mango-Coconut Sauce Recipe photo by Taste of Home Recipe: Mango Coconut "Sticky" Rice Khao niao mamuang, or mango with sticky rice, is a Thai dessert typically made with glutinous rice—a short grain rice that doesn't contain gluten at all, but gets its name from the sticky, glue-like texture it gets when cooked.
To begin with this particular recipe, we must prepare a few ingredients. You can have mango coconut sticky rice using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mango coconut sticky rice:
- Take 1 cup Glutinous Rice
- Make ready 1 mango
- Prepare Coconut Milk
- Get 2 tbsp condensed milk
- Take Pinch salt
The traditional way to serve mango sticky rice is to serve a domed mound of rice alongside slices of fresh mango. You can use a measuring cup to measure out equal portions of the rice and plate up, drizzling with more of the coconut sauce. Serve alongside slices of mango (about ½ mango per portion) and even possibly some berries. This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will make an addict out of you.
Instructions to make Mango coconut sticky rice:
- Wash and soak rice. Use warm water and soak for about 2 hours.
- Cook rice however you'd like, rice cooker is my go to option
- When rice is done, mix condensed milk, and salt. Depending on how moist your rice turns out, add coconut milk so it sticks together but not runny.
- You may want to save the rest of your coconut milk in a mason jar.
- Slice up your mango and top rice with it, half on each serving. (Makes 2)
- Drizzle with more coconut milk (I kind of went overboard, but you really can't go wrong), and serve!
Serve alongside slices of mango (about ½ mango per portion) and even possibly some berries. This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will make an addict out of you. Drop Everything and Make Thai Coconut Sticky Rice With Ataúlfo Mango Coconut sticky rice is a popular dessert from Thailand and Laos. It is sticky, glutenous rice (it does not contain gluten, though!), soaked in a coconut syrup that's typically served alongside fresh mango, especially during mango season in Thailand, between April and June. But coconut rice is also served with other fruits, like papaya or durian.
So that’s going to wrap it up for this exceptional food mango coconut sticky rice recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
