Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, linukay (sticky sweet rice). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Steps Steam or cook both black and white rice according to package diection, or using a rice cooker, mix both black and white glutinous sweet rice. By soaking the rice, you're softening the tough outer shell of the grain. This Thai sweet sticky rice recipe is perfect for serving alongside mango and other fresh fruits for a healthy, hearty dessert. Plus, this is a low-sugar version, for an even healthier, refreshing, gluten-free, vegan dessert!
Linukay (sticky sweet rice) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Linukay (sticky sweet rice) is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have linukay (sticky sweet rice) using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Linukay (sticky sweet rice):
- Make ready 3 cup black sweet rice
- Prepare 3 cup white sweet rice
- Get 3 can coconut milk
- Prepare 1 can coconut cream
- Take 4 lb brown sugar
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. The sticky rice needs washing first so place your glutinous rice in a large bowl and put in lots of tap water - at least double the height of the rice in the bowl.
Steps to make Linukay (sticky sweet rice):
- Steam or cook both black and white rice according to package diection, or using a rice cooker, mix both black and white glutinous sweet rice. Wash and drain. Add water using 1:1 ratio. 1c water for every cup of rice. Turn switch to on and wait for rice to cook. Rice is done when switch flips froom "cook" to "warm". Let stay for 5to 10 min for steam to ecaporate.
- Heat the coconut milk and coconut cream and the brown sugar in a big wok, stirring constantly.
- Once mixture starts to be bubbly, add the rice in.
- Using two spatulas, continue mixing until the coconut milk gets absorbed and starts to dry up. Lower heat to off.
- Serve warm. Enjoy :)
Pour the sauce over the mangos and rice. The sticky rice needs washing first so place your glutinous rice in a large bowl and put in lots of tap water - at least double the height of the rice in the bowl. Wiggle your fingers around in the rice like you are tickling it and the water will go cloudy. Drain off that water and repeat with more water, more tickling and then drain. The grains of glutinous rice is opaque, shorter, and rounder and they are typically used to make mochi (rice cakes) and traditional sweets like sekihan, and snacks like rice crackers.
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