Linukay (sticky sweet rice)
Linukay (sticky sweet rice)

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, linukay (sticky sweet rice). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look 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. Sticky rice, also called sweet rice and glutinous rice, is used throughout Asia. This round-grained rice is immediately recognizable by its sticky, gluelike texture when cooked.

Linukay (sticky sweet rice) is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Linukay (sticky sweet rice) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have linukay (sticky sweet rice) using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Linukay (sticky sweet rice):
  1. Take 3 cup black sweet rice
  2. Take 3 cup white sweet rice
  3. Take 3 can coconut milk
  4. Prepare 1 can coconut cream
  5. 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):
  1. 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.
  2. Heat the coconut milk and coconut cream and the brown sugar in a big wok, stirring constantly.
  3. Once mixture starts to be bubbly, add the rice in.
  4. Using two spatulas, continue mixing until the coconut milk gets absorbed and starts to dry up. Lower heat to off.
  5. 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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