Mango Sticky Rice
Mango sticky rice is a customary Southeast Asian and South Asian pastry made with glutinous rice, new mango and coconut milk, and eaten with a spoon or the hands. Typically pastries including tacky rice are improved with palm sugar or jaggery joined with coconut milk and coconut drops, enclosed by banana leaf, then, at that point, steamed or stuffed in bamboo and cooked on an open fire, for example, tacky rice in bamboo. The fundamental fixings required are tacky rice (glutinous rice), canned or new coconut milk, salt, palm sugar and mangoes.
- rice cooker
- 2 cup Glutinous rice
- 1.5 cup Water
- 2 can Coconut milk
- 1 Cup Sugar
- 2 tsp Salt
- 3 tbsp Cornstarch
- 4-5 tsp Water
- Fresh Mango
- Put the glutinous rice into the rice cooker. Add 1 cup water. Ensure the rice cover with the water.
- Shut the rice cooker and change to cook. After it quits cooking, let it stay on "warm"
- Then, at that point, you can begin make the coconut cream sauce. Add the coconut milk into bowl (microwave safe), add sugar, and salt. Microwave it for 2 moment. Take off then blending great until the sugar disintegrates.
- Pour 1/2 – 1 cup the coconut milk combination into rice cooker. Mix rapidly to blend. Then, at that point, switch the rice cooker on "cook" once more. At the point when it stops, and the rice is done (I like to keep it warm) .
- Presently in a little bowl consolidate he cornstarch and water. Then, at that point, fill coconut milk. Take it to the microwave. Also, microwave like clockwork, eliminate and mix until the combination turns out to be somewhat thick (around 2 minutes).
- To serve, move the tacky rice into serving plate or bowl. Strip and cut the mango as you want place the cut mango on the top or side of the rice, then, at that point, pour not many spoonful of the coconut cream sauce over the rice. Appreciate!
Variety Mango Sticky RiceThese are varieties to the exemplary mango sticky rice, for example, subbing white sticky rice with dark Thai sticky rice, granting a purple tone. In Laos Mango sticky rice is a typical pastry of the Lao individuals of the Greater Mekong Sub-region where glutinous rice has been developed over the historical backdrop of food and myths. Sticky or glutinous rice is a Laos public dish associated with the way of life and strict customs. In the Philippines Among the Visayans, a tacky rice cooked in coconut milk, and in some cases, ginger called puto maya is served with ready mangoes as well as with a hot cocoa or sikwate.
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