Susie Cooks Thai Version of Mango Sticky Rice I hope you enjoy it
# Ingredients
* 1 ½ cups of glutinous sticky rice
* 1 ¼ cups of canned coconut milk
* ⅓ cup of sugar
* ½ teaspoon of salt
* 1 tablespoon of tapioca starch optional, for thickening
* 2 ripe mangos peeled and sliced
* 1 tablespoon of toasted sesame seeds or mung bean for garnish
# Instructions
* **Rinse and Soak the Rice:** Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 2 hours, or overnight for the best results.
* **Steam the Rice:** Drain the rice and steam it. You can use a traditional bamboo steamer or a modern steamer. Line the steamer with cheesecloth or parchment paper, spread the rice evenly, and steam for about 30 minutes or until the rice is tender and translucent.
* **Prepare Coconut Sauce:** While the rice is cooking, prepare the coconut sauce. In a pot, combine 1 cup of coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves completely. If using tapioca starch, mix it with the remaining ¼ cup of coconut milk and add it to the pot, stirring continuously until the sauce thickens slightly.
* **Mix Rice with Some Coconut Sauce:** Once the rice is cooked, transfer it to a mixing bowl. While still hot, mix the rice with about half of the coconut sauce. Let it sit for about 30 minutes to allow the rice to absorb the sauce and become flavorful.
* **Serve:** To serve, place a portion of the sticky rice on a plate. Arrange the sliced mango around or on top of the rice. Drizzle the remaining coconut sauce over the rice and garnish with toasted sesame seeds or mung beans.
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Susie Cooks Thai Version of Mango Sticky Rice I hope you enjoy it
# Ingredients
* 1 ½ cups of glutinous sticky rice
* 1 ¼ cups of canned coconut milk
* ⅓ cup of sugar
* ½ teaspoon of salt
* 1 tablespoon of tapioca starch optional, for thickening
* 2 ripe mangos peeled and sliced
* 1 tablespoon of toasted sesame seeds or mung bean for garnish
# Instructions
* **Rinse and Soak the Rice:** Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 2 hours, or overnight for the best results.
* **Steam the Rice:** Drain the rice and steam it. You can use a traditional bamboo steamer or a modern steamer. Line the steamer with cheesecloth or parchment paper, spread the rice evenly, and steam for about 30 minutes or until the rice is tender and translucent.
* **Prepare Coconut Sauce:** While the rice is cooking, prepare the coconut sauce. In a pot, combine 1 cup of coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves completely. If using tapioca starch, mix it with the remaining ¼ cup of coconut milk and add it to the pot, stirring continuously until the sauce thickens slightly.
* **Mix Rice with Some Coconut Sauce:** Once the rice is cooked, transfer it to a mixing bowl. While still hot, mix the rice with about half of the coconut sauce. Let it sit for about 30 minutes to allow the rice to absorb the sauce and become flavorful.
* **Serve:** To serve, place a portion of the sticky rice on a plate. Arrange the sliced mango around or on top of the rice. Drizzle the remaining coconut sauce over the rice and garnish with toasted sesame seeds or mung beans.
# Notes