Wednesday, June 1, 2016

Mangoes and Sticky Rice

Mangoes and  sticky rice is a Thai dessert made of  glutinous sticky rice, coconut milk and served with mango slices.

  • 2 c. glutinous rice. Washed and drained.
  • 1/2 c. sugar
  • 1 t. salt
  • 1 c. coconut milk, thick
  • 1 c. coconut milk
  • 1 t. flour
  • 1/4 c. sugar
  •  2 c. mangoes, peeled, cut into ½ inch thick slices
  • sesame seed (optional for topping)

  1. Place the rice on cheesecloth and steam over water until soft. Drain well.
  2. Dissolve the ½ c. sugar, salt and thick coconut milk together over medium heat. Bring to slow boil. Add the rice to the hot milk, stir until completely mixed. Turn off the heat. Cover and let stand 30 minutes. 
  3. Mix together the remaining coconut milk, flour, 1/4 c sugar and salt. Bring to boil. Turn the heat to medium low fire. Stir the mixture until thicken.
  4. Serve the sliced mangoes with sticky rice and coconut sauce topping. 


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