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Thursday, November 15, 2012

mango sticky rice

oh thank goodness for mango season here!!! yayayayyaya :D its friggin cheap , i can eat mango all i want :D blame this blog post to my friend who had a vacation to Thailand last week , he posted all the goody he had there! gah!! im craving this dish suddenly !! i want i want i want! im sure gonna make it a lot in the future <3 and also this post is my submission for “Blogger Jagoan Masak” 
here we go!!!! 

  • 1 cup 'sticky rice' or 'glutinous rice 
  • 1-2 ripe mangoes, cut into bite-size pieces 
  • 4-5 Tbsp sugar 
  • 1/4 tsp. salt 
  • 1 can thick coconut milk 
  • water (for boiling or steaming the rice) 
  • roasted sesame seeds 
  1. Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours. 
  2. Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice. 
  3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low 
  4. Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes 
  5. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve. 
  6. Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice). 
  7. To assemble, place a few 'mounds' of sticky rice in each serving bowl. Top with slices of mango, then pour the sauce.

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