Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, mango sticky rice ii. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Mango Sticky Rice II is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mango Sticky Rice II is something which I’ve loved my entire life. They are nice and they look wonderful.
Mango sticky rice (Thai: ข้าวเหนียวมะม่วง, RTGS: khaoniao mamuang, pronounced [kʰâ(ː)w.nǐa̯w mā.mûa̯ŋ]; Malay: pulut mangga) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Go to the full recipe now! When you show up to a food party or a family gathering with a big pan of coconut milk sticky rice and a few kilos of juicy ripe yellow mangoes, you're going to be the star of the party!
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mango sticky rice ii using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mango Sticky Rice II:
- Take 1 cup rice
- Make ready 1 mango
- Make ready 1 1/2 cup coconut milk
- Get 4 tbs sugar
- Prepare Pinch salt
- Get Evaporated milk [ Optional ]
Mango sticky rice - The sweet gooey, nutty sticky rice is served with lucious coconut cream and sliced mango. Ripe mangoes are key to creating the best mango sticky rice. If your mangoes are still tough, simply store them at room temperature to let them ripen further before cutting them. The main reason I order Thai food is for the mango sticky rice.
Steps to make Mango Sticky Rice II:
- Wash and soak rice for atleast 2 hours
- In a pot add the rice, coconut milk, sugar and salt
- Cook until all the milk has been obsorbed
- Wash and cut the mango
- Serve with mango and evaporated milk
This is a classic take on the Thai dessert and uses a different method than you would expect for cooking rice. Mango on Sticky Rice is a traditional summer dessert because mangoes are in season during the summer months of April and May in Thailand. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. And Thai Mango Sticky Rice is mainly made with sticky rice, mango, and coconut milk.
So that is going to wrap this up for this special food mango sticky rice ii recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
