Ingredients for Thai Mango Sticky Rice:
– Glutinous rice: 150g
– Mango: 1
– Coconut milk: 200ml
– Salt: 2g
– Sugar: 15g
– Cornstarch: 5g
Preparation Steps:
1. Steam the glutinous rice: Rinse the rice and place pandan or bamboo leaves beneath it for steaming. Add water until it reaches 1cm above the rice level (reduce water if pre-soaked).
2. Prepare the sauce: Combine 100g coconut milk, 15g sugar, and 2g salt over low heat. Stir until dissolved and remove from heat.
3. Infuse the rice: Mix the hot steamed rice with the sauce (remove leaves) and let it rest using residual heat.
4. Chill the rice: Portion the rice into bowls, cover with plastic wrap, and refrigerate. Longer chilling enhances freshness.
5. Make topping sauce: Simmer 100g coconut milk with 5g cornstarch over low heat until thickened. Adjust sweetness if needed.
6. Plating: Cut half a mango into cubes and the other half into thin slices to form a rose. Unmold the rice, arrange mango, and drizzle with sauce.
Cooking Tips:
Adjust ingredient proportions based on serving size. This recipe serves two. For more Southeast Asian cuisine techniques, search ‘Southeast Asian dishes’.
