Thai Sticky Rice Recipe with Mango

• Produce

  • 1 Mango, Large

• Canned Goods

  • 1 cup Coconut milk

• Pasta & Grains

  • 1 cup Thai sticky rice

• Baking & Spices

  • 1 Black sesame seeds, roasted
  • 1 pinch Salt
  • 2 tbsp Sugar

• Other

  • 1/4 cup Water or slightly more if needed

Found on chinasichuanfood.com

Description

Ingredients

• 1 cup Thai sticky rice
• 1 cup coconut milk
• 1/4 cup water or slightly more if needed
• 1 large mango, peeled and cut into cubes
• 2 tablespoon of sugar
• pinch of salt
• roasted black sesame seeds (for decoration)

Directions

• Wash the Thai sticky rice and then soak for at least 2 hours or overnight.
• Drain and spread sticky rice on a wild plate layered with bamboo leaves or banana leaves (for adding some aroma, but you can use cloth too).
• Set up the steamer, and steam the sticky rice firstly for around 15 minutes until the sticky rice is almost done.
• During the first steaming, heat up coconut milk in a small pot. Add sugar and salt over slow fire. Stir slowly until the sugar is completely dissolved. Take 1/4 cup out for serving.
• Pour the 3/4 cup of the coconut milk along to sticky rice and continue steaming for around 15 minutes over medium fire.
• Cool down and transfer to serving plate. Pour the left 1/4 coconut milk on top and lay the mango cubes.
• You can also to decorate with some other colors like roasted black sesame seeds and peppermint leaves.

Nutrition