Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mango coconut sticky rice. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mango coconut sticky rice is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Mango coconut sticky rice is something which I’ve loved my entire life. They are nice and they look wonderful.
This mango sticky rice recipe requires just a few ingredients. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" The sticky rice is made in a pot on your stove, so you don't need a rice cooker. Coconut milk and brown sugar add delicious flavor to both the rice and the sauce.
To get started with this recipe, we must first prepare a few components. You can cook mango coconut sticky rice using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mango coconut sticky rice:
- Get 1 cup Glutinous Rice
- Take 1 mango
- Get Coconut Milk
- Get 2 tbsp condensed milk
- Prepare Pinch salt
Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar. It should be fairly dry when you Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce. My love affair with sticky rice began long ago at my all-time favorite Thai restaurant, Spice and Rice, in La Jolla, California. No meal at the beach town eatery All you need is four simple ingredients—rice, coconut milk, sugar and mango—to prepare this dynamic dessert duo.
Steps to make Mango coconut sticky rice:
- Wash and soak rice. Use warm water and soak for about 2 hours.
- Cook rice however you'd like, rice cooker is my go to option
- When rice is done, mix condensed milk, and salt. Depending on how moist your rice turns out, add coconut milk so it sticks together but not runny.
- You may want to save the rest of your coconut milk in a mason jar.
- Slice up your mango and top rice with it, half on each serving. (Makes 2)
- Drizzle with more coconut milk (I kind of went overboard, but you really can't go wrong), and serve!
Coconut mango sticky rice is a popular dessert in the Indochina region of Southeast Asia, which includes Thailand, Cambodia, Laos and Vietnam. It's typically served either slightly warm or at room temperature and some places served it with a little cup of coconut sauce to pour over the coconut. Mango and sticky rice is one of these favorite foods — a dessert treat I would order whenever I could in Thai restaurants. For Thai mango sticky rice, the sticky rice is steamed, mixed with thick coconut cream and sugar, paired with perfectly ripe yellow sweet mango, served with some extra coconut cream on the top to make it even better, and finally often some crispy yellow mung beans are sprinkled on the very top. Mango sticky rice - The sweet gooey, nutty sticky rice is served with lucious coconut cream and sliced mango.
So that’s going to wrap it up with this exceptional food mango coconut sticky rice recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
