I sincerely like every country/city I live in and people there. Every place is different, and each has its own uniqueness. Before coming to the United States, I lived in two cities in Thailand for almost four years. I really like Thailand. That is a strange country. Skyscrapers, dilapidated alleys, sloping canals across the city, old fresh coconut cakes with banana leaves, old white plumerias, artisan elephants, magnificent palaces, everywhere Visible Buddhist monks, sultry sluts, glamorous sex industry men and women. These contradictory things are safe in this country. No matter how awkward your personality is, here is nothing. After leaving Thailand, I missed the place and the food there. Thai food in the United States has been improved, and it is not always the taste of Thailand. You can make your favorite Thai food according to the taste of your memory, and you can return to our Thailand in the aroma of food. This mango glutinous rice is a classic Thai dessert. I always like to come to a guest after dinner. Mango, coconut milk and glutinous rice are just right, sweet but not greasy. The ingredients are simple and well done. This serving is enough for 5-6 people.
Glutinous rice is soaked overnight and drained. After the water rolls, keep the fire in the middle and steam for 20 minutes.
Steam the glutinous rice for about 15 minutes and start cooking the coconut milk. The freshly stirred coconut milk is the best. If not, the same canned coconut milk. This is the coconut milk I use.
Heat the coconut milk over medium heat. Add 1 tablespoon of sugar and 1/4 teaspoon of salt to the coconut milk and stir constantly. The sugar and salt are completely melted, and the coconut milk becomes thick and can be turned off.
Cook the coconut milk (about five minutes) and the glutinous rice is steamed. Take a small group of freshly steamed glutinous rice and put it on one side of the bowl. Pour a few tablespoons of cooked coconut milk on the glutinous rice and let the glutinous rice fully absorb the coconut milk.
Place a diced mango on the other side of the bowl. Pour a few tablespoons of coconut milk before eating.
- This product is a dessert. It is not a meal, not a staple food. Glutinous rice steamed a good group * a small group * with mango. It is made with mangoes and mangoes. The glutinous rice is a small part. How many people steamed a large bowl when the staple food is eaten, can you really be tired? - There are a few pro-reports that steamed glutinous rice is not cooked. The double-faced glutinous rice I used in Thailand is relatively slender, and I will definitely cook it after 20 minutes of steaming overnight. It’s not clear that the domestic round glutinous rice has not been made. Please use the round glutinous rice to search for yourself. In addition, there are a few points to pay attention to: 1) glutinous rice must be soaked for more than 8 hours overnight; 2) steamed on the pot after the water is opened, the water should be enough, medium fire; 3) pay attention to the dosage. - Thai mango glutinous rice is a chewy feeling. It is no problem to like to cook soft and rotten. This is what you like to look at. - Be sure to use canned coconut milk. Coconut tree brand coconut juice does not have coconut oil, and it is not good to cook coconut milk. - The coconut milk can only be heated slowly under medium and small fires. The heat will heat the coconut milk and solidify. - After steaming the glutinous rice, immediately pour hot coconut milk, then wait 5 minutes for the glutinous rice to absorb the coconut milk. This step is very important. The glutinous rice is full of coconut milk and will become softer and more flavorful. - Sugar and salt can be added according to personal preference, while cooking and taste, and bring out your favorite taste. - In our Thailand, the more elegant approach is to steam the glutinous rice with fresh coconut water (not coconut milk coconut milk, which is the water in the coconut). I really don't have this in the United States, so I have to let go.