On Christmas and New Year holidays, I flew to Thailand for a holiday. I learned a few authentic Thai dishes at a cooking school in Bangkok. Mango glutinous rice is a must-try dessert in Thailand. It is also a good idea for many people. How to make authentic Thai-style coconut mango glutinous rice, this time with a lot of pictures, but also share with you the attention points mentioned by the teacher in the classroom, in short, I finally made the taste of the individual feels better than the Thai street food stalls To be delicious:) Supplement: Intermittent feedback from many kitchenrs, a small number of people feel that it will be more greasy, if you like light taste, you can reduce the proportion of sugar and coconut milk. Because I can't see the steps of everyone, it's not easy to judge where the specific problem is. I have been adjusting the recipe according to your message, and strengthened many details. Thank you for your trust. Also welcome sister papers to discuss together, welcome to leave a message. thank you all! ------------------------------- Nth Supplement: Update the enhanced recipes, answer the high frequency questions, and modify the recipes Details and order, as well as the detailed grams of usage, you can click on the address below to view my public number: http://mp.weixin.qq.com/s/8K3b13nYd6EdAduvaYmHkQ
Wash the Thai glutinous rice until the rice water is clear and not turbid. Regarding the choice of glutinous rice, it is recommended to use the glutinous rice recommended by the beauty teacher in the step chart. A treasure should be available for purchase.
A very important step is to soak the glutinous rice in water for at least 3 hours, if immersed in hot water for half a mile.
It's a very simple step, then we need to steam the glutinous rice. As for how to steam, and how to make it tastes authentic, in fact, it is still very particular. The traditional practice in Thailand is to use an inverted triangle of bamboo buds, add the right amount of pandan leaves, and put it in a special rice cooker, so that the rice can be evenly heated, and the flavor of the pandan leaves can be fully integrated into the glutinous rice.
Using steamed bamboo simmer, steam for about 30 minutes. After 15 minutes, steam the rice for another 15 minutes. However, there are no such utensils in the country. It is written here to let everyone know some local operations. Is an alternative.
At home, you can choose to use the ordinary steamer, put a layer of gauze on the steamer, then put the pandan leaves, put the glutinous rice filter on it, about steam for about 20 minutes.
If there is no pandan leaf, you can search for a treasure using the pandan leaf extract, which is really not negligible.
When steaming rice, you can start to prepare the ingredients of Nasi Lemak, so that the rice has a rich coconut sweetness. Put the coconut milk, salt, white sugar (if possible, palm sugar) in the ingredients into the pot, open the medium heat, stir while heating, until the coconut milk is slightly boiling, fully blended, and then from The fire moved up to the side.
After the rice has been steamed, pour the coconut milk from step 7 into the rice and mix well. Place it for 15-20 minutes, it is rice with coconut milk and a variety of flavors. The final state of the glutinous rice is a somewhat soft and mushy paste. The 20 minutes here basically means that the first ten minutes are fully stirred, and after 10 minutes, it is left to wait for the table to open for eating~~
Generally, eating mango rice will also be equipped with a topping. The topping method is to put the ingredients into the pot, then stir them thoroughly, open the medium fire, and turn off the fire after seeing the liquid becomes thick. Finally, topping can be poured on rice or mango, very delicious! !
Match the cut mango and finish! !
1. Topping is actually the best choice for sticky rice flour. English is called Rice flour. If you don't have it, you can choose corn starch. 2. If you want to increase the amount, add a cup of rice, and other ingredients need to be doubled. Please use the ratio strictly. Otherwise, the rice may be too watery, and it may not be too dry. 3. If you taste the coconut milk, you will feel very sweet and salty, but it won't be a problem. When you mix it with rice, the taste will be just right. This recipe is woody~~4. The ladle mentioned in the above is actually the spoon in step 10. If you have any other questions, please feel free to leave a message and hope to make an authentic glutinous rice. 5. The content of sugar is increased or decreased according to the taste. 1/3 cup is about 60g of sugar. The amount of rice is reduced, the sugar is also reduced, and the ratios are reduced.