9/5/2023 0 Comments Mango sticky rice recipe![]() Ube is heavily ingrained in Filipino cuisine and culture and well known for its distinct flavour and colour. I grew up eating ube flavoured treats and desserts–from ube spread or balata to ube ice cream. The version in the photo below uses ube or purple yam spread. This Thai dessert is very similar to a lot of Filipino glutinous-rice based desserts so I wanted to add some ube to create a fusion of both Filipino and Thai flavours. It’s actually really simple to make at home! It’s a delicious blend of glutinous rice cooked in some coconut milk along with some fresh sweet ripe mangoes. It takes me back to eating Mango Sticky Rice by the road side in Bangkok in Thailand and sharing it with my sister who loves this too. This is probably one of my favourite desserts. Pour the coconut cream over and sprinkle with sesame seeds. STEP 4Put a mound of rice on a dish lined with a leaf and nestle the mango next to it.Slice each piece of fruit into thin lengthways slices. STEP 3Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible.Stir in the salt and pour over the cooked rice, stirring gently set aside to cool. ![]() STEP 2Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved.Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. STEP 1Soak the sticky rice in cold water for at least 3 hours, or overnight.banana leaves , for serving if you can find them.2-4 tbsp coconut cream (you can freeze the rest).300g sticky rice (a glutinous rice, sometimes sold as sushi rice).Takes 40-50 minutes, plus overnight soaking.Spoon the rest of the coconut milk on top of the rice at the serving time. The hot sticky rice will absorb all the coconut milk. ![]() Pour 3/4 of the hot coconut milk over the hot sticky rice. Stir constantly and let the coconut milk simmer. Putting it together: Heat the coconut milk in a pot over medium heat. How long it takes to cook really depends on your microwave. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. When cooked, all the rice should be translucent. You will notice that some of the rice is translucent or cooked but some still has a white center or the uncooked portion. Stir the rice around to move the rice from the top to the bottom. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. I recommend using a non-plastic container because you may melt the plastic in the microwave. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I have tried this method without soaking the rice first and it was disastrous. Soak the sticky rice for 10 minutes in warm water in a bowl. The Microwave Method: I learned this method from my friend who has mastered microwave cooking to such a high level of proficiency that she has earned the title ‘the microwave queen’. The sticky rice should take about 15-20 minutes to cook and will become translucent when done. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. An overly sweet Coconut Milk Sticky Rice will not be able to give its topping a flavor contrast.
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