Sweet sticky rice is the sweetest and sticky dessert in Thailand. It is usually served during the large and important national holidays. I like this dessert for its simplicity but also for its exotic flavors and aroma. Thai Mango Sticky Sweet Sticky Rice recipe smells simply mango. This simple, but exotic, dessert begins with thick, aromatic Thai sweet rice (sometimes called sticky rice), then topped with thin mango slices. Next comes a mixture of soy milk and sugar. You may choose to make it even richer by adding some liquor, like sake or rum, to increase the sweetness. The key to making this tasty sticky rice comes from the ingredients (sweet coconut sauce and sweet mango) and the cooking technique (steaming). To make this Thai dessert a real treat for your family, make sure that you steam the rice well, at least four hours before you serve it. Or go easy and let the rice steam for ten to fifteen minutes. In the case of the traditional, or regional, versions of sweet coconut sauce, I would suggest that you omit the vanilla seeds. This will preserve the flavor. When it comes to sweet rice recipe, it is best to use a traditional dumpling-like shaped pan to prepare it. You can easily prepare one without a pan. Preparing it without a pan could cause too much burning if the contents are heated at a low temperature. For the ultimate steaming effect, you will need a bamboo steamer that has a tight-fitting lid to avoid spilling or boiling over the contents. Fill the steamer with enough water to cover the rice. Add about three inches of low-fat or non-stick cooking spray. Turn the steamer on and cover until the rice begins to steam for about three minutes. When done, uncover the dish and add about two teaspoons of sweetened coconut milk. Stir to mix the milk into the rice. Add a generous helping of the sweetened coconut milk mixture and any other toppings you want. You can drizzle on some light sprinkles of lime juice or mint juice. Then serve warm, toasted rice with the sweet sticky side showing! The best way to ensure steaming is using a cast-iron steamer. Cast iron maintains a very high heat level that makes it easy for steaming. It also ensures even cooking and extends the cooking time by up to 20 minutes. To use your new cast-iron steamer, first, rinse the bowl in cold water. Afterward, preheat the steamer by setting the heat to the desired maximum for your machine (either clockwise or counterclockwise depending on which kind of cup holder you have). Prepare the mango sticky rice according to the package directions. When the milk starts to boil, add it to the steamer. Continue steaming it until it reaches its pinkie point - about two minutes. At this point, add the sugar or sweetener mix well to the mixture. Once you are done, remove it from the heat source and allow it to cool down. Check out this post: https://en.wikipedia.org/wiki/Mango_sticky_rice that has expounded on the topic. Use a serving utensil to pour the cooled sweet rice into your cup and fill each cup up with enough coconut sauce to cover the entire cup. Once you have finished all of your servings, heat the microwave and place all of the cooked rice in one at a time. Pop them in for around two minutes at a time until they are almost fully cooked. Serve up warm!
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