I have used Borosil Induction for cooking the rice. The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and saucepan If you want to substitute sugar and make it healthier, you can use mild sweeteners.ĮQUIPMENTS USED TO MAKE MANGO STICKY RICE.For maximum flavour use best quality mango to make this mango sticky rice.If you want to reheat the rice use a microwave or a steamer instead to in the saucepan.It tastes best when serve cold but depend on your choice completely. Shake the can well before using it as the milk separates when sitting for too long. Use high quality coconut milk to make this recipe.Just soak the rice and cook it in normal pot. You don’t need a pressure cooker to make the rice.They can be found in supermarkets or online also. As the sticky rice is the main component of this recipe, do not substitute it with any other local or jasmine rice.THINGS TO KEEP IN MIND BEFORE MAKING MANGO STICKY RICE It also prevents lumps in the coconut cream sauce. To make the sauce thick and nice, we add corn flour. You can use normal home sugar to prepare it. It is also responsible for flavouring the mango sticky rice. Traditionally this is made with fresh coconut milk but I have used dabur coconut milk for this recipe. It is the parent ingredient of our mango sticky rice pudding. Ingredients 2 cups uncooked glutinous (sticky) white rice, rinsed 1 (13. COCONUT MILKĬoconut milk gives flavour to both rice and sauce. I have used the rice from urban platter but you can use local rice also from your nearest supermarket. These are glutenous and develops a chewy texture when cooked. Sticky rice is the base ingredient of mango sticky rice. INGREDIENTS USED TO MAKE THIS MANGO STICKY RICE STICKY RICE I recommend you all to give a try to this Thai dessert that will take you to Southeast Asia by just spooning rice into a bowl, adding some fresh mango slices, and smothering it with the delicious coconut sauce. Fill it with water so that the water level is at least 3 inches above the rice, as the rice will expand when soaking. 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. So, mango season has arrived in India and I want to treat myself by making this mango sticky rice. Add the sticky rice to a mixing bowl or other deep container. The base ingredient of this dish is glutenous rice which develops a soft and chewy texture. Whenever I see coconut and mango, my mind goes to the classic mango sticky rice which is also called khao niaow ma muang. Remember to taste, the key to this pouring sauce is “sweet and salty”, so more salt should be added if needed.The classic combination of coconut milk, mango and sticky rice is so popular from the street food of Thailand which is one of my favourites too. Make pouring sauce, in a small saucepan, add the rest of the coconut milk, sugar and salt, on low heat, gently stir for a few minutes, add rice flour to thicken, stir till mixed well.After 20 minutes in the steamer, check the rice by tasting it, it should be cooked through, add rice to the coconut milk, sugar and salt mixture, mix well and let the coconut rice sit for 40 minutes, till cooled down. In the meantime, make the coconut sauce, by adding ½ tin of coconut milk, ½ of sugar in the ingredient list and salt (very important, salt brings out the sweetness of the sauce), stir until mixed well.As mentioned before, you can use a rice cooker or a simple pot to boil the rice, it would be best to use a cheese cloth due to the stickiness of rice. Start by soaking sticky rice in water overnight, the next day pop the rice into a cheese cloth and into a steamer for 20 minutes.1 cup of sticky rice or sushi rice, I’ve tried this with sago, it’s much lighter and just as delicious, mango sticky rice purists may beg to differ.If you have sushi rice on hand in your pantry cupboard because you’re also a fancy sushi chef at home from time to time, use sushi rice. Note: If you don’t have a bamboo steamer, you can cook it in a rice cooker, if you don’t a rice cooker, you can cook it in a pot, but preferably wrap soaked rice in a cheese cloth. To prepare this dish, you start by soaking rice in water overnight, then cook it in a bamboo steamer, boil coconut milk with sugar and small amount of salt, steep the rice in the coconut sauce, let it cool, arrange sliced mango and rice on a plate, and then drizzle the rest of coconut sauce over, et voila! Though this short grain rice may be translated as “glutenous”, it does not contain gluten at all, it is, in fact, a gluten-free dessert.
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